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20-Minute Garlic Butter Chicken Skillet Recipe
Ash Tyrrell

20-Minute Garlic Butter Chicken Skillet Recipe

I still remember the first time I made this skillet for a rushed Tuesday dinner, and it's been on repeat in my kitchen ever since. I wanted something quick, but I didn't want to sacrifice flavor, and this recipe hit that sweet spot perfectly. The moment that garlic hits the warm butter, my whole kitchen smells like a restaurant
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Prep Time 5 minutes
Cook Time 15 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (about 8 oz each) – the star of the dish, so pick pieces of even thickness for uniform cooking
  • 2 tsp sea salt – brings out every other flavor in the dish so don't skip it
  • 1/2 tsp black pepper – adds a mild kick without overpowering the garlic
  • 1/2 tsp dried thyme – gives a subtle earthy note to the seasoning blend
  • 1/2 tsp dried oregano – adds a slightly peppery herby depth
  • 1/2 tsp dried rosemary – lends a warm piney aroma that pairs beautifully with butter
  • 1/2 tsp dried parsley – rounds out the herb mix with a fresh mild taste
  • 1 tbsp olive oil – used to sear the chicken first since butter alone would burn at high heat
  • 3 tbsp unsalted butter – the heart of the sauce; unsalted lets you control the saltiness yourself
  • 1/2 cup reduced-sodium chicken broth – builds the sauce and keeps it from tasting overly salty
  • 5 cloves garlic minced – always use fresh cloves here, not the powder, for the boldest flavor and best texture

Method
 

  1. Pat your chicken breasts completely dry using paper towels, since this helps the seasoning stick and gives you a better sear. Sprinkle both sides evenly with salt, pepper, thyme, oregano, rosemary, and parsley. Press gently so the herbs adhere to the surface of the meat.
  2. Heat the olive oil in your skillet over medium-high heat until it shimmers slightly. Lay the chicken in a single layer, making sure not to crowd the pan, and sear for 4 to 8 minutes per side until golden brown. Move the cooked pieces to a plate and cover loosely to keep them warm.
  3. Drop the butter and chicken broth right into the same hot skillet you just used. As the butter melts, use your wooden spoon to scrape up all those browned bits stuck to the bottom, since that's where most of the flavor lives.
  4. Turn the heat down to low so the garlic doesn't burn, then stir it into the buttery broth. Let it cook for about a minute, just until your kitchen fills with that unmistakable garlicky aroma.
  5. Slide the seared chicken back into the skillet, flipping each piece so it's coated in that glossy sauce. Give it another minute or two on low heat if needed to warm through completely. Spoon extra sauce over the top right before serving for the best bite.

Notes

  • I always pound thicker chicken breasts flat first, since it helps them cook evenly and quickly.
  • I use a stainless steel skillet instead of nonstick, because I can actually see the sauce color and know when it's ready.
  • I let my oil get properly hot before adding the chicken, or else it just sticks and steams instead of searing.
  • I double the sauce whenever I'm serving this over rice or pasta, since it's honestly the best part.
  • I pull the chicken off the heat a touch early and let it rest, because it keeps cooking a bit and stays juicier that way.