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Garlic Butter Chicken

Garlic butter chicken with pan-seared, golden chicken breasts and a glossy garlic-butter sauce. Minced garlic pieces cook until fragrant, then simmer with broth and thyme for a fast, spoonable 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: 420
Ingredients Equipment Method Notes

Ingredients
  

Garlic butter chicken
  • 4 boneless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 garlic cloves, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 0.5 tbsp lemon juice to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts generously with salt and pepper, coating all sides for even flavor.
  2. Heat the 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 (visual cue: browned edges and no pink in the center).
  3. Remove the chicken to a plate and set aside while you reduce the heat to medium.
Make the garlic butter sauce
  1. Add the butter and minced garlic to the skillet and cook for 1-2 minutes until fragrant (visual cue: garlic turns lightly golden).
  2. Add the chicken broth and dried thyme, scraping up the browned bits from the pan, then simmer for 2-3 minutes until slightly reduced.
Finish and serve
  1. Return the chicken to the pan and spoon the sauce over the top so the breasts stay coated and glossy.
  2. Stir in lemon juice and chopped parsley, then serve immediately (visual cue: fresh parsley adds green flecks).

Notes

Pro tip: Let the seared chicken rest only briefly while you make the sauce so it stays juicy, then spoon the garlic butter over the top right before serving. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet until warmed through. Freezing is not recommended for best texture. For a lower-fat swap, use half the butter and replace with olive oil (or use a light butter) while keeping the garlic and broth the same.