Description
A quick skillet dinner featuring tender chicken seared in butter, complemented by a simple garlic-butter pan sauce.
Ingredients
- 4 boneless, skinless chicken breasts or thighs (about 1.5–2 lbs total)
- 4 tablespoons unsalted butter, divided (2 tbsp to sear, 2 tbsp to finish)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
Instructions
- Prep: Pat chicken dry with paper towels and season both sides lightly with salt and pepper. Mince the garlic.
- Melt 2 tablespoons butter in a large skillet over medium heat until foamy.
- Add minced garlic and sauté for 20–30 seconds until fragrant but not browned.
- Place the chicken in the skillet in a single layer. Cook for 4–6 minutes per side until each side is golden brown.
- Pour in 1 cup chicken broth, scraping the bottom of the pan with a wooden spoon to deglaze.
- Bring the broth to a gentle simmer. Cover the skillet and reduce heat to medium-low. Cook until the chicken reaches an internal temperature of 165°F (74°C), about 12–15 minutes.
- Remove the lid and turn off the heat. Add the remaining 2 tablespoons of butter and swirl the skillet until melted.
- Serve immediately while the sauce is glossy and warm.
Notes
Best enjoyed over rice, with mashed potatoes, or on crusty bread. Store leftovers in an airtight container for up to 3–4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American