Garlic Butter Pan-Seared Chicken with Herb Crust
Crispy, golden pan-seared chicken breast with a buttery garlic sauce and herb coating. Ready in 25 minutes with a restaurant-quality finish. Perfect for weeknight dinners with minimal cleanup.
Prep: 10 min
Cook: 20 min
Servings: 4
Ingredients
- 4 pieces boneless skinless chicken breasts
- 4 tbsp butter
- 6 cloves garlic cloves minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tsp salt
- 0.5 tsp black pepper
- 2 tbsp lemon juice
- 2 tbsp olive oil
- 0.5 cup chicken broth
- 0.5 tsp garlic powder
- 0.25 tsp paprika
Instructions
- Pat chicken breasts dry with paper towels and season both sides generously with salt, black pepper, and garlic powder. Let sit for 5 minutes to allow seasoning to adhere.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place chicken breasts in the hot pan and resist the urge to move them. Cook for 6-7 minutes until the bottom is golden brown and a crust forms.
- Flip chicken carefully and cook the other side for another 6-7 minutes until the internal temperature reaches 165°F when checked with a meat thermometer. The chicken should be golden on both sides.
- Reduce heat to medium and add butter and minced garlic to the pan, stirring constantly. Cook for 1-2 minutes until the garlic becomes fragrant and the butter is foaming, being careful not to burn it.
- Add fresh thyme, rosemary, and lemon juice to the pan. Stir gently to coat the chicken in the garlic butter sauce. Add chicken broth if you want more sauce, and let simmer for 2-3 minutes.
- Transfer chicken to a serving plate and drizzle the pan sauce over top. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with rice, pasta, or roasted vegetables.