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Garlic Butter Chicken

Garlic butter chicken with golden, pan-seared chicken breasts finished in a silky garlic-butter sauce. Minced garlic pieces cook until fragrant and simmer in broth, creating a spoonable pan sauce with browned bits.
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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
  

Garlic Butter Chicken
  • 4 boneless chicken breasts
  • 0.25 tsp salt and pepper to taste Use to season both sides generously.
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 0.5 tbsp lemon juice to taste Add at the end to brighten the sauce.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless 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, turning once for a good crust.
  3. Remove the chicken and set aside, then reduce the heat to medium.
Make the garlic butter pan sauce
  1. Add the butter and garlic to the skillet and cook for 1-2 minutes until fragrant, stirring so the garlic pieces don’t burn.
  2. Add the chicken broth and dried thyme, scraping up any browned bits from the pan, then simmer for 2-3 minutes.
Finish and serve
  1. Return the chicken to the pan, spoon the garlic butter sauce over top, and warm it through.
  2. Add the lemon juice and fresh parsley, then serve immediately.

Notes

Pro tip: Don’t rush the sear—cook until the chicken hits 165°F so it stays juicy under the sauce. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet to avoid drying out. Freezing: not ideal for best texture, but you can freeze for up to 2 months. Dietary swap: use ghee in place of butter if you want a lactose-free option.