Description
Tender garlic butter chicken cooked in a rich, herby pan sauce. A quick, flavorful one-pan dinner ready in just 20 minutes.
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts (about 2 large pieces)
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- ½ teaspoon dried rosemary
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 5 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 teaspoon lemon juice
- 1 tablespoon chopped fresh parsley, for garnish
Instructions
- Slice chicken breasts in half lengthwise to create thin cutlets. Pat dry with paper towels and season both sides with salt, pepper, garlic powder, and herbs.
- Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer and sear for 4–5 minutes per side until golden brown and cooked through to 165°F. Remove to a plate and cover to keep warm.
- Reduce heat to medium-low. Add butter to the same skillet and let it melt. Stir in garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer 2–3 minutes until slightly reduced.
- Return chicken to the skillet, spoon sauce over the top, and let simmer for 1 minute to absorb flavor.
- Garnish with chopped parsley before serving.
Notes
- For extra richness, add a tablespoon of heavy cream to the sauce just before returning the chicken to the pan.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American