Garlic Butter Chicken Breast
25 min
|
easy
|
clean eating,
gluten-free,
keto-friendly,
Mediterranean diet
Recipe by Eunice
Introduction
Meet your new weeknight power move: juicy garlic butter chicken breast, seared hot, basted with lemon and thyme, and seasoned like we mean it, so there is zero dry, bland bird in this kitchen.
Fast and skillet-friendly, it delivers restaurant gloss with paprika-kissed color and big garlic flavor, perfect for meal prep, date night, or a no-nonsense dinner when you want max payoff with minimal fuss.
Ingredients (4 servings)
Get Ingredients →Order the ingredients from your local store for pickup or delivery. You’ll check out through Instacart.
Ingredients:
- 4 boneless, skinless chicken breasts boneless, skinless chicken breast 2.67 lb
- 2 tsp salt salt
- 1 tsp black pepper black peppercorns (for black pepper)
- 1 tsp paprika sweet paprika 0.08 oz
- 3 Tbsp unsalted butter unsalted butter 1.5 oz
- 6 cloves fresh garlic, minced garlic 0.55 head (for fresh garlic)
- 2 tsp fresh thyme fresh thyme 0.07 oz
- 2 Tbsp freshly squeezed lemon juice lemon 0.67 ct (for freshly squeezed lemon juice)
How to Make Garlic Butter Chicken Breast
-
Flatten and dry the chicken
Pound each breast to an even 1/2 to 3/4 inch thickness between plastic-free parchment, then pat very dry so you actually get color.
-
Season with intent
Mix salt, black pepper, and paprika, then season all sides of the chicken generously so every bite is bold.
If time allows, let it sit 10 to 15 minutes on the counter so the salt starts working.
-
Preheat the pan
Heat a large stainless or cast iron skillet over medium to medium-high until hot, then add 1 tablespoon butter and let it foam but not brown.
-
Sear the first side
Lay the chicken in the pan without crowding and do not move it for 4 to 5 minutes until deep golden at the edges.
Adjust the heat if the butter darkens too fast, because control is flavor.
-
Flip and add the aromatics
Flip the chicken, add the remaining 2 tablespoons butter, the minced garlic, and thyme to the gaps in the pan, and let the garlic foam gently.
Tilt the pan and baste constantly for 3 to 5 minutes until the chicken hits 160 F in the thickest spot.
-
Finish with lemon and rest
Kill the heat, stir in the lemon juice, and spoon the pan sauce over the chicken.
Transfer to a plate and rest 5 minutes so the juices settle and you keep that tenderness you worked for.
-
Serve
Slice against the grain and drizzle every slice with the garlicky butter from the pan so nobody fights for the saucy bits.
Substitutions
- Butter -> Ghee
- Use the same amount of ghee to keep the buttery richness but gain a higher smoke point for cleaner browning and less risk of scorching.
- Fresh thyme -> Fresh rosemary
- Swap equal amounts for a piney, slightly stronger herb note that stands up beautifully to garlic and lemon without turning bitter.
- Salt -> Chicken bouillon powder (replace half the salt)
- Use 1 teaspoon salt plus 1 teaspoon bouillon powder for deeper savory backbone and a subtle rotisserie vibe while keeping seasoning balanced.
Tips
- Even thickness is non-negotiable
- Pound the thick ends so everything cooks at the same pace and you avoid dry tips with undercooked centers.
- Dry brine advantage
- If you have 30 to 60 minutes, salt the chicken and refrigerate uncovered to tighten the surface for better browning and juicier meat.
- Mind the butter
- Start with a little butter, then add the rest after flipping so the fresh fats and garlic do not burn before the chicken is done.
- Thermometer wins
- Pull at 160 F and let carryover bring it to 165 F so you hit safe and juicy instead of safe and sawdust.
- Baste like you mean it
- Tilt the pan and spoon the foaming butter over the top to cook gently from above and layer garlicky flavor without overcooking.
- Make it a quick pan sauce
- After removing the chicken, splash a tablespoon of water into the skillet, scrape the fond, and whisk into the lemony butter for extra sauciness.
Nutrition Facts *
| Energy | 241 | kcal |
|---|---|---|
| Protein | 31 | g |
| Total Fat | 12 | g |
| Carbohydrates | 3 | g |
| Dietary Fiber | 1 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- My garlic is burning before the chicken is done. What should I do?
- Add the garlic only after flipping the chicken, keep the heat at medium, and baste constantly so the garlic cooks in butter rather than sitting on dry hot spots.
- The chicken comes out dry. How do I fix that?
- Pound to an even thickness, use a thermometer, and rest for 5 minutes so the juices redistribute instead of running onto the cutting board.
- Can I use the oven instead of the stovetop?
- Yes, sear 2 minutes per side on the stovetop, then finish in a 400 F oven for 6 to 8 minutes until 160 F, and finish with lemon off heat.
- How do I get great color without burning the butter?
- Preheat the pan properly, start with part of the butter, control heat at medium to medium-high, and add the rest of the butter after the flip for a fresh foamy baste.
- How should I store and reheat leftovers?
- Slice, cover with the pan sauce, and refrigerate up to 3 days, then reheat gently covered on low with a splash of water so it steams back to tender.
Serving Suggestions
Serve with crisp roasted potatoes or a peppery arugula salad, and let the extra lemony butter run over everything like you meant it.
If you want a little swagger, toss in a pinch of red pepper flakes with the garlic or finish with capers for briny pops that make the lemon sing.
More pairings:
Reviews
We haven’t received any feedback on this recipe yet.
Made this recipe? How did it go?
Please leave your feedback below. We’d love to hear from you!
