Garlic Butter Herb Chicken Breast

Garlic Butter Herb Chicken Breast delivers tender, pan‑seared medallions coated in a fragrant garlic‑butter sauce and bright parsley. The quick sear locks in moisture while the herb‑infused butter adds depth, making it a perfect weeknight dinner that looks as good as it tastes.

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Ingredients

Chicken & Seasoning

• 1 lb boneless chicken breast, sliced into ½‑inch medallions
• ½ tsp sea salt
• ¼ tsp cracked black pepper

Garlic Butter Herb Sauce

• 3 tbsp unsalted butter, cubed and chilled
• 3 cloves garlic, peeled and finely minced
• 2 tbsp fresh parsley, finely chopped

Step-by-Step Instructions

1. Pat the chicken medallions dry with paper towels; season both sides with sea salt and cracked black pepper.
2. Heat a large skillet over medium‑high heat, add 1 tbsp butter and let it melt, swirling to coat the pan.
3. Place the chicken in a single layer; sear 3‑4 minutes per side until golden brown and internal temperature reaches 160°F.
4. Remove chicken to a plate, cover loosely with foil, and keep warm.
5. Reduce heat to medium, add remaining 2 tbsp butter to the skillet; once it foams, stir in minced garlic and cook 30 seconds until fragrant.
6. Add chopped parsley, stir quickly, then return the chicken to the pan, spooning the sauce over each piece for 1 minute.
7. Transfer chicken to serving plates, drizzle any remaining pan sauce, and serve immediately.

Tips for Success

• Dry the chicken thoroughly; excess moisture prevents a proper sear.
• Use a heavy skillet (cast iron or stainless) for even heat distribution.
• Do not overcrowd the pan; cook in batches if needed to keep the temperature steady.
• Add the garlic after the butter melts to avoid burning the cloves.
• Finish with parsley off the heat to retain its bright color and flavor.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or water to loosen the sauce. The chicken also freezes well; thaw overnight in the fridge and reheat as above.

Notes

Dry chicken ensures a golden crust; finish with parsley off heat for vibrant flavor.

FAQs