Follow these steps to cook flavorful chicken breasts that stay moist using a simple garlic butter pan sauce.
Author:Ahazzam
Prep Time:10 min
Cook Time:20 min
Total Time:30 min
Yield:4 servings
Category:Main Course
Method:Pan Frying
Cuisine:American
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/2 cup chicken broth
2 tablespoons fresh lemon juice
1 tablespoon fresh parsley, chopped
Instructions
Pat the chicken breasts completely dry with paper towels. Season both sides evenly with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Carefully place the chicken breasts in the hot skillet. Sear for 5 to 7 minutes without moving them until a deep golden-brown crust forms.
Flip the chicken breasts. Reduce the heat to medium-low.
Add the butter to the skillet. As the butter melts, tilt the pan and use a spoon to baste the melting garlic butter over the chicken for about 2 minutes.
Add the minced garlic to the pan and cook for 30 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and lemon juice. Bring the liquid to a simmer, scraping up any browned bits from the bottom of the pan.
Continue to simmer, basting the chicken occasionally, until the internal temperature reaches 165 degrees Fahrenheit (about 5 to 8 more minutes, depending on thickness).
Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes before slicing.
Pour the remaining pan sauce over the rested chicken and garnish with fresh parsley.
Notes
For extra juiciness, you can lightly pound the thickest part of the chicken breast to an even thickness before seasoning.
Do not overcrowd the pan; cook the chicken in batches if necessary to maintain high heat for a good sear.
Use fresh garlic for the best flavor in the sauce.