Skillet Chicken with Garlic Herb Butter Sauce

08.14.2017

The perfect chicken recipe! This super quick and easy seared skillet chicken topped with a delicious garlic and herb pan sauce that’s sure to be a hit! It’s a flavorful protein rich dish, and just what you need for busy weekdays.

Skillet Chicken with Garlic Herb Butter Sauce on a plate with veggies

You’ll Love This Pan Seared Chicken Recipe!

Who says you need bone-in, skin-on chicken to get lots of flavor?? What you really need is a good sear on your chicken, lots of those delicious browned bits at the bottom of the pan…

And some butter. Everything is better with butter.

Then fresh herbs add a final layer of flavor.

Trust me this is a chicken recipe you don’t want to miss out on! You get perfectly tender, moist chicken breasts and a sauce people will want to it by the spoonful!

Plus it can easily be ready in under 25 minutes so there’s just no reason not to try this!

Watch the Video!

Skillet Chicken with Garlic Herb Butter Sauce in a skillet pan with a spoon

Ingredients You’ll Need for This Recipe

  • Chicken breasts
  • Fresh garlic
  • Olive oil
  • Salt and pepper
  • Low-sodium chicken stock or dry white wine
  • Unsalted butter
  • Fresh sage, thyme and rosemary

Scroll below for full printable recipe.

How to Make Chicken with Pan Sauce

  • Heat a skillet. Pound thicker parts of chicken to even their thickness.
  • Dab chicken dry. Season both sides of chicken with salt and pepper.
  • Add oil to skillet, then add chicken.
  • Cook chicken through (turning once). Transfer to a plate.
  • Melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until golden brown.
  • Pour in chicken broth and scrape up browned bits.
  • Add remaining butter to to skillet along with remaining herbs.
  • Return chicken to pan and spoon sauce over top.

A butter sauce getting poured of Skillet Chicken with a spoon

Tips for Pan Seared Chicken

  • Pound the thicker parts of the chicken breasts with a meat mallet to even out their thickness, this way it cooks evenly.
  • Dab the chicken dry. The drier exterior will encourage browning.
  • Cook in oil so the chicken doesn’t stick. Don’t use too much or it will just splatter all over the place. You can also use a splatter screen to reduce splatter further.
  • Don’t move chicken around as it cooks. You’ll get better browning if you let it sit still and only move once when flipping.
  • Take the temp! It should register from 160 – 165 degrees on an instant read thermometer, go over that and it starts to dry.
  • Use up those browned bits stuck to the pan for a pan sauce! That’s right that golden brown stuff stuck on the pan afterward creates an incredibly flavorful sauce.

A close up of Skillet Chicken with Garlic Herb Butter Sauce in a pan with herbs and a spoon at the side

Can I Use Other Herbs?

And like I mentioned in the recipe, feel free to swap out the herbs I listed for others you like or what you have on hand like oregano, marjoram, parsley, basil.

Just note that some you’ll want to be more heavy handed with like the parsley as it has a lighter flavor.

Skillet Chicken with Garlic Herb Butter Sauce on a plate with roast vegetables

What Should I Serve with This Chicken?

Skillet Chicken cut into slices with a fork picking up a piece

More Chicken Recipes You’ll Love

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Print

Skillet Chicken with Garlic Herb Butter Sauce

4.79 from 46 votes
Super quick and easy skillet seared chicken topped with a delicious garlic and herb pan sauce that's sure to please! A perfect chicken recipe for busy weeknights.
Servings: 4 servings
Prep Time 8 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 4 (6 oz) boneless, skinless chicken breasts
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 1 Tbsp olive oil
  • Salt and freshly ground black pepper
  • 1/3 cup low-sodium chicken stock or dry white wine
  • 4 Tbsp unsalted butter, divided
  • 2 tsp chopped fresh sage*
  • 1 tsp chopped freshy thyme
  • 1 tsp chopped fresh rosemary

Instructions

  1. Heat a large 12-inch skillet over medium-high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness. 

  2. Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken. 

  3. Cook chicken about 5 - 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
  4. Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds. 

  5. Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted. 

  6. Return chicken to pan and spoon sauce over top. Serve warm.

  7. *Look for the poultry herb blend pack in the produce section, so you don't have to purchase all three separately. Feel free to swap out the herbs for others you like. 

  8. Recipe source: Cooking Classy

Nutrition Facts
Skillet Chicken with Garlic Herb Butter Sauce
Amount Per Serving
Calories 335 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 8g50%
Cholesterol 139mg46%
Sodium 205mg9%
Potassium 658mg19%
Carbohydrates 1g0%
Protein 36g72%
Vitamin A 425IU9%
Vitamin C 3.3mg4%
Calcium 23mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: chicken recipes
Calories: 335 kcal
Author: Jaclyn

111 comments

  • Maria Carlos: This just didn’t taste good. It was dry. August 14, 2019 at 5:01pm Reply

    • Jaclyn: If it was dry the chicken was overcooked anything past 165 degrees and chicken breasts start to dry out August 14, 2019 at 9:28pm Reply

  • Carol Honderich: My husband doesn’t care for chicken breast because it is always too dry, but he couldn’t stop commenting on how good and moist this was. It was delicious. I used my on seasonings (Amish Happy Salt is a local favorite), but I followed the cooking instructions carefully and it came out beautifully! July 27, 2019 at 1:17pm Reply

  • Kaelyn: Delicious! I didn’t have stock so I used the wine option and added a little splash of lemon. And I only did 1/2 tbs of garlic since I’m not a heavy garlic fan. I made this for my grandmother and my 4 year old and everyone loved it. Served with salad and rolls. I’d do some potatoes next time as a treat to catch more sauce though! July 17, 2019 at 9:35pm Reply

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