Description
A comforting butter chicken skillet featuring juicy chicken in a glossy, buttery pan sauce, perfect over rice or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts (about 1–1.5 lbs) or thighs
- 4 tablespoons unsalted butter, divided (2 tbsp for searing, 2 tbsp to finish)
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth (or white wine)
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of lemon and chopped parsley for garnish
Instructions
- Pat the chicken dry with paper towels and season generously with salt and pepper.
- Heat a large skillet over medium heat and add 2 tablespoons of butter.
- Place the chicken in the skillet and cook for about 6–7 minutes per side until golden brown.
- Remove the chicken to a plate and cover loosely with foil to rest.
- Add the minced garlic to the pan and sauté for 20–30 seconds until fragrant.
- Pour in the chicken broth and scrape the browned bits from the bottom of the pan.
- Let the liquid simmer for 2–3 minutes to reduce slightly.
- Return the chicken to the skillet and simmer for 5–10 minutes until the internal temperature reaches 165°F (74°C).
- Remove from heat and stir in the remaining butter until the sauce is glossy.
- Serve immediately with optional lemon and parsley.
Notes
Pound thicker chicken breasts to an even thickness for even cooking. Use low-sodium broth to control seasoning.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American