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Easy Garlic Butter Chicken Breast Recipe

Garlic Butter Chicken Breast

iamwinfred
Rich, golden, and coated in a luscious garlic butter sauce, this Garlic Butter Chicken Breast comes together in one skillet in under 30 minutes. Juicy, tender chicken is seared to perfection, then basted in a fragrant sauce of melted butter, fresh garlic, Italian seasoning, and a bright squeeze of lemon. It's comfort food that feels impressive without requiring any special cooking skills.
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Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Course Main Course
Cuisine American
Servings 2 servings
Calories 420 kcal

Equipment

  • Large cast iron skillet or heavy-bottomed skillet 10 to 12 inches
  • Meat mallet or rolling pin For pounding chicken to even thickness
  • Chef's knife and cutting board
  • Instant-read meat thermometer
  • Tongs or spatula
  • Small bowl For mixing seasoning
  • Garlic press or fine grater (optional) For mincing garlic
  • Spoon For basting

Ingredients
  

  • 2 large boneless skinless chicken breasts about 6–8 oz / 170–225g each
  • 3 tablespoons unsalted butter divided; about 42g
  • 5 cloves garlic minced
  • 1 tablespoon olive oil about 15ml
  • 1 teaspoon Italian seasoning
  • ½ teaspoon paprika
  • salt to taste
  • black pepper to taste
  • ½ lemon juiced; about 1 tablespoon / 15ml lemon juice

For Garnish

  • fresh parsley chopped

Instructions
 

  • Cover the chicken breasts with plastic wrap and pound to an even ¾-inch thickness using a meat mallet. Pat both sides completely dry with paper towels.
  • Mix the Italian seasoning and paprika in a small bowl, then season both sides of the chicken generously with salt, black pepper, and the spice mixture, pressing gently so it adheres.
  • Heat a large skillet over medium-high heat for 2 minutes, then add 1 tablespoon of butter and the olive oil. Wait until the butter melts and the foam begins to subside before adding the chicken.
  • Place the chicken smooth side down and cook undisturbed for 5 to 6 minutes, then flip and cook the second side for another 5 to 6 minutes until golden brown.
  • Reduce the heat to medium-low, add the remaining 2 tablespoons of butter, then stir in the minced garlic and cook for 30 to 60 seconds until fragrant. Spoon the garlic butter sauce over the chicken repeatedly for 1 to 2 minutes.
  • Insert an instant-read thermometer into the thickest part of the chicken — it should read 165°F (74°C). If needed, continue cooking over medium-low heat, basting frequently, and check again after 2 minutes.
  • Squeeze the juice of ½ lemon over the chicken and into the pan sauce, then remove from heat and let the chicken rest for 3 to 5 minutes before serving.
  • Transfer the chicken to plates, drizzle with the remaining pan sauce, and sprinkle generously with fresh chopped parsley. Serve immediately.

Notes

  • Pound the chicken to an even ¾-inch thickness before cooking — this is the single most important step for evenly cooked, juicy chicken breast.
  • Pat the chicken completely dry with paper towels before seasoning for a proper golden sear. Surface moisture causes steaming instead of browning.
  • Use fresh garlic cloves rather than jarred minced garlic for the best flavor. Fresh garlic has a brightness and punch that pre-minced garlic doesn't match.
  • Watch the garlic carefully when adding it to the butter — it goes from golden to burnt in about 60 seconds. Keep the heat at medium-low and stir constantly.
  • Always use a meat thermometer to check doneness. Pull the chicken at exactly 165°F (74°C) to avoid overcooking.
  • Let the chicken rest for at least 3 minutes after cooking before slicing. Cutting too early causes the juices to run out, leaving the meat dry.
  • For a creamy variation, stir in ¼ cup of heavy cream after making the garlic butter sauce and simmer for 2 minutes before serving.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Reheat gently on the stovetop with a small pat of butter over medium-low heat.
  • Chicken thighs can be substituted for breasts — they are more forgiving and harder to dry out. Adjust cooking time as needed to reach 165°F.
  • Don't skip the lemon juice at the end — it cuts through the richness of the butter and lifts the entire flavor of the dish.

Nutrition

Serving: 1chicken breastCalories: 420kcalCarbohydrates: 3gProtein: 48gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 165mgSodium: 380mgPotassium: 620mgVitamin A: 12IUVitamin C: 10mgCalcium: 4mgIron: 8mg
Keyword 30 minute chicken recipe, easy chicken skillet recipe, garlic butter chicken breast, one pan chicken dinner, weeknight chicken recipe
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