Pan-Seared Chicken with White Pepper and Garlic Butter
A simple pan-seared chicken breast glazed in a fragrant garlic butter sauce accentuated by white pepper for a subtle heat. This american-inspired chicken ready in about 17 minutes pairs unsalted butter, minced garlic cloves, white pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 "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
- 2 pieces (6 oz each) boneless skinless chicken breasts
- 3 tbsp unsalted butter
- 4 cloves, minced garlic cloves
- 1/2 tsp white pepper
- 1 tsp salt
- 2 tbsp olive oil
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat dry 2 boneless skinless chicken breasts (6 oz each) and season both sides evenly with 1 tsp salt and 1/2 tsp white pepper.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, then add chicken breasts and sear for 6 minutes without moving, until the underside is golden brown.
- Step 3: Flip the chicken breasts and reduce heat to medium, adding 3 tbsp unsalted butter and 4 minced garlic cloves to the pan; spoon the melted butter and garlic over the chicken repeatedly for 5 minutes until the chicken is cooked through and the garlic is fragrant but not burnt.
- Step 4: Remove chicken onto a plate, spoon the garlic butter sauce over, then sprinkle 2 tbsp chopped fresh parsley for a fresh finish.
Frequently asked questions
How long does Pan-Seared Chicken with White Pepper and Garlic Butter take to make?
Total time is about 17 minutes (5 min prep + 12 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 White Pepper and Garlic 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 unsalted butter from drying out.
Can I substitute ingredients in Pan-Seared Chicken with White Pepper and Garlic 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 White Pepper and Garlic Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 White Pepper and Garlic 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.
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