Garlic Butter Chicken (Print View)
Tender chicken in rich garlic butter sauce with herbs
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 1.5 pounds)
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - ½ teaspoon smoked paprika
→ Garlic Butter Sauce
05 - 4 tablespoons unsalted butter
06 - 1 tablespoon olive oil
07 - 6 cloves garlic, minced
08 - ½ cup low-sodium chicken broth
09 - 1 tablespoon fresh lemon juice
10 - 1 teaspoon Italian seasoning or mixed dried herbs
11 - 2 tablespoons fresh parsley, chopped
→ Garnish
12 - Lemon wedges
13 - Extra chopped parsley
# How to Make:
01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika, ensuring even coverage.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add seasoned chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil to rest.
03 - Reduce heat to medium. Add remaining butter to the skillet. Stir in minced garlic and sauté for 1 minute until fragrant, being careful not to burn.
04 - Pour in chicken broth and lemon juice, scraping up browned bits from the bottom of the pan. Stir in Italian seasoning and simmer for 2-3 minutes until sauce slightly reduces.
05 - Return chicken to the skillet, spooning sauce generously over each breast. Sprinkle with fresh chopped parsley and serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a restaurant
- Its forgiving enough for beginners but impressive enough for guests
02 -
- Crowding the pan steams the chicken instead of searing it, so work in batches if your skillet is small
- Letting the sauce reduce too much makes it salty, so keep an eye on that simmer
03 -
- A meat thermometer takes all the guesswork out of doneness
- Room temperature chicken cooks more evenly than cold from the fridge