Go Back

Garlic Butter Chicken

Garlic butter chicken with pan-seared, golden chicken breasts simmered in a buttery garlic sauce with visible garlic pieces. Ready in about 30 minutes, with thyme and a lemon-parsley finish for bright flavor.
Print Recipe Pin Recipe
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
  

Chicken
  • 4 boneless chicken breasts
  • salt and pepper to taste Season generously; use to taste.
Garlic Butter Sauce
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • lemon juice to taste Add at the end; adjust to taste.

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 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 and serve
  1. Add the butter and garlic to the skillet and cook for 1-2 minutes until fragrant.
  2. Add the chicken broth and dried thyme, scraping up any browned bits, then simmer for 2-3 minutes.
  3. Return the chicken to the pan, spoon the sauce over top, add lemon juice and parsley, and serve immediately.

Notes

For the best golden crust, pat the chicken dry before seasoning and don’t move it during the first sear. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through (avoid boiling the butter). Freezing is not recommended because the garlic butter sauce can separate. For a lower-fat option, use 3 tbsp butter and replace the rest with olive oil or a lighter butter substitute.