Garlic Butter Chicken Breast: Juicy & Flavorful in 20 Minutes

The ultimate weeknight dinner—golden‑seared chicken breasts bathed in a garlicky butter pan sauce. Ready in just 20 minutes but tastes like you spent hours in the kitchen.

Years ago, after a hectic day, I needed a quick yet comforting dinner that wouldn’t leave me stuck in the kitchen. I found myself searing chicken breasts in a hot skillet and watching them turn golden brown, then deglazing the pan with garlic and butter. The aromas filling my apartment were heavenly, and the recipe was born out of sheer necessity. Ever since, this simple garlic butter chicken has been my go‑to when I want a meal that feels special without the fuss.

Beyond its simplicity, this dish packs nutritional benefits. Chicken breast is a high‑quality protein that provides all nine essential amino acids【930796006138972†L289-L333】. Eating lean protein helps repair and build muscles and can support healthy metabolism thanks to B vitamins like niacin and riboflavin found in chicken【930796006138972†L338-L344】. A 4‑ounce serving provides about 35 grams of protein and just a few grams of fat【930796006138972†L328-L334】.

Garlic isn’t just for flavor – its pungent compound allicin has been shown to boost immunity and act as an anti‑inflammatory; research also suggests garlic may support heart health and help regulate blood pressure【951923854076045†L52-L76】. Meanwhile, butter contributes fat‑soluble vitamins like vitamins A, D and E and, if you opt for grass‑fed butter, beneficial compounds like conjugated linoleic acid and omega‑3 fatty acids【139047363210983†L147-L159】. Combined with fresh parsley and a splash of lemon, these ingredients create a balanced, satisfying meal that feels indulgent yet nourishing.

Why You’ll Love This Recipe

• Fast & Foolproof: Done in 20 minutes with one skillet.
• Incredible Flavor: Butter, garlic and pan juices infuse the meat.
• Versatile: Pairs with roasted veggies, pasta, rice or a simple salad.

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• ¼ cup chicken broth (or dry white wine)
• 2 tbsp fresh parsley, chopped
• Salt and pepper, to taste
• Optional: squeeze of fresh lemon juice, pinch of chili flakes

Equipment

A large skillet (cast iron is ideal), tongs or spatula, meat thermometer.

Instructions

1. Season: Pat the chicken dry and season both sides with salt and pepper.
2. Sear: Heat olive oil and 2 tbsp of butter in a skillet over medium‑high heat. Add chicken and cook 4–5 minutes per side until golden brown and cooked through (internal temp 165 °F/74 °C). Transfer to a plate.
3. Make the Sauce: Reduce heat to medium‑low. Add remaining butter and minced garlic; sauté 30 seconds until fragrant. Deglaze with chicken broth, scraping up browned bits. Simmer 2 minutes.
4. Finish: Return chicken to the pan; spoon sauce over breasts and cook another minute. Stir in parsley (and lemon juice/chili flakes if using).
5. Serve: Plate the chicken and drizzle with pan sauce. Garnish with extra parsley. Enjoy hot!

Tips & Variations

• Swap chicken breasts for boneless thighs for extra juiciness.
• For a creamier sauce, whisk in ¼ cup of heavy cream after deglazing.
• Add herbs like thyme or rosemary with the garlic for extra aroma.

Serving Suggestions

Serve over mashed potatoes, steamed green beans, roasted asparagus or crusty bread to soak up the sauce. Leftovers make fantastic sandwiches or salad toppings.

Storage & Reheating

Refrigerate in an airtight container up to 3 days or freeze up to 2 months. Reheat gently on the stovetop with a splash of broth to keep the meat moist.

Nutrition (per serving)

Approx. 320 kcal; 26 g protein; 22 g

; 1gcarbohydrates (without side

).