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.
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.
Want to see how easy this skillet chicken recipe is? Watch the video!
Then we’ll load in the garlic for more added flavor and sprinkle in some fresh herbs for a final layer of flavor. Trust me this is a chicken recipe you don’t want to miss out on!
And it can easily be ready in under 25 minutes so there’s just no reason not to try this!
I used roasted vegetables here (which I tossed with olive oil) but next time to cut back on the fat since there’s already plenty in the chicken I’m going to go with steamed veggies, and share the sauce between the chicken and veggies (even though there’s not much it can go pretty far).
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. Note that some you’ll want to be more heavy handed with). Then get ready to enter garlic butter heaven!
This is how you do chicken dinners! So easy yet packed with so much flavor.
Skillet Chicken with Garlic Herb Butter Sauce
- 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
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.
Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.
Cook chicken about 5 - 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
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.
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.
Return chicken to pan and spoon sauce over top. Serve warm.
*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.
Recipe source: Cooking Classy