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Like and Follow Me for More Recipes Skillet Chicken – Easy
This skillet chicken earned its name honestly: the first time I served it, three people at the table asked me to text them the recipe before they finished eating. It is a simple pan-seared chicken breast dinner with a glossy garlic butter sauce that tastes like it took all afternoon, but the whole thing is done in about 50 minutes from fridge to plate.
The magic is in the two-stage cooking. A hard sear at 400F (205C) gives the chicken a deep golden crust, then a short finish in the oven brings the center to a safe, juicy 165F (74C). While the chicken rests, you deglaze the pan with broth and lemon and whisk in cold butter for a silky sauce that coats every bite.
Serve it over rice, mashed potatoes, or crusty bread to soak up the sauce. It is weeknight-friendly, uses one pan, and the ingredient list is short enough to keep in your head after the first time you make it.
Why You'll Love This Recipe
About the Ingredients
4 boneless, skinless chicken breasts (about 2 lb / 900g total), pounded to 3/4-inch thickness
Even thickness is what keeps the chicken from drying out at the edges. If you only have chicken thighs, use 6 boneless thighs and add 5 minutes to the oven time.
1 1/2 teaspoons kosher salt
Kosher salt seasons more evenly than fine table salt. If using fine salt, reduce to 1 teaspoon so the chicken does not taste overly salty.
1 teaspoon freshly ground black pepper
Fresh-cracked pepper blooms in the hot pan and tastes far brighter than pre-ground. A pepper mill is the best small upgrade here.
1 teaspoon smoked paprika
Smoked paprika adds a subtle campfire depth and helps the crust brown. Sweet paprika works, but you will lose that smoky note.
3 tablespoons olive oil, divided
Olive oil tolerates the 400F (205C) sear well. Avocado oil is a good swap if you want a higher smoke point.
4 garlic cloves, minced (about 1 tablespoon)
Look for firm, heavy heads with tight papery skins. Jarred minced garlic is fine in a pinch, but use 2 teaspoons since it is stronger.
1 cup (240ml) low-sodium chicken broth
Low-sodium lets you control the seasoning. Vegetable broth or dry white wine (or a 50/50 mix) both make excellent substitutions.
2 tablespoons fresh lemon juice (about 1 lemon)
Roll the lemon on the counter before juicing to get more out of it. Bottled lemon juice is noticeably flatter, so fresh is worth it.
4 tablespoons cold unsalted butter, cut into 4 pieces
Cold butter emulsifies into the sauce and makes it glossy instead of greasy. Salted butter works, but then skip the extra salt at the end.
2 tablespoons chopped fresh parsley
Parsley adds a fresh green finish. Fresh thyme or chives are great swaps if that is what you have on hand.
Tips & Tricks
Do not crowd the pan
Four breasts need a 12-inch skillet; if yours is smaller, sear in two batches so the chicken browns instead of steams.
Dry the chicken well
Pat the breasts completely dry before seasoning, because surface moisture is the number one reason a crust never forms.
Rest before slicing
Give the chicken 5 minutes off the heat so the juices redistribute; slicing immediately dumps them onto the board.
Pro Tips
Step-by-Step Instructions
1. Prep and Season
Pat the chicken breasts completely dry with paper towels, pound to an even 3/4-inch thickness, and season both sides with the salt, pepper, and smoked paprika. Let them sit at room temperature for 10 minutes while the oven heats.
2. Heat the Oven and Skillet
Preheat the oven to 400F (205C) and heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the Chicken
Lay the breasts in the skillet smooth-side down and sear undisturbed for 4 to 5 minutes, until deep golden brown and the chicken releases easily from the pan. Flip and sear 2 minutes more.
4. Finish in the Oven
Transfer the skillet to the oven and roast for 12 to 15 minutes, until the thickest part reads 165F (74C) on an instant-read thermometer and the juices run clear. Move the chicken to a plate and tent loosely with foil.
5. Build the Pan Sauce
Set the skillet over medium heat, add the remaining 1 tablespoon olive oil and the garlic, and cook 30 seconds until fragrant. Pour in the broth and lemon juice, scraping up the browned bits, and simmer 3 to 4 minutes until reduced by about half and bubbling at the edges.
6. Whisk in Butter
Reduce the heat to low and whisk in the cold butter one piece at a time until the sauce is glossy and lightly thickened, about 1 minute. Taste and adjust salt.
7. Slice and Serve
Slice the rested chicken against the grain, return it to the skillet or spoon the sauce over the top, and scatter with parsley. Serve hot with rice, potatoes, or bread for the sauce.
Delicious Variations
Lemon-Herb
Swap the smoked paprika for 1 teaspoon dried oregano and stir 1 teaspoon chopped thyme into the sauce.
Creamy Garlic
After the broth reduces, stir in 1/3 cup (80ml) heavy cream and simmer 2 minutes before adding the butter.
Spicy Honey
Add 1/2 teaspoon red pepper flakes with the garlic and whisk 1 teaspoon honey into the finished sauce.
How to Store Like and Follow Me for More Recipes Skillet Chicken
Refrigerator
Store chicken and sauce together in an airtight container for up to 4 days; keep the sauce spooned over the meat so it stays moist.
Freezer
Freeze the chicken and sauce in a freezer-safe container for up to 2 months; thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently in a covered skillet over medium-low heat with a splash of broth for 5 to 7 minutes, or microwave covered in 30-second bursts until just warm.
Frequently Asked Questions
Q: How do I know when skillet chicken breast is done?
The chicken is done when an instant-read thermometer inserted into the thickest part reads 165F (74C) and the juices run clear. Pull it from the oven at 162F (72C) and let it rest, since carryover heat finishes the job. Avoid cutting into it early, which releases the juices.
Q: Can I make this skillet chicken with chicken thighs instead?
Yes, boneless skinless thighs work well and stay juicy even if slightly overcooked. Sear them the same way, then roast 18 to 22 minutes until they reach 175F (79C) for the best texture.
Q: Why did my pan sauce turn greasy?
The sauce breaks when the butter gets too hot or is added all at once. Lower the heat to low, whisk in cold butter one piece at a time, and never let the sauce boil after the butter goes in.
Q: Can I make this recipe dairy-free?
Yes, replace the butter with 3 tablespoons of olive oil or a dairy-free butter alternative and whisk it in off the heat. The sauce will be slightly thinner but still flavorful.
Q: What should I serve with this garlic butter chicken?
Rice, mashed potatoes, or crusty bread are the best choices because they soak up the pan sauce. A simple green salad or roasted broccoli rounds out the plate nicely.
If this skillet chicken becomes your new weeknight hero, save the recipe, share it with the person who always asks what you are cooking, and come back for more one-pan dinners like this one.
Like and Follow Me for More Recipes Skillet Chicken
Like and Follow Me for More Recipes Skillet Chicken is a juicy one-pan dinner with garlic butter pan sauce that gets dinner on the table in under an hour.
🧂 Ingredients
- 4 boneless, skinless chicken breasts (about 2 lb / 900g total), pounded to 3/4-inch thickness
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil, divided
- 4 garlic cloves, minced (about 1 tablespoon)
- 1 cup (240ml) low-sodium chicken broth
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 4 tablespoons cold unsalted butter, cut into 4 pieces
- 2 tablespoons chopped fresh parsley
📋 Instructions
- 1Prep and Season — Pat the chicken breasts completely dry with paper towels, pound to an even 3/4-inch thickness, and season both sides with the salt, pepper, and smoked paprika. Let them sit at room temperature for 10 minutes while the oven heats.
- 2Heat the Oven and Skillet — Preheat the oven to 400F (205C) and heat 2 tablespoons of olive oil in a 12-inch oven-safe skillet over medium-high heat until it shimmers, about 2 minutes.
- 3Sear the Chicken — Lay the breasts in the skillet smooth-side down and sear undisturbed for 4 to 5 minutes, until deep golden brown and the chicken releases easily from the pan. Flip and sear 2 minutes more.
- 4Finish in the Oven — Transfer the skillet to the oven and roast for 12 to 15 minutes, until the thickest part reads 165F (74C) on an instant-read thermometer and the juices run clear. Move the chicken to a plate and tent loosely with foil.
- 5Build the Pan Sauce — Set the skillet over medium heat, add the remaining 1 tablespoon olive oil and the garlic, and cook 30 seconds until fragrant. Pour in the broth and lemon juice, scraping up the browned bits, and simmer 3 to 4 minutes until reduced by about half and bubbling at the edges.
- 6Whisk in Butter — Reduce the heat to low and whisk in the cold butter one piece at a time until the sauce is glossy and lightly thickened, about 1 minute. Taste and adjust salt.
- 7Slice and Serve — Slice the rested chicken against the grain, return it to the skillet or spoon the sauce over the top, and scatter with parsley. Serve hot with rice, potatoes, or bread for the sauce.