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Homemade Garlic Butter Chicken photo

Garlic Butter Chicken

Pan-seared boneless, skinless chicken breasts finished in a garlic butter sauce and baked until cooked through.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 4 boneless skinless chicken breasts
  • 2 teaspoonsItalian seasoning
  • 1 teaspoonkosher salt
  • 1/2 teaspoonground black pepper
  • 1/2 cupall-purpose flour
  • 1 tablespoonolive oil
  • 1 tablespoonunsalted butter 1/8 stick
  • 4 clovesgarlic minced
  • 1/4 teaspooncrushed red pepper flakes optional
  • 4 tablespoonsunsalted butter 1/2 stick
  • 1 tablespoonminced fresh parsley
  • 1 tablespoonfreshly squeezed lemon juice from 1/2 lemon

Equipment

  • Large oven-safe skillet
  • shallow bowl
  • Paper Towels
  • Plate
  • Tongs

Method
 

Instructions
  1. Preheat the oven to 350°F.
  2. Pat the 4 boneless, skinless chicken breasts dry with paper towels. Season both sides with 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and ½ teaspoon ground black pepper.
  3. Place ½ cup all-purpose flour in a shallow bowl. Dredge both sides of each seasoned chicken breast in the flour, shaking off any excess.
  4. Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large oven-safe skillet over medium-high heat until the butter melts and the oil shimmers.
  5. Add the floured chicken breasts to the skillet and sear until golden, about 3–5 minutes per side. The chicken will not need to be fully cooked through at this point. Remove the chicken from the skillet and set aside on a plate.
  6. Reduce the heat to medium. Add 4 cloves minced garlic and ¼ teaspoon crushed red pepper flakes (if using) to the same skillet. Cook, stirring, until fragrant, about 30–60 seconds—do not let the garlic brown.
  7. Stir in 4 tablespoons unsalted butter and let it melt. Once melted, stir in 1 tablespoon minced fresh parsley and 1 tablespoon freshly squeezed lemon juice.
  8. Return the seared chicken breasts to the skillet, spooning sauce over each piece to baste. Transfer the skillet to the preheated oven and bake for 20–30 minutes, or until the chicken is cooked through (internal temperature 165°F or juices run clear).
  9. Remove the skillet from the oven and let the chicken rest for a few minutes. Spoon the pan sauce over the chicken before serving.

Notes

If your chicken breasts are uneven thicknesses, feel free to pound them to even thickness for more even cooking.Don’t skip patting the chicken dry. This helps the seasoning to better adhere.Take care not to burn the garlic; this will lead to a bitter sauce.If you’d like a more buttery sauce, you can add an additional 2 tablespoons of butter.Use a digital thermometer to ensure that the chicken is cooked to 165°F.Let the chicken rest for 5 minutes before serving. This will lock in the juices.
Don’t skip patting the chicken dry. This helps the seasoning to better adhere.
Take care not to burn the garlic; this will lead to a bitter sauce.
If you’d like a more buttery sauce, you can add an additional 2 tablespoons of butter.
Use a digital thermometer to ensure that the chicken is cooked to 165°F.
Let the chicken rest for 5 minutes before serving. This will lock in the juices.