Garlic Butter Chicken (Printable)

Golden seared chicken in rich garlic butter with fresh herbs

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper
04 - ½ teaspoon smoked paprika
05 - 2 tablespoons all-purpose flour (optional, for light dredging)

→ Garlic Butter Sauce

06 - 4 tablespoons unsalted butter, divided
07 - 1 tablespoon olive oil
08 - 6 large garlic cloves, minced
09 - ½ cup low-sodium chicken broth
10 - 2 tablespoons fresh lemon juice
11 - 1 teaspoon Italian seasoning
12 - 2 tablespoons chopped fresh parsley

→ Garnish (optional)

13 - Lemon wedges
14 - Extra chopped parsley

# How to Make It:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with salt, pepper, and smoked paprika. If desired, lightly dredge each breast in flour, shaking off any excess.
02 - Heat 2 tablespoons butter and olive oil in a large skillet over medium-high heat until butter foams. Add chicken breasts and sear for 6–7 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a plate and tent loosely with foil.
03 - Reduce heat to medium. Add remaining 2 tablespoons butter to the same skillet. Stir in minced garlic and sauté for 1 minute until fragrant and pale gold, taking care not to brown.
04 - Pour in chicken broth, lemon juice, and Italian seasoning. Use a wooden spoon to scrape up browned bits from the pan bottom. Simmer for 2–3 minutes until sauce reduces slightly and thickens.
05 - Return chicken breasts and accumulated juices to the skillet. Spoon garlic butter sauce generously over chicken. Cook for 2 minutes until heated through. Remove from heat, sprinkle with fresh parsley, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • The sauce comes together in minutes but tastes like something from a restaurant
  • Every bite delivers that perfect buttery garlic punch without being overwhelming
02 -
  • Do not rush the garlic step because burnt garlic turns bitter and ruins the entire sauce
  • Let the chicken rest for a few minutes after cooking so the juices redistribute evenly
03 -
  • Pound thicker ends of chicken breasts to even thickness before cooking
  • Keep a little pasta water handy if you want to stretch the sauce further

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