Skillet Chicken with Garlic Herb Butter Sauce


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.

Skillet Chicken with Garlic Herb Butter Sauce

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!

Skillet Chicken with Garlic Herb Butter Sauce

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!

Skillet Chicken with Garlic Herb Butter Sauce

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).Skillet Chicken with Garlic Herb Butter Sauce

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!

Skillet Chicken with Garlic Herb Butter Sauce

This is how you do chicken dinners! So easy yet packed with so much flavor.

Skillet Chicken with Garlic Herb Butter Sauce


Skillet Chicken with Garlic Herb Butter Sauce

4.79 from 14 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.
Prep Time: 8 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4


  • 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


  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


  • Valerie Carnett: I’m excited to try this, looks fantastic. I also love using shallots so I will probably toss some in. Can you tell me where you got your serving dish/tray that the chicken is on. Love it :) August 15, 2017 at 4:19am Reply

  • Deborah @ The Harvest Kitchen: This chicken (and that sauce!) looks incredible!! I can’t wait to make it!! August 15, 2017 at 7:30am Reply

    • Jaclyn: I hope you love it Deborah! August 15, 2017 at 10:31am Reply

  • Jessica: Do you think I could make this using dried herbs? I know it may not be as pretty as yours that way, but I have everything on hand except for fresh herbs! August 15, 2017 at 10:50am Reply

    • Jaclyn: Yes fresh herbs could be substituted for the fresh. I’d probably just go with 1/2 tsp of each of them. August 15, 2017 at 4:00pm Reply

  • Martijn: This looks amazing and easy to cook on a week day. Surely going to try it! August 20, 2017 at 11:36am Reply

  • Gloria Gonzalez: Yummy food August 26, 2017 at 5:28pm Reply

  • Veronica: Do you roast your potatoes in the oven ? They also look delicious ! August 27, 2017 at 12:55pm Reply

    • Jaclyn: Yes these I roasted in the oven. Just with some olive oil and salt 400 about 30 minutes, tossing once halfway through. I love roasted veggies :). August 28, 2017 at 10:55am Reply

  • AW: Really good recipe love it September 5, 2017 at 7:25pm Reply

  • Kristie: This recipe was amazing- and a big hit with my family. Thanks for sharing!!! September 5, 2017 at 8:14pm Reply

    • Jaclyn: So happy to hear your family liked it Kristie! Thanks for your review! September 5, 2017 at 9:10pm Reply

  • Andrya: Just made this tonight and everyone loved it! So delicious! September 11, 2017 at 7:18pm Reply

    • Jaclyn: So glad to hear it Andrya! September 18, 2017 at 12:42pm Reply

  • Portia: This was amazing-definitely making it again. My family loved it. Thank you so much. September 13, 2017 at 5:23am Reply

  • SALMA: LOOKS AMAIZING September 22, 2017 at 2:36am Reply

  • Sara: Super Yummy – everyone loved it at my house! Thank you! October 3, 2017 at 6:55pm Reply

    • Jaclyn: So glad to hear it Sara! October 4, 2017 at 11:13am Reply

  • Danielle: Delicious! My family loved it! It was very easy to make too. Thank you for sharing. I made it with edamame and cauliflower. Next time I’ll make more sauce. Great recipe! November 6, 2017 at 4:33pm Reply

    • Jaclyn: Thanks Danielle! Glad you loved it! November 8, 2017 at 11:22am Reply

  • Kelly cordi: Send recipes November 10, 2017 at 7:07am Reply

  • Linda Askin: Made this dinner last night and my husband loved it! Even roasted the potatoes!! December 1, 2017 at 6:46pm Reply

  • lindsey: the best recipe i’ve ever made!! thank you so much for sharing! December 3, 2017 at 7:48pm Reply

    • Jaclyn: My favorite kind of review, thanks!! I’m so glad you liked this Chicken recipe Lindsey! December 3, 2017 at 11:23pm Reply

  • Kaycee: Would I be able to use a cast iron pan for this recipe? December 5, 2017 at 1:20pm Reply

  • Rojas: This was a great, easy recipe.
    Different from my normal go-to, quick chicken dish.
    I had a bag of frozen wings from Costco so I used those and I didn’t have any thyme, but everything else was pretty much the same.
    Thanks December 11, 2017 at 7:06pm Reply

    • Jaclyn: You’re welcome. Thanks for commenting! December 12, 2017 at 12:10pm Reply

  • Jerry Pags.: Awesome dish!! I love doing everything in my cast iron skillet now. My wife loves that I only use 1 pan now less December 24, 2017 at 8:01pm Reply

  • Kebrina: Jaclyn,
    I want to commend you on following your passions in life! This meal made my fiancé fall in love with me all over again!!! Thank you for bringing love to families through food one of the most important things in our world. I’m now a fan of yours and I’m looking forward to trying many of your other recepies.”Cooking Classy” you couldn’t have came up with a better name for your website. God Bless you and your family. Thanks again! December 29, 2017 at 7:40pm Reply

    • Jaclyn: Aw you’re so sweet Kebrina! I’m so glad this dish was enjoyed and wish you and your fiancé the best! January 8, 2018 at 12:22pm Reply

  • Kim Grein: It definitely takes some prep time. However, my 6 and 11 year old kids LOVED it. Which is surprising, every time I take the extra effort to make something nice, let do not eat it! A WIN WIN tonight.
    Thank you December 29, 2017 at 8:34pm Reply

  • Susan Courtney: PLEASE! Are ALL your friends and you giving reviews? I haven’t made the recipe, however, MOST ALWAYS IN REVIEWS , someone gives some additional, beneficial idea’s to made it a more personal dish. The recipe looks delicious BUT ABSOLUTELY NO MENTION OF THE POTATOES AND GREEN BEAN RECIPES!!!!!! WHY IS THAT???? January 3, 2018 at 1:59pm Reply

  • Thomas Anastasio: My fiance and I tried this recipe last night and it blew us away! We’re definitely going to make it again soon. January 4, 2018 at 7:38am Reply

    • Jaclyn: So glad you both enjoyed it Thomas! January 4, 2018 at 1:16pm Reply

  • CG: Ridiculous awesomeness onmy plate!!! How did you come up with this?!?? It’s so simple and easy and why haven’t I thought of it haha I L-O-V-E this! I had it with asparagus and mashed potatoes. The combo is delicious! The only issue I had was I didn’t have any skinless boneless chicken. I only had skin on and bone in thighs. But I prefer dark meat so I always do thighs. I took the skin off. Used dried ingredients (except for the garlic- oh I used 5 cloves too ;) because I forgot to restock my fresh at the grocery store yesterday. But it had to cook longer because of the bone in. So because of that, my sauce was somewhat burned. But I got some of it with the yummy seasoning too. THANK YOU!!! I’ll be making this again, probably next week! January 5, 2018 at 6:28pm Reply

    • Jaclyn: So glad you enjoyed! January 8, 2018 at 11:39am Reply

  • Jen K: I plan to make this tonight so I have a quick question. This recipe calls for chicken stock or dry white wine, which is it better with? Either one better than the other or is it pretty much a toss up? Can you tell me which each of them “does” for the recipe and maybe I can decide based on that? Can’t wait to try it!! January 9, 2018 at 1:36pm Reply

    • Jaclyn: Either/or is great here and it’s such a small amount that it won’t be a big difference either way so if you have some white wine open go with that if not go with chicken broth. White wine adds a very light acidic taste while the chicken broth adds a more umami/poultry flavor. I didn’t have any white wine on hand so I went with chicken broth. Hope you enjoy! January 9, 2018 at 5:55pm Reply

  • Diana: Quick and easy as advertised. Good flavor. Not something I would want to eat weekly but a good change of pace when it’s too cold or wet to fire up the green egg. January 9, 2018 at 5:48pm Reply

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