Garlic Butter Chicken

 

 

 

 

 

 

Ingredients

Boneless, skinless chicken breasts: Look for pieces that are similar in size and thickness – this ensures even cooking. I prefer organic chicken that’s around 6-8 ounces per breast
Fresh garlic cloves: Choose firm, plump bulbs with tight skin. The fresher the garlic, the more robust and aromatic your sauce will be
High-quality butter: European-style butter with higher fat content creates an exceptionally rich sauce. I prefer unsalted to control the seasoning
Fresh herbs: While dried herbs work well, fresh thyme and rosemary elevate the dish with their vibrant flavors and beautiful presentation
Good quality chicken broth: Homemade is best, but if using store-bought, choose low-sodium varieties to better control the salt level

Instructions

Step 1:
Begin by patting your chicken completely dry with paper towels. This step is crucial for achieving that beautiful golden sear. Season generously with salt and pepper, then sprinkle with dried herbs, pressing them gently into the meat.
Step 2:
Heat your skillet until it’s properly hot – test by adding a drop of water; it should sizzle and evaporate immediately. Add oil and swirl to coat the pan evenly. Carefully lay the chicken breasts away from you to prevent oil splatter.
Step 3:
Let the chicken cook undisturbed for 5-7 minutes until deeply golden brown. Flip only once when the chicken releases easily from the pan.
Step 4:
Once flipped, reduce heat to medium and continue cooking for another 5-6 minutes, or until internal temperature reaches 160°F. Transfer to a plate and tent loosely with foil.
Step 5:
In the same pan, add butter and let it melt while scraping up all the flavorful browned bits from the bottom. Add minced garlic and cook just until fragrant, about 30 seconds – be careful not to let it brown.
Step 6:
Pour in chicken broth, stirring constantly to create an emulsified sauce. Return chicken to the pan, spooning sauce over top. Let it simmer for 2-3 minutes until sauce slightly thickens and chicken reaches 165°F.