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Garlic Butter Chicken

Garlic chicken made with a quick pan-sear and a rich garlic butter sauce. Golden chicken breasts swim in buttery pan juices with visible minced garlic and a fast thyme pan gravy.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken
  • 4 boneless chicken breasts
  • 1 salt and pepper to taste
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 1 lemon juice to taste

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt and pepper (even coverage helps browning).
  2. Heat the olive oil in a large skillet over medium-high heat, then sear the chicken for 6-7 minutes per side until golden and cooked through to 165°F (watch for deep golden edges).
  3. Remove the chicken to a plate and set aside, then reduce the heat to medium (leave the browned bits in the pan).
Make the garlic butter sauce and finish
  1. Add the butter and garlic to the skillet and cook for 1-2 minutes until fragrant (stir so garlic pieces toast without burning).
  2. Add the chicken broth and dried thyme, scraping up any browned bits, then simmer for 2-3 minutes (the sauce will look slightly reduced and glossy).
  3. Return the chicken to the pan, spoon the sauce over top, then add lemon juice and parsley and serve immediately (finish with fresh green flecks on top).

Notes

Pro tip: pat chicken dry before seasoning for better browning, and use a meat thermometer to hit 165°F without drying out. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because the garlic butter sauce can separate after thawing. For a lighter option, use 4 tbsp butter and replace the rest with extra olive oil for the same pan-sauté effect.