Garlic Butter Pan-Seared Chicken Breasts🍖 Main

Name: Garlic Butter Pan-Seared Chicken Breasts
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons unsalted butter; 4 cloves garlic, minced; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon paprika; 1 teaspoon Italian seasoning; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup chicken broth; 1 tablespoon fresh lemon juice; 2 tablespoons fresh parsley, chopped

Juicy, golden chicken breasts seared in a rich garlic butter sauce — ready in under 30 minutes with minimal cleanup. A weeknight dinner hero that pairs beautifully with rice, pasta, or veggies.

By Marcus Rivera, Kitchen Tips Editor

Prep: 5 minCook: 20 minServes: 4

quick easy chicken weeknight gluten-free low-carb pan-seared garlic butter dinner

★ 4.0 (1 rating)

Italian cooking at its best is about simplicity, quality ingredients, and respect for technique. This garlic butter pan-seared chicken breasts follows that philosophy — a handful of good ingredients, treated well, creating something that tastes far more sophisticated than the effort involved. It is the kind of meal that makes an ordinary weeknight feel like a small celebration.

Getting a good sear on the chicken is the foundation of this dish. Let the pan get properly hot before adding the meat, and resist the urge to move it around — patience here rewards you with a golden, flavorful crust. Add the garlic after the other aromatics have softened — it burns faster than onions and can turn bitter if it hits high heat for too long.

A crisp green salad and some warm, crusty bread are all you need alongside this dish to make a complete Italian-inspired meal. Open a bottle of wine that matches the weight of the food — a medium-bodied red for meaty sauces, a crisp white for lighter preparations.

Ingredients

4 boneless, skinless chicken breasts
3 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chicken broth
1 tablespoon fresh lemon juice
2 tablespoons fresh parsley, chopped

Nutrition (Per 4 servings)*

320

Calories

38g

Protein

Carbs

17g

Fat

Fiber

420mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Pat the chicken breasts dry with paper towels. If they are very thick (over 1 inch), use a meat mallet or rolling pin to pound them to an even thickness of about 3/4 inch for faster, more even cooking.
In a small bowl, mix together the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Season both sides of each chicken breast generously with the spice mixture.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot (a drop of water should sizzle), add the chicken breasts in a single layer. Do not crowd the pan.
Sear the chicken without moving it for 5-6 minutes until a deep golden-brown crust forms. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate, tented loosely with foil.
Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté for 30-60 seconds, stirring constantly, until fragrant — be careful not to burn it.
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2-3 minutes until it reduces slightly.
Return the chicken breasts to the pan and spoon the garlic butter sauce over them. Simmer together for 1-2 minutes to warm the chicken through and coat it in the sauce.
Garnish with fresh chopped parsley and serve immediately. Spoon any remaining pan sauce over the chicken when plating.