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Garlic Butter Chicken Skillet - Fast, Flavorful, and Comforting

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into cutlets or pounded to even thickness
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4–5 garlic cloves, finely minced
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 1 teaspoon Dijon mustard (optional, for depth)
  • 1–2 tablespoons fresh parsley, chopped
  • Red pepper flakes to taste (optional)

Method
 

  1. Prep the chicken. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, paprika, and garlic powder. Dry chicken browns better and helps the spices stick.
  2. Heat the skillet. Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams, swirl to coat.
  3. Sear the chicken. Place chicken in a single layer. Don’t crowd the pan. Sear 4–5 minutes per side for breasts (3–4 for thin cutlets, 5–6 for thighs) until golden and cooked through. Transfer to a plate and tent loosely with foil.
  4. Sauté the garlic. Reduce heat to medium. Add another tablespoon of butter. Add minced garlic and cook 30–45 seconds, stirring, until fragrant. Don’t let it brown too much.
  5. Deglaze and build the sauce. Pour in chicken broth and scrape up the browned bits. Stir in lemon juice and Dijon (if using). Simmer 2–3 minutes until slightly reduced.
  6. Finish with butter and herbs. Turn off the heat and whisk in the last tablespoon of butter until glossy. Stir in parsley and a pinch of red pepper flakes if you like heat. Taste and adjust salt and lemon.
  7. Return the chicken. Add the chicken and any juices back to the pan. Spoon the sauce over the top. Let it sit a minute to soak up flavor.
  8. Serve. Plate with extra parsley and lemon wedges. Great with rice, mashed potatoes, crusty bread, or steamed greens.