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Garlic Butter Chicken

Garlic butter chicken with golden pan-seared chicken breasts and a buttery garlic sauce. Minced garlic pieces simmer in broth with thyme for a glossy finish, then lemon and parsley brighten each spoonful.
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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
  

Chicken
  • 4 boneless chicken breasts
  • 0.25 tsp Salt and pepper to taste Season generously; use to taste.
Garlic butter sauce
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 cloves garlic, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 0.25 tsp lemon juice to taste Add gradually 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, then sear the chicken for 6-7 minutes per side until golden and cooked through to 165°F.
  3. Remove the chicken to a plate and set aside, then reduce the heat to medium.
Make the garlic butter sauce and finish
  1. Add the butter and garlic to the skillet and cook for 1-2 minutes until fragrant, letting the garlic turn lightly golden.
  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 and spoon the sauce over top.
  4. Add lemon juice to taste and sprinkle with fresh parsley, then serve immediately.

Notes

For the best golden crust, pat the chicken dry before seasoning and don’t move it during the first sear. Store leftovers in the fridge up to 3 days in a sealed container; reheat gently so the garlic butter sauce doesn’t break. Freezing is not recommended because the garlic butter sauce can separate after thawing. For a lower-sodium option, use low-sodium chicken broth and season with less salt while keeping black pepper.