These garlic butter pan fried chicken breasts have a light but crisp outside and a tender juicy inside. They’re perfectly seared and delicious served with just about anything! You’re going to love this easy chicken breasts recipe.
A QUICK & EASY CHICKEN DINNER IDEA
Chicken is the most versatile protein. You’ve got 5 minutes to convince me otherwise.
Just kidding. You can’t. I know I’m right. You can do anything, ANYTHING, with chicken. 🍽
This is one of my favorite chicken recipes because it’s so quick, easy, and versatile. Pan fried chicken breasts are perfectly seared, juicy, and delicious. You can serve them with anything, and I mean anything. You can use them in any meal and you can even use the leftovers cold with big entree salads and wraps. And, they are perfect for meal prepping!
If you don’t already pan fry chicken breasts on the reg, you need to get this technique locked down now. Trust me, it’s going to come in handy.
Not a saucy chicken fan? Grab this very popular recipe for Stove Top Chicken Breasts.
What’s In This Chicken Breasts Recipe?
This juicy garlic butter chicken breasts recipe is so juicy and full of fresh herb flavor. You’ll be surprised by how simple the ingredients are. Hint: It’s mostly herbs and seasonings.
Here is everything you’ll need:
- boneless, skinless, chicken breasts
- salt and fresh ground pepper
- Italian seasoning
- sweet paprika
- onion powder
- olive oil
- chopped fresh parsley, thyme, and rosemary
- dry white wine OR low sodium chicken broth
How to Make Garlic Butter Pan Fried Chicken Breasts
This chicken breast recipe is very easy to prepare. Here’s how you do it:
- Prep the chicken: Pound the chicken breasts to an even thickness.
Season them with salt and pepper.
- Combine: In a small mixing bowl, combine the Italian seasoning, paprika, and onion powder.
- Coat: Rub the chicken breasts with the prepared seasoning.
- Heat: Heat the olive oil in a large 12-inch skillet over medium-high heat.
- Fry: Add the chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
Flip over the chicken breasts and add 1 tablespoon butter. Continue to cook for 5 more minutes, or until cooked through. The chicken is done when internal temperature reaches 165˚F.
- Remove: Remove the chicken from the skillet and set it aside. Keep it covered.
- Sauce: Reduce heat to medium and add 2 tablespoons butter to the same skillet.
Stir in the garlic and cook until fragrant. This should be about 15 seconds.
Add parsley, thyme, and rosemary. Cook for 10 seconds.
Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
Add the remaining butter to the skillet and stir until the butter is melted.
- Return the chicken: Return chicken to the pan and cook for a minute or two, or until just heated through.
- Serve: Spoon sauce over chicken. Serve.
Tips for Juicy Chicken Breasts
If you want pan fried chicken breasts with the most flavor, follow these simple tips:
- Be sure to pound your chicken breasts to an even thickness. This will make them cook evenly and make them more tender.
- For extra flavor, pan fry your chicken breasts in a seasoned cast iron skillet.
- Do not, I repeat, do not touch that chicken until it’s time to flip. When I said “undisturbed”, I meant it! 😁 But, seriously, this will allow the chicken to char nicely and become crispy.
- For the sauce, you can use either white wine or chicken broth. If you choose chicken broth, make sure it’s low sodium. If you choose white wine, make sure it’s dry.
This chicken breasts recipe is perfect served with a few simple sides. I like to choose either rice or potatoes and a green veggie. Smashed potatoes, cauliflower mash, rice, or garlic asiago cauliflower rice are all great options because they will absorb the sauce. Roasted broccoli, asparagus, Brussels sprouts, or green beans would round out the perfect meal.
You could also serve this pan fried chicken over pasta or zoodles. Place the chicken breasts on top of a heaping serving of pasta or zoodles and spoon the sauce right on top. 😍
How to Store and Reheat Leftovers
- This chicken breasts recipe is so good you probably won’t have leftovers. But if you do, to store your leftovers, allow the chicken to return to room temperature then transfer it to an airtight container.
- Spoon the sauce over the top of the chicken breasts so that the chicken doesn’t dry out. They will keep in the fridge for about 3-4 days or in the freezer for about 3 months.
You can use your leftovers cold if you’d like. Just slice the chicken breasts and use the chicken to top this mango chicken salad or in a wrap.
To reheat your leftovers, place your chicken breasts in a baking dish and bake them at 200 to 250 degrees until they’re warmed. You don’t have to worry about them not being cooked through since they already are but you do want to make sure they don’t overcook and dry out!
More Chicken Breasts Recipes
Tools Used in this Recipe
Garlic Butter Pan Fried Chicken Breasts Recipe
- 4 boneless, skinless, chicken breasts
- salt and fresh ground pepper, to taste
- ½ teaspoon Italian seasoning
- ½ teaspoon sweet paprika
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
- 5 tablespoons butter, divided
- 4 cloves garlic, minced
- 2 teaspoons chopped fresh parsley
- 1 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh rosemary
- ⅓ cup dry white wine OR low sodium chicken broth
- Pound chicken breasts to an even thickness.
- Season with salt and pepper.
- In a small mixing bowl combine Italian seasoning, paprika, and onion powder; rub chicken breasts with the prepared seasoning.
- Heat olive oil in a large 12-inch skillet over medium-high heat.
- Add chicken breasts to the hot oil and cook for 6 minutes, undisturbed.
- Flip over the chicken breasts and add 1 tablespoon butter; continue to cook for 5 more minutes, or until cooked through. Chicken is done when internal temperature reaches 165˚F.
- Remove chicken from skillet and set aside; keep covered.
- Reduce heat to medium and add 2 tablespoons butter to the same skillet.
- Stir in garlic and cook until fragrant, about 15 seconds.
- Add parsley, thyme, and rosemary; cook for 10 seconds.
- Pour in wine or chicken broth and scrape up all the browned bits from the bottom of the pan.
- Add remaining butter to the skillet and stir until butter is melted.
- Return chicken to the pan and cook for a minute or two, or until just heated through.
- Spoon sauce over chicken.
- Remove from heat.