Ingredients
- 4 boneless, skinless chicken breasts, about 6 ounces each
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon paprika
- 1 tablespoon olive oil
- 4 tablespoons unsalted butter, divided
- 5 garlic cloves, finely minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 1 teaspoon Italian seasoning
- 2 tablespoons finely chopped fresh parsley
Execution
Season the Chicken: Pat the chicken breasts dry with paper towels. Season both sides evenly with the kosher salt, black pepper, and paprika.
Sear the Chicken: Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is hot, add the chicken breasts and cook for about 4–5 minutes on the first side without moving them, until deeply golden.
Cook the Second Side: Flip the chicken and cook for another 4–5 minutes. Reduce the heat to medium if the pan begins to brown too quickly. Transfer the chicken to a plate; it does not need to be fully cooked yet.
Sauté the Garlic: Lower the heat to medium-low and add the remaining 3 tablespoons of butter to the skillet. Stir in the minced garlic and cook for about 30 seconds, just until fragrant. Do not allow the garlic to brown.
Build the Garlic Butter Sauce: Pour in the chicken broth, lemon juice, and Italian seasoning. Stir well, scraping up the browned bits from the bottom of the skillet. Let the sauce simmer for 2–3 minutes so the flavors combine.
Finish Cooking the Chicken: Return the chicken breasts to the skillet along with any juices collected on the plate. Spoon some of the garlic butter sauce over the top. Cover and cook over medium-low heat for about 5–7 minutes, or until the chicken reaches an internal temperature of 165°F at its thickest point.
Finish the Sauce: Remove the skillet from the heat and sprinkle the chopped parsley over the chicken. Spoon the garlic butter sauce generously over each piece before serving.
Serve: Serve the chicken immediately with the garlic butter sauce from the pan. Pair it with mashed potatoes, steamed rice, pasta, roasted vegetables, or crusty bread for a complete dinner.
Additional tips
- Pound very thick chicken breasts to an even thickness before cooking so they cook evenly and remain juicy.
- Avoid cooking the garlic over high heat because burnt garlic can make the entire sauce taste bitter.
- Chicken thighs can be substituted for chicken breasts; boneless thighs may need a few extra minutes of cooking depending on their thickness.
- For a creamier variation, stir 1/4 cup heavy cream into the sauce after adding the chicken broth and simmer gently until slightly thickened.
- Let the cooked chicken rest in the skillet for 2–3 minutes before serving so the juices redistribute while the meat absorbs more of the garlic butter sauce.
