Garlic Butter Chicken Breast

Pan-seared chicken breasts are finished in a rich garlic butter sauce with fresh parsley and thyme for a fast, flavorful weeknight dinner.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 4 pieces chicken breasts, boneless, skinless
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 2 tablespoons olive oil
• 4 tablespoons unsalted butter
• 5 cloves garlic
• 1 teaspoon fresh thyme
• 0.5 cup chicken broth
• 2 tablespoons fresh parsley
• 1 tablespoon lemon juice

Cooking instructions

1. Place the chicken breasts between sheets of plastic wrap and gently pound them to an even 1/2-inch thickness. Pat dry, then season both sides with the salt and pepper. (about 5 min)
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown and the thickest part reaches 160°F, about 4 to 6 minutes per side. Transfer the chicken to a plate. (about 10 min) — Medium-high heat
3. Reduce the heat to medium. Add the butter, garlic, and thyme to the skillet. Cook, stirring, until the garlic is fragrant but not browned, about 30 seconds. (about 1 min) — Medium heat
4. Pour in the chicken broth and lemon juice, scraping up the browned bits from the pan. Simmer until the sauce is slightly reduced, about 2 minutes. (about 2 min) — Medium heat
5. Return the chicken and any accumulated juices to the skillet. Spoon the garlic butter sauce over the chicken and cook until the chicken reaches 165°F internally, about 1 to 2 minutes. Remove from the heat and stir in the parsley. (about 2 min) — Medium heat
6. Serve the chicken immediately with the garlic butter herb sauce spooned over the top.