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Garlic Butter Chicken

Garlic butter chicken with pan-seared chicken breasts finished in a glossy garlic-butter sauce with visible minced garlic. Sear until golden and cooked through, then simmer a quick thyme-broth sauce and spoon it over the chicken for maximum flavor.
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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
  • 0.25 tsp salt and pepper to taste Use enough to season generously.
Garlic butter sauce
  • 2 tbsp olive oil
  • 6 tbsp butter
  • 8 clove garlic, minced
  • 0.5 cup chicken broth
  • 1 tsp dried thyme
  • 2 tbsp fresh parsley, chopped
  • 1 tsp lemon juice to taste Add to taste at the end.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear
  1. Season chicken breasts generously with salt and pepper, then pat lightly to help the seasoning adhere. Visual cue: the surface looks evenly speckled.
  2. Heat olive oil in a large cast iron skillet over medium-high heat until shimmering, then add chicken breasts. Sear for 6-7 minutes per side until golden and cooked through to 165°F, without moving them constantly.
  3. Remove chicken to a plate and reduce heat to medium. Visual cue: the browned fond remains in the pan for the sauce.
Make the garlic butter sauce
  1. Add butter and minced garlic to the skillet and cook for 1-2 minutes until fragrant. Visual cue: garlic softens and looks lightly golden.
  2. Add chicken broth and dried thyme, scraping up any browned bits from the bottom of the skillet. Simmer for 2-3 minutes until the sauce looks slightly thickened.
Finish and serve
  1. Return chicken breasts to the pan, then spoon the garlic butter sauce over the top. Visual cue: sauce clings and turns glossy on the chicken.
  2. Add lemon juice and chopped parsley, then serve immediately. Visual cue: fresh parsley is visible and the lemon brightens the aroma.

Notes

Pro tip: make sure the skillet is fully hot before searing so you get deep golden color—this fond is what flavors the broth sauce. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing is not recommended because the chicken can lose texture after thawing. For a lower-fat option, use half butter (about 3 tbsp) and replace the rest with olive oil, keeping the same garlic and thyme.