Garlic Butter Pan Fried Chicken Breasts Recipe
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
Ingredients
- 4 boneless, skinless, chicken breasts
- salt and fresh ground black 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 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.
Nutrition
Calories: 296kcal | Carbohydrates: 2g | Protein: 25g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 110mg | Sodium: 263mg | Potassium: 449mg | Fiber: 1g | Sugar: 1g | Vitamin A: 618IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 1mg
