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

4.67 from 3 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

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