Treat yourself to these garlic butter pan-fried chicken breasts, boasting a delicately crispy exterior and a tender, juicy interior. These chicken breasts are flawlessly seared to perfection and accompanied by a fantastic pan sauce that adds tons of flavor.
Servings : 4
Prep Time 5 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
4boneless, skinless, chicken breasts
salt and fresh ground black pepper,to taste
½teaspoonItalian seasoning
½teaspoonsweet paprika
¼teaspoononion powder
1tablespoonolive oil
5tablespoonsbutter,divided
4clovesgarlic,minced
2teaspoonschopped fresh parsley
1teaspoonchopped fresh thyme
1teaspoonchopped fresh rosemary
⅓cupdry white wine,or use low sodium chicken broth
Instructions
Pound chicken breasts to an even thickness and season them with salt and pepper.
In a small mixing bowl, combine Italian seasoning, paprika, and onion powder; rub the 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; tilt the pan to swirl around the butter while it melts and continue to cook for 5 more minutes or until cooked through. Chicken is done when its internal temperature reaches 165˚F.
Remove chicken from skillet and set aside; keep it covered.
Reduce heat to medium and add 2 tablespoons butter to the same skillet. Stir in the 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 the remaining butter to the skillet and stir until the butter is melted.
Return chicken to the pan and cook for a minute or until just heated through.
Spoon sauce over the chicken and remove from heat. Serve
Notes
Evenly pound your chicken breasts to ensure consistent cooking and tenderness.
Ensure your pan is preheated to achieve a desirable golden brown exterior and moist interior. Avoid excessively high heat to prevent burning.
Opt for a cast iron skillet to infuse your chicken breasts with extra flavor during pan frying.
Be patient and resist the urge to touch or flip the chicken. Allowing it to cook undisturbed will result in beautifully charred and crispy results.
For the sauce, you can use white wine or chicken broth.
To store your leftovers, allow the chicken to cool to room temperature, then transfer it to an airtight container. The chicken will keep in the fridge for about 3 to 4 days or in the freezer for 2 to 3 months.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Course: Dinner
Cuisine: American
Keyword: chicken breasts recipe, easy chicken dinner idea