Description
Tender chicken breasts simmered in a rich garlic butter sauce with herbs and lemon. A quick, impressive weeknight dinner!
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 ounces each)
- 1/2 cup (1 stick) unsalted butter
- 6 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 tablespoon lemon juice, freshly squeezed
- 1/4 cup chicken broth
- 2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste, freshly ground
- Optional: Red pepper flakes, for a touch of heat
Instructions
- Prepare the Chicken: Place each chicken breast between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to an even thickness of about 1/2 inch.
- Season the Chicken: Remove the plastic wrap and generously season both sides of each chicken breast with salt, freshly ground black pepper, and optional red pepper flakes.
- Melt the Butter: In a medium-sized skillet over medium-low heat, melt the butter.
- Sauté the Garlic: Once the butter is melted, add the minced garlic to the skillet. Sauté for 1-2 minutes, stirring constantly, until fragrant and lightly golden.
- Add Herbs and Lemon Juice: Stir in the chopped fresh parsley, dried thyme, and dried rosemary. Cook for another 30 seconds. Then, add the freshly squeezed lemon juice.
- Simmer the Sauce: Pour in the chicken broth and bring the sauce to a gentle simmer. Let it simmer for about 2-3 minutes, stirring occasionally.
- Taste and Adjust: Taste the garlic butter sauce and adjust the seasoning as needed.
- Heat the Olive Oil: In a separate large skillet (preferably cast iron), heat the olive oil over medium-high heat.
- Sear the Chicken: Carefully place the seasoned chicken breasts into the hot skillet, making sure not to overcrowd the pan. Sear for about 3-4 minutes per side, until golden brown.
- Add the Garlic Butter Sauce: Pour the prepared garlic butter sauce over the chicken in the skillet.
- Simmer in Sauce: Reduce the heat to medium-low, cover the skillet, and let the chicken simmer in the garlic butter sauce for about 5-7 minutes, or until cooked through and the internal temperature reaches 165°F (74°C). Use a meat thermometer.
- Baste the Chicken: During the simmering process, occasionally spoon the garlic butter sauce over the chicken breasts.
- Rest the Chicken: Once the chicken is cooked through, remove the skillet from the heat and let the chicken rest for a few minutes before serving.
- Serve and Garnish: Serve the garlic butter chicken breasts immediately. Spoon the remaining garlic butter sauce over the chicken. Garnish with a sprinkle of fresh parsley.
Notes
- Pounding the chicken ensures even cooking and tenderizes the meat.
- Don’t burn the garlic when sautéing, as it will make the sauce bitter.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- Serve over pasta, rice, vegetables, mashed potatoes, or with crusty bread.
- Leftovers can be stored in the refrigerator for 3-4 days or frozen for 2-3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes