Description
A quick, buttery skillet dinner that delivers crisp golden edges and a garlic-kissed pan sauce in no time.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 4 tablespoons unsalted butter, divided (2 tbsp for searing, 2 tbsp for finishing)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Optional: squeeze of lemon and chopped parsley for brightness
Instructions
- Pat the chicken dry. Season both sides generously with salt and pepper.
- Heat a large skillet (cast iron preferred) over medium heat. Add 2 tablespoons of butter and let it fully melt and foam.
- Place the chicken in the skillet in a single layer. Cook undisturbed until a deep golden crust forms, about 6–7 minutes per side.
- Transfer the cooked chicken to a plate and tent loosely with foil to rest.
- Return the skillet to medium heat. Add the minced garlic and sauté until fragrant.
- Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Bring to a gentle simmer and reduce for 2–3 minutes.
- Return the chicken to the skillet and let everything simmer together until the chicken reaches 165°F internal temperature.
- Stir in the remaining butter until melted and incorporated into the sauce.
- Serve immediately with your favorite sides.
Notes
If using thighs, trim excess fat but keep some for juiciness. Low-sodium broth keeps you in control of salt. Unsalted butter lets you season precisely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American