Description
A fast, saucy pan dinner that turns everyday chicken into something restaurant-worthy with a garlicky, buttery sauce and minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts (or thighs)
- 4 tablespoons unsalted butter, divided
- 4 cloves garlic, minced
- 1 cup low-sodium chicken broth
- Salt and freshly ground black pepper, to taste
- Optional: a squeeze of lemon and chopped parsley for freshness
Instructions
- Pat the chicken dry and season both sides generously with salt and pepper.
- Heat a large skillet over medium heat and add 2 tablespoons of butter.
- Place the chicken in the skillet and cook undisturbed until a deep golden crust forms, about 6–7 minutes per side.
- Transfer the cooked chicken to a plate and tent loosely with foil to rest.
- Return the skillet to medium heat and add the minced garlic. Sauté briefly for about 20–30 seconds.
- Pour in the chicken broth and scrape up the browned bits from the pan. Bring to a gentle simmer for about 2–3 minutes.
- Return the chicken to the skillet and let everything simmer together for 5–10 minutes.
- Stir in the remaining 2 tablespoons of butter until melted and the sauce is glossy. Taste and adjust seasoning, if needed.
Notes
For a richer sauce, consider adding ½ cup of heavy cream after deglazing.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American