Garlic Butter Chicken Skillet
Juicy, golden-seared chicken breasts in a rich garlic butter pan sauce, all made in one skillet in about 30 minutes.
Equipment
- 12-inch cast iron skillet or heavy stainless steel skillet - oven-safe preferred
- Meat mallet or rolling pin
- Instant-read meat thermometer
- Cutting board
- Chef's knife
- Measuring spoons and cups
- Tongs
- Wooden spoon or silicone spatula - for deglazing
- Small bowl - for mixing spice rub
- Aluminum foil - for resting the chicken
Ingredients
- 4 boneless, skinless chicken breasts - about 1.5 lbs or 680g total, pounded to even thickness
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried Italian seasoning
- 1/2 teaspoon salt - plus more to taste
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil - 30ml
- 3 tablespoons unsalted butter - 42g, divided
- 5 garlic cloves - minced
- 1/2 cup low-sodium chicken broth - 120ml
- 1 tablespoon fresh lemon juice - 15ml
- 1 teaspoon fresh thyme leaves - or 1/2 teaspoon dried thyme
- 1 tablespoon fresh parsley - chopped, for garnish
Instructions
- Pound chicken between plastic wrap to 3/4-inch even thickness. Pat dry thoroughly.
- Mix garlic powder, onion powder, smoked paprika, Italian seasoning, salt, and pepper in a small bowl. Rub evenly over both sides of chicken. Let sit at room temperature for 10 minutes.
- Heat a 12-inch cast iron skillet over medium-high heat for 2 minutes. Add olive oil and 1 tablespoon butter. When butter stops foaming, add chicken in a single layer without crowding.
- Cook undisturbed for 5-6 minutes until deep golden-brown. Flip and cook for 4-5 minutes more until internal temperature reaches 165°F (74°C). Transfer to a plate, tent with foil, and rest for 5 minutes.
- Pour off excess oil from the pan, leaving browned bits. Add remaining 2 tablespoons butter and melt. Add minced garlic and cook 45-60 seconds until fragrant.
- Pour in chicken broth and scrape up browned bits from the pan bottom. Stir in lemon juice and thyme. Simmer 2-3 minutes until slightly reduced.
- Return chicken to the pan, nestle into sauce, and baste with spoon. Warm through for 1 minute. Garnish with parsley and serve with pan sauce spooned over top.
Notes
- Pound to even thickness: This is the single most important step for evenly cooked, juicy chicken. Aim for 3/4-inch (2cm) thickness throughout.
- Pat chicken completely dry: Surface moisture prevents browning. Use paper towels to remove all moisture before seasoning.
- Don't overcrowd the pan: Chicken pieces need space to sear properly. If your skillet is small, cook in batches.
- Use a thermometer: Pull chicken at exactly 165°F (74°C) for perfect results every time — don't rely on visual cues alone.
- Rest before slicing: Let the chicken rest for 5 minutes after cooking to allow juices to redistribute for maximum juiciness.
- Deglaze thoroughly: Scrape up all the browned bits from the bottom of the pan — they are packed with flavor and are the foundation of the sauce.
- Make it creamy: Stir in 1/3 cup (80ml) heavy cream after deglazing for a richer, velvety sauce.
- Dairy-free option: Substitute butter with dairy-free butter alternative or use an extra tablespoon of olive oil.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over medium-low heat with a splash of broth.
- Freezing: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.