Grilled Butterflied Chicken with Garlic Herb Butter

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

A juicy grilled chicken breast, butterflied and topped with a fragrant garlic herb butter that melts into every bite. This American chicken recipe, ready in about 22 minutes, pairs boneless skinless chicken breasts, unsalted butter, and garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (about 6 oz each) boneless skinless chicken breasts
• 4 tbsp unsalted butter
• 3 garlic cloves, minced
• 2 tbsp fresh parsley, finely chopped
• 1 tbsp fresh thyme leaves
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

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Instructions

1. Step 1: Preheat your grill or grill pan to medium-high heat (around 400°F). Using a sharp knife, carefully slice each chicken breast horizontally almost through, then open it like a book to butterfly, making the breast about twice as wide and even in thickness.
2. Step 2: In a small bowl, combine 4 tbsp unsalted butter, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, and 1 tbsp fresh thyme leaves. Mix well to make garlic herb butter and set aside.
3. Step 3: Brush both sides of each butterflied chicken breast with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper evenly.
4. Step 4: Grill the chicken breasts for about 5-6 minutes per side, flipping once, until the internal temperature reaches 165°F and the chicken is golden with grill marks.
5. Step 5: Remove the chicken from the grill and immediately spread 2 tbsp of the garlic herb butter evenly over each breast so it melts into the warm meat. Let rest for 5 minutes before serving.