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Garlic Butter Chicken

Juicy pan-seared chicken breasts smothered in a rich, velvety garlic butter sauce with fresh herbs. This restaurant-quality dish comes together in one pan in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each, pounded to even thickness
  • 1 tsp kosher salt plus more for seasoning
  • 1/2 tsp freshly ground black pepper
  • 1 tsp paprika smoked or sweet
  • 2 tbsp all-purpose flour or gluten-free 1:1 flour
  • 2 tbsp olive oil or avocado oil
  • 4 tbsp unsalted butter divided
  • 8 garlic cloves minced (about 2 tablespoons)
  • 1/2 cup chicken broth low-sodium recommended
  • 1/2 cup heavy cream
  • 1/4 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley chopped, plus more for garnish
  • 1 tbsp fresh lemon juice from about 1/2 lemon

Equipment

  • Large skillet (10-12 inch, preferably stainless steel or cast iron)
  • Meat mallet or rolling pin
  • Instant-read thermometer
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Place them between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin until they are an even 1/2-inch thickness. Season both sides generously with salt, pepper, and paprika. Sprinkle the flour evenly over both sides, shaking off any excess.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken breasts. Cook for 5-7 minutes per side without moving them, until deeply golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent loosely with foil.
  3. Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the skillet. Once melted, add the minced garlic. Cook, stirring constantly, for just 45-60 seconds until fragrant. Do not let the garlic brown, or it will turn bitter.
  4. Pour in the chicken broth, using a wooden spoon to scrape up all the flavorful browned bits from the bottom of the pan (this is called deglazing). Let it simmer for 2 minutes to reduce slightly. Stir in the heavy cream and bring to a gentle simmer.
  5. Whisk in the grated Parmesan cheese until melted and the sauce has thickened slightly, about 2-3 minutes. Remove from heat and stir in the fresh parsley and lemon juice. Taste and adjust seasoning with salt and pepper if needed.
  6. Return the cooked chicken breasts and any accumulated juices back to the skillet, spooning the sauce over the top. Garnish with additional fresh parsley and serve immediately.

Notes

Chef's Tips:
• Let the chicken rest for 5 minutes after cooking for maximum juiciness.
• Avoid crowding the pan when searing; cook in batches if necessary.
• Serve over mashed potatoes, pasta, or rice to soak up the delicious sauce.
Food Safety:
• Always cook chicken to an internal temperature of 165°F as measured with a digital thermometer.
• Do not leave cooked chicken at room temperature for more than 2 hours.