Go Back
garlic butter chicken skillet

Garlic Butter Skillet Chicken Breast

Joy Brooks
This garlic butter skillet chicken breast recipe employs a multi-phase cooking approach for perfectly juicy results. A high-heat sear followed by butter basting and late addition of garlic creates golden-brown chicken with rich, non-bitter garlic flavor.
Print Recipe Pin Recipe
Servings: 2 servings
Course: Pan-Fried
Cuisine: American
Calories: 385 kcal
Prep Time : 10 minutes
Cook Time : 15 minutes

Ingredients
  

  • 2 boneless, skinless chicken breasts (8-10 oz each) patted dry
  • 2 tablespoons neutral oil avocado or grapeseed preferred
  • 4 tablespoons unsalted butter divided
  • 6-8 cloves garlic minced (about 2 tablespoons)
  • 1 tablespoon fresh thyme leaves or 1 teaspoon dried
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon paprika optional
  • 2 tablespoons fresh parsley chopped, for garnish
  • 1 lemon cut into wedges, optional

Method
 

  1. Pat chicken breasts completely dry with paper towels. If breasts are thicker than 1 inch, butterfly or pound to even thickness (approximately 3/4 inch). Season both sides with salt, pepper, and paprika if using.
  2. Place cast iron skillet over medium-high heat and add neutral oil. Heat until oil shimmers and reaches approximately 350-375°F.
  3. Carefully place chicken breasts presentation-side down in the hot skillet. Cook undisturbed for 4-5 minutes until a golden crust forms.
  4. Flip chicken using tongs, reduce heat to medium, and add 2 tablespoons of butter to the pan. Allow butter to melt completely.
  5. Tilt the pan slightly to pool the butter, and using a spoon, continuously baste the top of the chicken with the hot butter for 2-3 minutes.
  6. Add remaining butter, minced garlic, and thyme to the pan. Continue cooking for 2-3 minutes, basting frequently to prevent garlic from burning.
  7. Use an instant-read thermometer to verify chicken has reached 163-165°F at the thickest point. If needed, continue cooking and basting until temperature is reached.
  8. Remove chicken from skillet and rest on a warm plate for 3-5 minutes. Meanwhile, continue cooking garlic butter sauce for 30-60 seconds until fragrant but not browned.
  9. Slice chicken against the grain if desired, drizzle with pan sauce, and garnish with fresh parsley and lemon wedges if using.

Note

  • Remove chicken from refrigerator 20-30 minutes before cooking for more even cooking.
  • Pat chicken very dry with paper towels; surface moisture prevents proper browning.
  • Use high smoke-point oils for the initial sear; butter is added later to prevent burning.
  • Adding garlic too early will result in bitter, burned flavors.
  • For food safety, ensure chicken reaches 165°F internal temperature.
  • Resting chicken for 3-5 minutes is essential to retain juices.