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Garlic Butter Chicken

Garlic butter chicken with golden pan-seared chicken breasts and a glossy garlic-butter sauce. Minced garlic cooks until fragrant, then gets simmered with chicken broth and thyme for a rich, spoon-over finish.
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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 and seasoning
  • 4 boneless chicken breasts
  • 0.25 tsp salt and pepper to taste Use to season generously.
Garlic butter sauce
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 clove garlic, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 1 lemon juice to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless chicken breasts generously with salt and pepper. Make sure both sides are coated so the surface turns golden in the skillet.
  2. Heat olive oil in a large skillet over medium-high heat, then sear chicken for 6-7 minutes per side until golden and cooked through to 165°F. Move the chicken only once per side so you get a strong browned crust.
  3. Remove the chicken and set aside, then reduce heat to medium. Let the chicken rest briefly while you build the garlic butter sauce.
Make the garlic butter sauce and finish
  1. Add butter and minced garlic to the skillet and cook for 1-2 minutes until fragrant. Stir so the garlic pieces toast without browning too hard.
  2. Add chicken broth and dried thyme, scraping up any browned bits from the pan, then simmer for 2-3 minutes. The sauce should look glossy and slightly reduced.
  3. Return the chicken to the pan and spoon the sauce over top, then add lemon juice and parsley. Serve immediately while the chicken stays hot and the sauce clings to the surface.

Notes

Pro tip: sear until the internal temperature hits 165°F and keep heat at medium-high only during browning, so the garlic doesn’t burn when you add it. Refrigerate leftovers in a covered container up to 3 days; reheat gently in a skillet. Freezing is not recommended because the chicken texture softens after thawing. For a lighter option, use 3 tbsp butter plus 1 tbsp olive oil to reduce saturated fat while keeping the garlic-butter flavor.