Kitchen notes · a little help before you start
Garlic Butter Pan Fried Chicken Breasts Recipe
Garlic butter chicken makes a savory plate with browned edges and a fragrant herb sauce around the breasts. There's enough buttery sauce to spoon over each piece before serving. Cut into the warm chicken and enjoy the parsley, thyme and rosemary through the coating.
- Prep
- 5 min
- Cook
- 20 min
- Total
- 30 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Cooking method
- Pan-frying
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Pound chicken evenly
Even the breasts' thickness before seasoning with salt, pepper and the mixed dry spices for the skillet.
2. Leave the first side alone
Cook the chicken undisturbed for its first stage before turning and adding the first butter portion.
3. Scrape the pan with the liquid
Pour wine or broth over the briefly cooked garlic and herbs, scraping up browned bits from the skillet bottom.
Get to know the ingredients
Divided butter
One portion joins the turned chicken, another starts the garlic sauce and the final portion melts in after the liquid.
Minced garlic
Mince garlic for its brief cook in butter before the chopped fresh herbs are added.
Wine or broth choice
Dry white wine or low-sodium chicken broth are listed for the sauce after garlic and herbs cook briefly.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 12 steps completeMake room for Garlic Butter Pan Fried Chicken Breasts Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Warm and spoon over sauce
Return chicken to the finished butter sauce just to heat through, spoon sauce over it and remove from heat to serve.
A little more help as you go
Keep cooked chicken covered
Set the cooked breasts aside under cover while the garlic butter sauce is made in the same skillet.
Use the temperature check
The directions give 165 degrees Fahrenheit internally for the chicken before setting it aside for sauce-making.
A few questions you might have
Does the paprika go into the sauce?
Mix sweet paprika with Italian seasoning and onion powder, then rub that mixture onto the chicken before searing.
When should I lower the skillet heat?
Reduce to medium after removing the cooked chicken, before adding the sauce's butter and minced garlic.
Are herbs added at serving?
Cook parsley, thyme and rosemary briefly with garlic before pouring in wine or broth to make the sauce.
Can I refrigerate leftovers?
Keep cooled chicken in an airtight container in the refrigerator for three to four days.
Does chicken return before the last butter melts?
Melt the remaining butter into the sauce first, then return chicken to warm through briefly before serving.
Any more cooking tips?
Evenly pound your chicken breasts to ensure consistent cooking and tenderness. Ensure your pan is preheated to achieve a desirable golden brown exterior and moist interior. Avoid excessively high heat to prevent burning. Opt for a cast iron skillet to infuse your chicken breasts with extra flavor during pan frying. Be patient and resist the urge to touch or flip the chicken. Allowing it to cook undisturbed will result in beautifully charred and crispy results. For the sauce, you can use white wine or chicken broth. To store your leftovers, allow the chicken to cool to room temperature, then transfer it to an airtight container. The chicken will keep in the fridge for about 3 to 4 days or in the freezer for 2 to 3 months.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: diethood.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
