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Garlic Butter Chicken Skillet: A Quick Weeknight Meal
Youssef Hb

Garlic Butter Chicken Skillet

This Garlic Butter Chicken Skillet is the perfect solution for busy weeknights, delivering tender, juicy chicken breasts in a rich and aromatic sauce. By slicing the chicken into thin cutlets, we ensure rapid, even cooking that prevents the meat from drying out. Finished with a luscious garlic butter emulsion, this one-pan meal offers restaurant-quality flavors with minimal cleanup, making it a reliable staple for your home kitchen.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: DINNER
Cuisine: Modern American
Calories: 210
Ingredients Method Notes

Ingredients
  

  • 2 boneless, skinless chicken breasts, sliced into 4 thin cutlets
  • 1 tsp kosher salt
  • 1/2 tsp paprika
  • 1/2 tsp dried thyme
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp black pepper
  • 2 tbsp unsalted butter
  • 3 cloves garlic, freshly minced
  • 1 tsp honey
  • 1 tsp Italian seasoning
  • 1/2 tsp dried parsley

Method
 

  1. Slice each chicken breast lengthwise through the center to create four thin cutlets.
  2. Combine the salt, paprika, thyme, garlic powder, onion powder, and black pepper in a small bowl.
  3. Season both sides of the chicken cutlets evenly with the dry spice mixture.
  4. Heat a large skillet over medium-high heat and melt 1 tablespoon of butter.
  5. Add the chicken cutlets to the skillet and sear for 3-4 minutes per side until golden brown and fully cooked through.
  6. Remove the chicken from the skillet and set aside on a plate.
  7. In the same skillet, add the remaining tablespoon of butter and the minced garlic, sautéing until fragrant.
  8. Stir in the honey, Italian seasoning, and dried parsley to the butter sauce.
  9. Return the chicken to the pan and toss or spoon the garlic butter sauce over the cutlets to coat.
  10. Serve immediately while warm.

Notes

Ensure the pan is hot before adding the chicken to get a good sear. If your skillet looks a bit dry, you can add a small splash of chicken broth to deglaze the pan and incorporate the browned bits into the sauce. Store leftovers in an airtight container for up to 3 days.