Skillet Chicken with Garlic Herb Butter Sauce
User Reviews
4.9
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Prep Time
8 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American
Skillet Chicken with Garlic Herb Butter Sauce
Description
Skillet Chicken with Garlic Herb Butter Sauce begins with pounding chicken breasts for even cooking. They are seasoned and seared in olive oil until golden and fully cooked. After transferring the chicken to rest, garlic and fresh sage are sautéed briefly in the same pan to capture flavor. Chicken stock is added to deglaze and dissolve browned bits, then diced butter is incorporated along with fresh thyme and rosemary, resulting in a creamy, fragrant sauce. Returning the chicken to the pan allows it to absorb the sauce's flavors before serving.
The dish showcases a harmony of textures: a slightly crisp exterior on the chicken with a moist interior, paired with a buttery, herbal sauce. It is suitable as a main course and pairs well with a variety of sides such as rice, vegetables, or potatoes. The use of fresh herbs and garlic provides an aromatic quality that complements the mild chicken.
No specific storage or reheating instructions are provided, but the simple composition suggests it is best enjoyed fresh to maintain sauce consistency and chicken tenderness.
Ingredients
- 4 (6 oz) chicken breast boneless, skinless
- 1 1/2 Tbsp garlic minced, 4 cloves
- 1 Tbsp olive oil
- salt freshly ground
- black pepper freshly ground
- 1/3 cup chicken stock low-sodium, or dry white wine
- 4 Tbsp unsalted butter divided
- 2 tsp sage chopped, fresh
- 1 tsp thyme chopped, fresh
- 1 tsp rosemary chopped, fresh
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
User Reviews
Overall Rating
4.9
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