Garlic Butter Chicken (Printable)

Golden chicken breasts in rich garlic butter sauce with herbs

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ teaspoon smoked paprika
05 - 2 tablespoons all-purpose flour (optional, for light dredging)

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter, divided
07 - 1 tablespoon olive oil
08 - 6 large garlic cloves, minced
09 - ½ cup low-sodium chicken broth
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon Italian seasoning
12 - 2 tablespoons chopped fresh parsley

→ Garnish (optional)

13 - Lemon wedges
14 - Extra chopped parsley

# How-To:

01 - Pat chicken breasts dry and season both sides with salt, pepper, and smoked paprika. If desired, lightly dredge each breast in flour, shaking off excess.
02 - In a large skillet, heat 2 tablespoons butter and olive oil over medium-high heat.
03 - Add chicken breasts and sear for 6–7 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a plate and tent with foil.
04 - Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Stir in minced garlic and sauté for 1 minute, until fragrant but not browned.
05 - Pour in chicken broth, lemon juice, and Italian seasoning. Scrape up any browned bits from the bottom of the pan. Simmer for 2–3 minutes, allowing the sauce to reduce slightly.
06 - Return chicken breasts and any juices to the skillet. Spoon the garlic butter sauce over the chicken and cook for 2 more minutes, until heated through.
07 - Remove from heat, sprinkle with fresh parsley, and serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something youd order at a fancy bistro
  • Perfect for those nights when you want comfort food without spending hours at the stove
02 -
  • Do not crowd the pan or the chicken will steam instead of sear, work in batches if needed
  • Let the chicken rest for at least 5 minutes before cutting into it so the juices redistribute
03 -
  • Room temperature chicken cooks more evenly, take it out 20 minutes before cooking
  • Add a pinch of red pepper flakes if you like a little heat in the sauce

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