Pan-seared chicken breasts finished in a rich, aromatic garlic butter sauce. This classic dish is elegant enough for dinner parties yet simple enough for weeknight meals, delivering restaurant-quality results in under 30 minutes.
Serve with rice, pasta, roasted vegetables, or crusty bread to soak up the delicious sauce. Pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio.
For a lighter version, substitute half the butter with olive oil or use Greek yogurt to finish the sauce instead of additional butter.
Ingredients
Scale
Measurement units
- 4 Skinless, boneless chicken breasts (6-8 oz each)
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- 2 tbsp Olive oil
- 6 tbsp Unsalted butter
- 8 Garlic, minced (cloves)
- ½ cup Dry white wine (or chicken broth)
- 1 cup Chicken broth
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- ¼ tsp Red pepper flakes
Ingredients
Scale
Measurement units
- 4 Skinless, boneless chicken breasts (6-8 oz each)
- 1 tsp Kosher salt
- ½ tsp Black pepper
- ½ tsp Garlic powder
- 2 tbsp Olive oil
- 6 tbsp Unsalted butter
- 8 Garlic, minced (cloves)
- ½ cup Dry white wine (or chicken broth)
- 1 cup Chicken broth
- 2 tbsp Fresh lemon juice
- 2 tbsp Fresh parsley, chopped
- ¼ tsp Red pepper flakes
Instructions
Season the chicken
Pat the chicken breasts dry with paper towels.
Season both sides evenly with salt, pepper, and garlic powder (1 tsp).
Equipment: paper towels
Heat the oil
Heat olive oil (2 tbsp) in a large skillet over medium-high heat until shimmering.
Equipment: large skillet
Sear first side
Carefully place chicken breasts in the hot skillet.
Sear without moving until the bottom is golden brown.
Equipment: large skillet
Sear second side
Flip the chicken.
Sear the other side until golden and the internal temperature reaches 165°F (74°C) when measured with a meat thermometer in the thickest part.
Equipment: large skillet, meat thermometer
Rest the chicken
Transfer the cooked chicken to a clean plate.
Tent loosely with foil to keep warm.
Equipment: plate, foil
Sauté garlic
Reduce heat to medium and add butter (2 tbsp) to the same skillet.
Add minced garlic (6 cloves) and sauté until fragrant, stirring constantly to prevent burning.
Equipment: large skillet
Deglaze pan
Pour in the white wine (½ cup).
Use a wooden spoon to scrape up any browned bits from the bottom of the pan, cooking until the liquid reduces slightly.
Equipment: large skillet, wooden spoon
Make the sauce
Add the chicken broth (1 cup) and lemon juice (2 tbsp).
Stir in the remaining butter (4 tbsp) one tablespoon at a time until fully incorporated and the sauce is silky.
Equipment: large skillet
Finish the chicken
Return the chicken breasts to the skillet.
Spoon the sauce over them and simmer to warm through and allow flavors to meld.
Equipment: large skillet
Adjust seasoning
Taste the sauce and adjust seasoning with salt and pepper as needed.
Stir in red pepper flakes (¼ tsp) if using.
Plate and serve
Transfer chicken to serving plates.
Spoon the garlic butter sauce generously over each breast.
Garnish with fresh parsley (2 tbsp).
Equipment: serving plates
Before you cook
Cook notes
- • Serve with rice, pasta, roasted vegetables, or crusty bread to soak up the delicious sauce
- • For a lighter version, substitute half the butter with olive oil or use Greek yogurt to finish the sauce instead of additional butter
- • Pairs well with a crisp white wine such as Sauvignon Blanc or Pinot Grigio
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