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Garlic Butter Chicken

Garlic butter chicken with pan-seared chicken breasts and a quick garlic-butter sauce made in the same skillet. Golden chicken gets simmered in broth and thyme, then finished with lemon juice and chopped parsley for bright, glossy flavor.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

Garlic Butter Chicken
  • 4 boneless chicken breasts
  • Salt and pepper to taste Use to season chicken.
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic Minced (about 8 cloves).
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley Chopped.
  • lemon juice to taste Add to finish, adjust to preference.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless chicken breasts generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat, then sear chicken for 6-7 minutes per side until golden and cooked through to 165°F.
  3. Remove the chicken and set aside, then reduce the heat to medium.
Make the garlic butter sauce
  1. Add the butter and garlic to the skillet and cook for 1-2 minutes until fragrant.
  2. Add the chicken broth and thyme, scraping up any browned bits from the pan, then simmer for 2-3 minutes.
Combine and finish
  1. Return the chicken to the pan and spoon the garlic butter sauce over top.
  2. Add lemon juice to taste and sprinkle with fresh parsley, then serve immediately.

Notes

Pro tip: scrape browned bits thoroughly when you add the chicken broth—those fond flavors make the sauce glossy and flavorful. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended because chicken breast can dry out when reheated. For a lighter option, use a reduced-fat butter substitute and add the same amount of garlic and broth.