Pan-Seared Chicken with Garlic and Butter
Golden chicken breasts cooked with garlic and butter for a rich, savory sauce that pairs perfectly with rice or steamed greens. This american-inspired chicken ready in about 25 minutes pairs (6 oz each) chicken breasts, olive oil, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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
- 4 (6 oz each) chicken breasts
- 2 tbsp olive oil
- 4 cloves, minced garlic
- 2 tbsp unsalted butter
- 1 tbsp lemon juice
- 1 tsp, chopped fresh thyme
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Step 1: Pat 4 chicken breasts dry with paper towels and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
- Step 3: Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F).
- Step 4: Remove chicken from skillet and set aside on a plate.
- Step 5: Add 4 minced garlic cloves to the skillet and cook for 30 seconds until fragrant, stirring constantly.
- Step 6: Stir in 2 tbsp unsalted butter and 1 tbsp lemon juice, cooking until butter melts and mixture bubbles.
- Step 7: Return chicken to the skillet, coating with sauce, and sprinkle with 1 tsp chopped fresh thyme. Cook for 1 minute more to reheat and absorb flavors.
Frequently asked questions
How long does Pan-Seared Chicken with Garlic and Butter take to make?
Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Chicken with Garlic and Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Chicken with Garlic and Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Chicken with Garlic and Butter for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Chicken with Garlic and Butter?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
The garlic butter sauce was amazing. Made it for guests and they asked for the recipe.
- ★★★★★
My husband and I devoured this! So simple and delicious.
- ★★★★☆
Great recipe, but I wish the garlic was a bit more caramelized.
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