Prep Time: 10 mins
Additional Time: 5 mins
Total Time: 30 mins
Servings: 4
Yield: 4 chicken breasts
Juicy Garlic Butter Chicken Breast
Ingredients:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon chopped fresh parsley (optional)
- Lemon wedges, for serving
Instructions:
- Prepare the chicken:
Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, paprika, and garlic powder. - Sear the chicken:
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 5–6 minutes on each side, or until golden brown and cooked through (internal temperature should be 75°C / 165°F). Remove from the pan and let rest on a plate. - Make garlic butter sauce:
In the same skillet, lower heat to medium. Add butter and minced garlic. Sauté for 30 seconds to 1 minute until fragrant. - Mengen en serveren:
Doe de kip terug in de pan en schep de knoflookboter erover. Laat het ongeveer 5 minuten staan om de smaken te absorberen. Garneer met gehakte peterselie en serveer met citroenpartjes.
Tips:
1. Pound the chicken evenly:
For even cooking, lightly pound the chicken breasts to an even thickness using a meat mallet or rolling pin. This prevents dry or undercooked spots.
2. Let it rest after cooking:
Allow the chicken to rest for 5 minutes after cooking so the juices can redistribute. This keeps it moist and tender.
3. Don’t overcrowd the pan:
Sear the chicken in batches if needed. Overcrowding reduces the pan temperature and prevents a good sear.
4. Use a meat thermometer:
To avoid overcooking, check doneness with a thermometer. The ideal internal temp is 75°C (165°F).
5. Deglaze for extra flavor:
For a richer sauce, deglaze the skillet with a splash of chicken broth, white wine, or lemon juice before adding butter and garlic.
6. Add herbs or spices:
Feel free to add rosemary, thyme, or Italian seasoning for extra aroma and depth.
7. Serve with sides:
This pairs great with mashed potatoes, rice, steamed veggies, or a fresh salad.