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Garlic Butter Chicken

Garlic butter chicken with pan-seared golden chicken breasts and a garlicky browned-bits sauce. You’ll end with a buttery skillet sauce with visible minced garlic pieces and a quick thyme chicken broth simmer.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless chicken breasts
  • 1 salt to taste
  • 1 black pepper to taste
Garlic butter sauce
  • 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
  • 1 lemon juice to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season boneless chicken breasts generously with salt and black pepper. Finish with an even coating so the chicken develops a golden crust when it hits the pan.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Add the chicken and sear for 6-7 minutes per side, cooking to 165°F, with the surface turning deep golden.
  3. Remove the chicken and set it aside. Leave the browned bits in the skillet for maximum flavor, and reduce the heat to medium.
Build the garlic butter sauce
  1. Add butter to the skillet and let it melt, then add minced garlic. Cook for 1-2 minutes until fragrant, with the garlic turning lightly golden but not burnt.
  2. Pour in chicken broth and add dried thyme. Scrape up the browned bits, then simmer for 2-3 minutes until the sauce looks glossy and slightly reduced.
Finish and serve
  1. Return the chicken to the skillet and spoon the garlic butter sauce over top. Ensure the chicken is warmed through and coated for that buttery, garlic-forward finish.
  2. Add lemon juice to taste and sprinkle fresh parsley over the chicken. Serve immediately while the sauce is hot and the chicken stays juicy.

Notes

Pro tip: keep the browned bits by scraping while simmering the broth—this is where the sauce’s rich flavor comes from. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet with a splash of broth. Freezing is not recommended because the chicken can dry out. For a dairy-light option, use a plant-based butter substitute in the sauce.