How do I know when the chicken is done?

The easiest way to tell is with an instant-read meat thermometer. Insert it into the thickest part of the chicken. It’s done when it reaches 165°F.

Do I need to pound the chicken breast?

No, but it definitely helps the chicken cook evenly and quickly. It also prevents the thinner parts from drying out while you wait for the thicker parts to cook through.

Can I use frozen chicken breasts?

Of course! Just thaw them completely before cooking. Pat the chicken dry with paper towels before seasoning so you can get a nice golden sear.

How do I reheat garlic butter chicken without drying it out?

The microwave always works in a pinch, but the best way is to reheat the chicken gently in a covered skillet over low heat with the sauce. You can add a splash of chicken broth if needed to loosen the sauce and keep the chicken moist.

Garlic Butter Chicken

Name: Garlic Butter Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5
Cuisine: American
Ingredients: 1 ½ pounds boneless skinless chicken breasts (3-4 breasts); ¾ teaspoon fine sea salt; ½ teaspoon dried thyme; ½ teaspoon dried oregano; ¼ teaspoon black pepper; 1 tablespoon olive oil; 3 tablespoons butter, divided; 3 garlic cloves, minced; ½ cup chicken broth; Chopped fresh parsley, for garnish

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Recipe

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Garlic Butter Chicken

This delicious garlic butter chicken is made with juicy pan-seared chicken and simmered in a simple garlic herb butter sauce. It’s a one-pan meal that cooks up in under 20 minutes. Perfect for busy weeknights when you want something quick and easy!

Prep: 5Cook: 15Total: 20 minutes

Servings: 5 1x

Ingredients

1 ½ pounds boneless skinless chicken breasts (3–4 breasts)
¾ teaspoon fine sea salt
½ teaspoon dried thyme
½ teaspoon dried oregano
¼ teaspoon black pepper
1 tablespoon olive oil
3 tablespoons butter, divided
3 garlic cloves, minced
½ cup chicken broth
Chopped fresh parsley, for garnish

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Instructions

Pound the chicken: Place the chicken breasts in a zip-top bag or between two sheets of parchment paper. Using a meat mallet or rolling pin, gently pound them to an even ½-inch thickness.
Season: In a small bowl, combine the sea salt, thyme, oregano, and black pepper. Season both sides of the chicken evenly.
Cook the chicken: Heat the olive oil and 1 tablespoon butter in a large skillet over medium heat. Once the butter is melted and the pan is hot, add the chicken. Cook for 4–6 minutes per side, flipping once, until golden brown and cooked through. Do not disturb the chicken while it sears. Transfer to a clean plate and loosely cover with foil to keep warm.
Make the sauce: Reduce the heat to medium-low. Add the garlic and cook for 30 seconds, stirring constantly until fragrant. Be careful not to let the garlic burn. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Add the remaining 2 tablespoons butter and whisk until melted and combined. Simmer gently for 1 minute.
Finish and serve: Return the chicken to the skillet. Spoon the garlic butter sauce over the chicken. Garnish with fresh parsley and serve immediately.

Notes

Let the chicken cook undisturbed until it’s ready to flip. This helps create a beautiful golden brown crust and allows it to release easily from the pan.
This dish is especially delicious served with something that can soak up the garlic butter sauce, like mashed potatoes, rice, pasta, or roasted vegetables.
Use a large skillet or cook the chicken in batches if needed. Overcrowding will cause the chicken to steam instead of sear.
Not sure if the chicken is cooked through? An instant-read thermometer is the easiest way to keep it juicy and avoid overcooking. The chicken is done when the thickest part reaches 165°F.

Recipe By: Noelle Tarr, NTP, CPT

Find it online: https://coconutsandkettlebells.com/garlic-butter-chicken/