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Garlic Butter Chicken

Garlic butter chicken with pan-seared, golden chicken breasts and a glossy garlic-butter sauce with visible garlic pieces. Ready fast: sear the chicken, simmer the broth and thyme, then spoon the sauce over the top.
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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
  • 1 Salt and pepper to taste Use enough to season generously.
  • 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
  • 1 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 chicken breasts generously with salt and pepper.
  2. Heat 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 and set aside.
Make the garlic butter sauce
  1. Reduce the heat to medium, then add the butter and garlic to the skillet and cook for 1-2 minutes until fragrant.
  2. Add chicken broth and dried thyme, scraping up any browned bits, then simmer for 2-3 minutes.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over top.
  2. Add lemon juice to taste and sprinkle fresh parsley over the chicken, then serve immediately.

Notes

Pro tip: Don’t rush the sear—golden browning in the pan is what makes the garlic butter sauce taste rich. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently so the chicken stays tender. Freezing is not recommended because the sauce can separate after thawing. For a lighter option, use half butter and half olive oil or swap to a reduced-fat butter stick if desired.