Garlic Butter Chicken
An easy, one-pan recipe for juicy chicken breasts smothered in a rich, garlicky butter sauce, ready in under an hour. The ultimate family-friendly weeknight dinner.
Ingredients
For the Chicken:
- 4 boneless skinless chicken breasts (about 1.5 to 2 lbs / {680-900g} total)
- 2 tablespoons olive oil {30 ml}
- 1 teaspoon salt {5 g}
- ½ teaspoon freshly ground black pepper
- 1 teaspoon paprika {2 g}
- ½ teaspoon onion powder {1 g}
For the Garlic Butter Sauce:
- ½ cup 1 stick unsalted butter {113 g}
- 8-10 large garlic cloves minced
- ¼ cup chicken broth {60 ml}
- 1 tablespoon fresh lemon juice {15 ml}
- 1 teaspoon dried parsley or 1 tablespoon chopped fresh {1 g}
- ¼ cup grated Parmesan cheese {25 g} optional
Instructions
Step 1: Prep & Preheat. Preheat oven to 400°F (200°C). Pound chicken breasts to an even ¾-inch thickness. Pat dry. Mix salt, pepper, paprika, and onion powder; rub all over chicken.
Step 2: Sear the Chicken. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Chicken will not be cooked through. Transfer to a plate.
Step 3: Make the Sauce. Reduce heat to low. Melt butter in the same skillet. Add minced garlic and cook, stirring constantly, for 60-90 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up browned bits. Stir in parsley and optional Parmesan.
Step 4: Bake. Nestle seared chicken back into the skillet, spooning sauce over top. Transfer skillet to oven.
Step 5: Cook Through. Bake for 15-20 minutes, until chicken internal temperature reaches 165°F (74°C).
Step 6: Rest & Serve. Remove from oven and let chicken rest in skillet for 5 minutes. Spoon additional sauce over chicken before serving.
Notes
For best results, pound chicken to even thickness to ensure uniform cooking. Use fresh minced garlic for optimal flavor. Sauce can be thickened after baking by simmering for 2-3 minutes on the stovetop. Leftovers store well in the fridge for 3-4 days.