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Garlic Butter Chicken

Garlic butter chicken with pan-seared, golden chicken breasts and a buttery garlic sauce. Sear until cooked through, then simmer garlic with thyme in chicken broth for a rich, glossy coating.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and aromatics
  • 4 boneless chicken breasts Chicken breasts should be trimmed for even thickness so they cook through at the same time.
  • 1 salt and pepper Season generously; add more after simmering if needed.
  • 2 tbsp olive oil Used for searing so the chicken browns evenly.
  • 6 tbsp butter For the garlic butter sauce; reduce heat to prevent browning.
  • 8 cloves garlic, minced Minced so you get visible garlic pieces in the sauce.
  • 0.5 cup chicken broth Helps thin the sauce and carry browned flavors.
  • 1 tsp dried thyme Adds warm, savory flavor to the simmering sauce.
  • 2 tbsp fresh parsley, chopped Stir in at the end for bright color and fresh herb flavor.
  • 1 lemon juice Add to taste to balance the richness at serving.

Equipment

  • 1 cast iron skillet

Method
 

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

Notes

Pro tip: Pat the chicken dry before seasoning for better browning, and keep the heat at medium once the butter goes in to prevent it from burning. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid drying out. Freezing is not recommended for best texture. For a lighter option, use half the butter and replace with additional chicken broth for a thinner sauce.