Skillet Chicken with Garlic Herb Butter Sauce

Name: Skillet Chicken with Garlic Herb Butter Sauce
Prep time: 8 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 (6 oz) boneless, skinless chicken breasts; 1 1/2 Tbsp minced garlic (4 cloves); 1 Tbsp olive oil; Salt and freshly ground black pepper; 1/3 cup low-sodium chicken stock or dry white wine; 4 Tbsp unsalted butter; 2 tsp chopped fresh sage*; 1 tsp chopped freshy thyme; 1 tsp chopped fresh rosemary

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4.9

249 reviews

Excellent

Prep Time
8 mins
Cook Time
8 mins
Total Time
25 mins
Servings
4 servings
Course
Main Course
Cuisine
American

Skillet Chicken with Garlic Herb Butter Sauce

Iris Warren

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Super quick and easy skillet seared chicken topped with a delicious garlic and herb pan sauce that's sure to please! A perfect chicken recipe for busy weeknights.

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Ingredients

Servings

4 (6 oz) boneless, skinless chicken breasts
1 1/2 Tbsp minced garlic (4 cloves)
1 Tbsp olive oil
Salt and freshly ground black pepper
1/3 cup low-sodium chicken stock or dry white wine
4 Tbsp unsalted butter, divided
2 tsp chopped fresh sage*
1 tsp chopped freshy thyme
1 tsp chopped fresh rosemary

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Instructions

Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
Heat oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper then add to skillet.
Cook chicken about 5 - 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.
Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted.
Return chicken to pan and spoon sauce over top. Serve warm.
*Look for the poultry herb blend pack in the produce section, so you don't have to purchase all three separately. Feel free to swap out the herbs for others you like.
Recipe source: Cooking Classy