Easy Skillet Chicken with Garlic Herb Butter Sauce

Published August 14, 2017. Updated December 12, 2023

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The perfect Easy Skillet Chicken recipe! This seared skillet chicken is 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!

Some diets require boneless, skinless chicken breasts, since they are low in fat and high in protein. I’m a big fan of dark meat chicken thighs, of course, but 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!

When to Serve Easy Skillet Chicken with Garlic Herb Butter Sauce

This elegant skillet chicken seems fancy and gourmet, but the ingredients are usually on hand and come together in less than 30 minutes. It’s a fast weeknight dinner that is full of delectable flavors and healthy protein.

I like to make skillet chicken when I need a delicious dinner for a small- to medium-sized group, since it’s perfect for one pan dinners. Unlike many recipes that are meant to serve a larger group, this easy skillet chicken recipe for one can be made quick and easy if you live alone or for you and a partner.

Pair this easy skillet chicken dish with a a handful of veggies or a side salad for a well-balanced weeknight chicken dinner. You’ll never reach for frozen chicken dinners again!

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 Breasts with Pan Sauce

  • 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 over medium-high heat, 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, tarragon, marjoram, parsley, basil.

Just note thatyou’ll want to be more heavy-handed with some herbs (like the parsley) that may have 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

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Skillet Chicken with Garlic Herb Butter Sauce
4.87 from 81 votes

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.
Servings: 4 servings
Prep8 minutes
Cook15 minutes
Ready in: 25 minutes



  • Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness. 
  • Heat oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper then add to skillet. 
  • 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
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.
Nutrition values are estimates only. See full disclaimer here.


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  • Elizabeth

    This was delicious! I needed a fallback recipe when I had an extra pack of chicken thighs, and this was perfect — I had thyme, rosemary and sage in my garden, and whipped this up in no time. The only slight change was that I used some garlic salt when salting and peppering the chicken.

    Thank you so much! You saved dinner!

  • Jonathan

    Thought this recipe was very good. I was looking for a quick protein to go with some fresh vegetables from the garden for supper and I found this. I did use dry herbs because I didn’t have any fresh herbs at the time and when I made the pan sauce I added a little squeeze of fresh lemon juice at the end that really brightened it up. It was delicious. Thank you for the recipe! I will keep this one on hand.

  • Trish

    Delicioso!!! Used dry herbs as I had no fresh ones and it was too hot outside to go out. Easy yet still fancy enough for Sunday, served with a summer cucumber and avocado salad and salad steamed buttered potatoes. The sauce was smooth and flavourful. Can’t wait to chop up the leftover chicken for chicken pitas tomorrow for lunch.

  • Emme

    Super easy, but flavorful chicken recipe. I was a bit skeptical of the recipe because the ingredients all seemed pretty simple, but WOW the flavor in this dish is amazing. I add both chicken broth and wine to get even more flavor packed in there.

  • Danny

    It was quite bland to be honest. Needed a whole lemon to not make it taste so buttery.

  • Mamabear333

    This was amazing! Used dried Italian blend and dried sage. Sooo good! Served with sides of steamed rice and baked broccoli. Read some of the comments, will try adding sour cream next time for a creamier sauce. Might try this recipe with scallops or shrimp next time. Thank you so much for sharing this recipe!

  • Miss Crys

    So yummy and easy! Subbed herbs with dried herbs de Provence and dried thyme, still fantastic!

  • Leslie

    Would like to try this ..
    But I was wondering.. can I do dry herbs ??