Description
This Garlic Butter Chicken recipe features tender, juicy boneless chicken breasts cooked in a rich garlic butter sauce infused with herbs, paprika, and fresh lemon juice. Perfectly pan-seared to a golden brown finish and garnished with fresh parsley and lemon wedges, this flavorful and easy-to-make dish is ideal for a quick weeknight dinner or a special occasion.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
Seasoning
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- Salt and black pepper, to taste
Sauce
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh lemon juice
Garnish
- 2 tablespoons chopped fresh parsley
- Lemon wedges, for serving
Instructions
- Prepare the ingredients: Mince the garlic cloves and chop the fresh parsley. Make sure the chicken breasts are fully thawed if frozen and pat them dry with paper towels to help achieve a nice sear.
- Season the chicken: Generously season both sides of each chicken breast with salt, black pepper, paprika, dried oregano, and dried thyme to infuse bold, herby flavors.
- Melt the butter: Place a large skillet over medium-high heat and melt the unsalted butter. Let the butter bubble without browning to avoid a bitter taste.
- Cook the chicken: Add the seasoned chicken breasts to the skillet and cook for about 6 to 7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (75°C) and has a golden brown crust.
- Add garlic: When the chicken is nearly done, add the minced garlic to the skillet and sauté for 1 to 2 minutes, stirring gently to prevent burning and ensure the garlic flavor infuses the butter sauce.
- Finish with lemon juice: Squeeze fresh lemon juice over the chicken and garlic butter in the skillet. Allow the juices to meld for a minute to brighten and balance the rich flavors.
- Serve: Remove the chicken breasts from the skillet and place them on a serving platter. Drizzle the garlic butter sauce from the skillet over the chicken for added moisture and taste.
- Garnish and enjoy: Sprinkle chopped fresh parsley on top and serve with lemon wedges on the side to add a fresh citrus accent to each bite.
Notes
- Patting the chicken dry before seasoning helps the chicken brown nicely.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice can alter the taste.
- Do not overcook the garlic to avoid bitterness; add it last in the cooking process.
- Check the internal temperature of the chicken with a meat thermometer to ensure it is fully cooked.
- This recipe pairs well with steamed vegetables, rice, or mashed potatoes for a complete meal.
