Skillet Garlic Butter Chicken
A quick and comforting skillet dinner featuring tender chicken in a glossy lemony garlic sauce, ready in about 30 minutes.
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts (about 6–8 oz each) Halve thicker breasts horizontally or pound to even thickness for even cooking.
- 2 tablespoons butter Use unsalted if you prefer to control salt.
- 4 cloves garlic, minced Adjust to taste.
- 1 teaspoon dried thyme Substitute 1 tablespoon fresh thyme.
- 1 teaspoon dried parsley Or 1 tablespoon fresh.
- 1/2 cup chicken broth Low-sodium recommended.
- Juice of 1 lemon (about 2 tablespoons)
- to taste Salt and pepper
Instructions
Preparation
- Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat until foaming.
- Add the chicken breasts and cook without moving until a golden crust forms, about 5–7 minutes per side.
Cooking
- Push the chicken to the side, add minced garlic, thyme, and parsley to the pan. Sauté for about 30–60 seconds until fragrant.
- Pour in 1/2 cup chicken broth and the juice of 1 lemon, scraping up brown bits from the pan.
- Reduce heat to low, spoon some sauce over the chicken, cover or partially cover, and simmer gently for 10–15 minutes until the internal temperature reaches 165°F (74°C).
- Remove chicken to a plate and rest 3–5 minutes. Spoon the pan sauce over the chicken and serve warm.
Notes
This chicken pairs well with mashed potatoes, rice, or sautéed greens. Plating tip: slice the chicken across the grain, fan the slices, and ladle the sauce over the top. Sprinkle with fresh parsley or lemon zest for brightness.