Garlic Butter Chicken (Printable)

Tender chicken in rich garlic butter sauce with herbs and lemon

# What You’ll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
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
11 - 2 tablespoons fresh parsley, chopped

→ Garnish

12 - Lemon wedges
13 - Extra chopped parsley

# How To Make It:

01 - Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature 165°F). Transfer to a plate and cover loosely with foil.
03 - Reduce heat to medium. Add remaining butter to the same skillet. Stir in minced garlic and cook for 1 minute until fragrant.
04 - Pour in chicken broth and lemon juice, scraping up any browned bits from the pan. Stir in Italian seasoning.
05 - Simmer the sauce for 2-3 minutes until slightly reduced. Return chicken to the skillet and spoon sauce over the breasts. Sprinkle with fresh parsley. Serve with lemon wedges if desired.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant kitchen
  • Leftovers reheat beautifully and the flavors actually get better overnight
  • You probably have everything you need in your kitchen right now
02 -
  • Crowding the pan creates steam instead of a sear, so cook in batches if your skillet isnt large enough
  • Let the chicken rest after cooking or those juices will end up on your cutting board instead of in the meat
  • The sauce thickens slightly as it stands off the heat, so dont over-reduce it in the pan
03 -
  • Room temperature chicken cooks more evenly, so take it out 20 minutes before cooking
  • Let your skillet get properly hot before adding the meat or youll miss that golden crust

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