Description
This garlic butter chicken is so good it should be illegal – juicy chicken swimming in a buttery garlic sauce that you’ll want to drink with a straw!
Ingredients
Scale
- 2 lbs (900g) boneless, skinless chicken breasts
- 4 tablespoons (56g) unsalted butter
- 8 cloves garlic, minced (about 3 tablespoons)
- 1 teaspoon dried Italian herbs
- ½ teaspoon red pepper flakes (optional)
- ½ cup (120ml) chicken broth
- 2 tablespoons fresh lemon juice
- ¼ cup (15g) fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- 2 tablespoons olive oil for cooking
Instructions
- Pat chicken breasts dry with paper towels and season both sides with salt and pepper. If needed, pound to an even ½-inch thickness.
- Heat olive oil in a large skillet over medium-high heat. Add chicken and cook undisturbed for 5-6 minutes until golden brown.
- Flip chicken and cook another 5-6 minutes until internal temperature reaches 165°F (74°C). Transfer to a plate and tent with foil.
- Reduce heat to medium-low and add 3 tablespoons butter to the same skillet. Once melted, add garlic and cook for 30-60 seconds until fragrant.
- Add Italian herbs and red pepper flakes (if using), stirring to combine.
- Pour in chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 3-4 minutes until slightly thickened.
- Remove from heat and swirl in the remaining tablespoon of cold butter until fully incorporated.
- Return chicken to the pan, spoon sauce over the top, and sprinkle with fresh parsley.
- Let chicken rest in the sauce for 1-2 minutes before serving.