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Garlic Butter Chicken

Restaurant-worthy chicken breasts in a rich, aromatic garlic butter sauce that takes just thirty minutes from start to finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (6 oz each)
  • 4 tablespoons butter
  • 6 garlic cloves, minced
  • 1/2 cup chicken broth
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon dried thyme
  • 1/2 teaspoon paprika
  • Salt and black pepper to taste
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. Pat chicken breasts completely dry with paper towels and season generously with salt, pepper, and paprika on both sides.
  2. Heat 2 tablespoons of butter in a large skillet over medium-high heat until it starts foaming. Add chicken breasts and cook for 6-7 minutes without moving them. Flip when golden brown and cook another 5-6 minutes until internal temperature reaches 165°F.
  3. Remove chicken to a plate and tent with foil. Let it rest for 5 minutes.
  4. Reduce heat to medium and add remaining butter to the same pan. Once melted, add minced garlic and thyme, stirring constantly for 30 seconds until fragrant.
  5. Pour in chicken broth and lemon juice, scraping up all the browned bits from the bottom. Let the sauce simmer for 2-3 minutes until slightly reduced. Slice the rested chicken and return it to the pan, spooning the garlic butter over each piece. Garnish with fresh parsley.

Notes

Season chicken 15 minutes ahead for deeper flavor penetration. Don't overcrowd the pan - cook in batches if needed. Let chicken rest 5 minutes after cooking to redistribute juices. Keep garlic at medium heat to prevent burning. Refrigerate leftovers up to 3 days or freeze up to 3 months. Reheat gently with a splash of broth.