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30-Minute Garlic Butter Chicken Skillet - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts or thighs, patted dry
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (sweet or smoked)
  • 1/2 teaspoon onion powder
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 5–6 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth (or dry white wine)
  • 1–2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • 1 teaspoon Dijon mustard (optional, for extra depth)
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
  • Fresh thyme or rosemary sprigs (optional)

Method
 

  1. Prep the chicken: Cut large chicken breasts in half horizontally to create thinner cutlets. Pat dry. Season both sides with salt, pepper, paprika, and onion powder.
  2. Heat the skillet: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter.
  3. Sear the chicken: When the fat is hot and shimmering, add the chicken in a single layer. Don’t crowd the pan. Cook 4–6 minutes per side, until golden and cooked through (internal temp 165°F/74°C). Transfer to a plate and tent loosely with foil.
  4. Make the garlic base: Reduce heat to medium. Add 1 tablespoon butter to the skillet. Add minced garlic and cook 30–60 seconds, stirring, until fragrant. Don’t let it burn.
  5. Build the sauce: Pour in chicken broth (or wine) and scrape up the browned bits with a wooden spoon. Simmer 2–3 minutes to reduce slightly. Stir in lemon juice, Dijon, and red pepper flakes if using.
  6. Finish with butter and herbs: Swirl in the final 1 tablespoon butter until glossy. Add parsley and a few thyme leaves if you like. Taste and adjust with more salt, pepper, or lemon.
  7. Return the chicken: Add the chicken and any juices back to the skillet. Spoon sauce over the top and simmer 1–2 minutes to warm through.
  8. Serve: Garnish with extra herbs and lemon wedges. Serve over rice, pasta, mashed potatoes, or roasted vegetables.