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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  • Christie Saba

    I made this last night for something quick and different. It was absolutely amazing! I didn’t have fresh herbs so I substituted 1/4 tsp of each instead. I’ll be saving this recipe to make again!

  • Bev

    Looking for a chicken breast recipe that was both flavorful and moist. This one was perfect!

  • Amy

    Couldn’t try it because after heating the skillet over medium high heat, the oil immediately scorched into a poof of smoke and burned the stainless steel. I knew I should have went with my gut and used a high temp oil. Maybe I’ll try again another time, but opted for delivery instead lol.

    • Jaclyn

      Jaclyn Bell

      Sorry to hear this! Sounds like the skillet got quite hot before beginning. Also I suggest being sure to use regular refined olive oil not extra virgin olive oil.


    This dish made my night, it tasted like chicken marsala. I cut the ck breast in half using an electric knife(the breast in the US are double the size that they should be) By doing this i was able to cook the chicken through in pan in the time that the recipe stated. After cutting the ck, i seasoned both sides with salt, pepper and italian seasoning. I used 2/3 cooking sherry and 1/3 ck broth, combined in a 1/3cup measure to de glaze and added sliced mushrooms into the sauce before finishing it off with the remaining butter.

  • Shannon Hyslop

    Delicious and very easy. Used herbs from my garden and took some aggression out olby pounding the 🐔. I put all the herbs in it the same time by accident due to screaming children, two dogs under foot, and hubs in the way But everything turned out great. Easy clean up too.

  • Rebecca

    This is delicious! I brined the chicken breasts first for 30 minutes with 4 cups water and 1/4 cup salt. This made the chicken breasts even more tender.
    I grow herbs so l used fresh parsley, sage and thyme. Used more fresh herbs than the recipe called for and more minced garlic. I used white wine.
    All my family Loved this recipe!! Definately will be making again soon. Thanks!

  • Kevin

    I served these amazing chicken breasts with roasted gem potatos and sautéed green beans and mushrooms. A complete meal, with no leftovers.