There’s something about the sizzle of chicken hitting a hot pan that immediately pulls me into the kitchen. It’s not just cooking; it’s a little ritual that helps me shake off the day. This pan-seared chicken breast with garlic butter sauce has become my go-to when I want a meal that’s both satisfying and surprisingly simple. The golden crust that forms, the aroma of garlic melting into butter—those moments where I almost forget what I was doing before dinner called me back.
One evening, I remember I was halfway through setting the table when the butter started bubbling. I got distracted by a text, and the garlic nearly browned too much, but it turned out just right—intense and fragrant without that bitter edge. That little imperfection made the sauce feel homemade in the best way, like a secret only my kitchen knows.
- The garlic butter sauce is rich but lightened with a touch of fresh lemon juice, balancing indulgence with brightness.
- The chicken cooks quickly, which means less time waiting and more time actually enjoying your meal.
- It’s simple — and that’s kind of the point. No complicated steps or hard-to-find ingredients.
- Pairs beautifully with steamed greens or a crisp salad, so you can keep things fresh alongside.
- It’s not a one-pan miracle; you’ll need to be a little hands-on with the sauce, but it’s worth every second.
If you’re ever worried about overcooking the chicken, just remember: a little patience while it’s resting can do wonders for juicy meat. I usually let it sit for five minutes while I finish the sauce—it’s a small step that makes a big difference.
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Pan-Seared Chicken Breast with Garlic Butter Sauce
- Total Time: 25 minutes
- Yield: 2 1x
Description
A simple and delicious pan-seared chicken breast meal served with a flavorful garlic butter sauce. This recipe is perfect for a quick weeknight dinner and pairs well with steamed vegetables or a fresh salad.
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon paprika
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh lemon juice
1 tablespoon chopped fresh parsley
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
Add the chicken breasts to the skillet and cook without moving them for 6-7 minutes until the underside is golden brown.
Flip the chicken breasts and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Stir in the fresh lemon juice and chopped parsley, then remove the skillet from heat.
Pour the garlic butter sauce over the cooked chicken breasts before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
For this recipe, any sturdy skillet will do—no need for fancy gear, just something that gets hot and stays hot. When serving, I like to spoon the garlic butter sauce generously over the chicken, letting it pool a bit on the plate so nothing goes to waste.
Sometimes, I add a pinch of crushed red pepper flakes to the butter for a little heat, though I haven’t tried it with other herbs like thyme or rosemary yet. A splash of white wine in the pan before adding the butter might work, but honestly, I’m happy with the classic combo.
And if you’re prepping ahead, the leftover chicken reheats gently in a skillet without drying out, so you can stretch this into lunch the next day.
FAQ
Can I use chicken thighs instead? You could, but the cooking time and texture will differ. Chicken breasts give you that clean, lean bite here.
What if I don’t have fresh parsley? Dried works in a pinch, but fresh really brightens the sauce.
How do I avoid burning the garlic? Keep the heat moderate when adding the butter and garlic, and stir frequently. It should be fragrant, not bitter.
When you’re ready to bring a little flavor and ease to your next dinner, this chicken recipe is waiting. Save it, print it, and make it yours—there’s something delicious about a meal that feels both effortless and special.