Sometimes dinner calls for something straightforward yet deeply satisfying. This pan-seared chicken breast with garlic butter sauce brings that kind of comfort to your plate without demanding too much time or fancy ingredients.
One evening, I was rushing home after a long day, the kind where your mind is a cluttered mess and the fridge feels mysteriously bare. I grabbed a couple of chicken breasts, not really sure what I’d do with them. As the chicken sizzled in the pan, the aroma of garlic and butter started to fill the kitchen, pulling me out of my distracted haze. I remember almost burning the garlic because I got caught up scrolling through my phone—classic multitasking fail. But that little hiccup didn’t ruin anything; the sauce came together with a fresh pop of parsley and a hint of lemon that brightened the whole dish. It was simple, yes, but it felt like a small triumph on a hectic night.
Why You’ll Love It:
- Quick to prepare and cook in about 25 minutes, perfect for weeknight meals.
- The garlic butter sauce adds richness without overwhelming the natural flavor of the chicken.
- It’s simple — and that’s kind of the point. No complicated techniques or rare ingredients needed.
- Versatile enough to pair with a variety of sides, from steamed veggies to a light salad or creamy mashed potatoes.
If you’re worried about the garlic burning or the butter browning too fast, just keep an eye and stir gently. It’s one of those recipes that doesn’t demand perfection; a little patience and attention go a long way.
PrintPan-Seared Chicken Breast with Garlic Butter Sauce
A simple and delicious pan-seared chicken breast recipe served with a rich garlic butter sauce. Perfect for a quick and satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2
Ingredients
2 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
2 tablespoons olive oil
3 tablespoons unsalted butter
3 cloves garlic, minced
1 tablespoon fresh parsley, chopped
1 teaspoon fresh lemon juice
Instructions
Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Place the chicken breasts in the skillet and cook for 6-7 minutes without moving them, until the underside is golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium. Add butter to the skillet and let it melt.
Add minced garlic to the melted butter and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Stir in fresh parsley and lemon juice, then pour the garlic butter sauce over the cooked chicken breasts.
Serve immediately, spooning extra sauce from the skillet over the chicken.
Kitchen Notes: A sturdy skillet does wonders here, and you don’t need anything fancy—just something that gets hot evenly. I usually serve this with roasted asparagus or a quick side of buttered noodles, but I’ve also tried topping the chicken with a little extra fresh parsley for a pop of color. Sometimes I swap lemon juice for a splash of white wine in the sauce, though I haven’t tested how that changes the balance completely—it’s still tasty, just different. And if you want to mix things up, a pinch of chili flakes adds a subtle kick that wakes up the garlic butter in a nice way.
FAQ:
Can I use frozen chicken breasts? It’s better to thaw them completely first; cooking frozen chicken directly can lead to uneven cooking.
What if I don’t have fresh parsley? Dried parsley works in a pinch, but fresh really brightens the sauce.
Can I make this ahead of time? Yes, you can prepare the chicken and sauce separately, then gently reheat and combine before serving.
Give this recipe a try the next time you want a meal that feels like a cozy hug without the fuss. Save it for later or print it out to have on hand—you’ll be glad you did.