Pan-Seared Boneless Chicken Breast with Garlic Butter Sauce

Chef’s Secret: I’m about to confess something I learned while babysitting a restaurant sauté station — the simplest things make the biggest difference. A quick smack with a meat mallet, a hot pan that actually sizzles, and a tiny spoonful of pan juices whisked into butter turns plain chicken into something that makes people ask for the recipe. This pan-seared boneless chicken breast with garlic butter sauce feels like a restaurant trick, but it lives happily in my weeknight rotation. You’ll hear that satisfying sizzle, smell the garlic and lemon brighten the kitchen, and serve juicy chicken that looks fancier than the ten minutes it takes to finish in the pan.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes

Why This Recipe is Awesome

This recipe turns ordinary boneless chicken breasts into juicy, golden-cutlets thanks to a quick pound-and-sear technique and a silky garlic butter sauce. It gives you crunchy edges, tender centers, and a sauce that clings like a warm hug. It’s simple enough for a weeknight but pretty enough for guests — and honestly, it’s so easy even your oven can’t mess it up. Who doesn’t love crispy edges and buttery garlic aroma filling the kitchen?

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 24 oz total, roughly 6 oz each)
• 1 tsp kosher salt (plus more to taste)
• ½ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp smoked paprika (optional, for color and depth)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1 tbsp fresh lemon juice (about half a lemon)

For the Sauce / Garnish:

• 3 tbsp unsalted butter
• 3 garlic cloves, minced (or more if you adore garlic)
• ¼ cup low-sodium chicken broth (or dry white wine)
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• Optional: 1 tbsp heavy cream for a richer sauce

How I Make It

Step 1:

I start by flattening the chicken to an even thickness so it cooks evenly. Place each breast between two sheets of plastic wrap and gently pound with a meat mallet or bottom of a heavy pan to about ¾ inch thick. Season both sides with salt, pepper, garlic powder, and a sprinkle of smoked paprika. You’ll notice the chicken looks more even and handles better in the pan — that’s the little secret for juicy centers.

Step 2:

Heat a large skillet over medium-high heat until it’s hot and shimmering. Add the olive oil, then gently place the chicken in the pan — listen for that proud sizzle. Sear without moving for 4–5 minutes until the underside turns a deep golden-brown. Flip and add 2 tbsp butter; spoon it over the top while the second side cooks for another 4–5 minutes. Don’t overcrowd the pan — give each piece room to crisp.

Step 3:

When the chicken reaches a faint golden crust and registers about 150°F on an instant-read thermometer, remove the breasts to a plate and tent lightly. Pour off any excess oil, leaving the fond (those brown bits) in the pan. Lower the heat to medium and add 3 tbsp butter and the minced garlic. The moment the garlic hits the butter you’ll smell that warm, toasty aroma; cook just until fragrant, about 30 seconds.

Step 4:

Add the chicken broth and 1 tbsp lemon juice, scraping up the fond with a wooden spoon. Let the sauce simmer for 1–2 minutes to reduce slightly, then swirl in the butter so the sauce emulsifies and goes glossy. If you want it creamier, stir in 1 tbsp heavy cream. Return the chicken to the pan for a final minute to finish cooking and soak up flavor. The chicken should reach 165°F in the center.

Step 5:

Transfer the chicken to a cutting board and let it rest for 5 minutes so juices redistribute. Spoon the garlic butter sauce over the breasts, sprinkle with chopped parsley, and finish with an extra squeeze of lemon if you like bright notes. Serve immediately with sides of your choice.

Pro Tips

• Flatten chicken to an even thickness so every bite finishes at the same time — no dry edges or undercooked centers.
• Use an instant-read thermometer: pull chicken at 160°F and tent; it will climb to 165°F while resting.
• If the garlic browns too fast, lower the heat — burnt garlic tastes bitter. Cook until fragrant, not dark.
• For extra color, pat chicken very dry before seasoning. Moisture fights browning.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap boneless chicken breasts for boneless skinless thighs for richer flavor and slightly longer cook time; they stay juicier.
• Use tofu (firm, pressed and patted dry) as a vegetarian swap — sear until golden and finish with the garlic butter sauce (use vegan butter for dairy-free).
• Replace chicken broth with dry white wine for a brighter sauce; or use water + a splash of lemon if needed.
• Dairy-free option: swap butter with a high-smoke-point oil plus 1 tsp coconut oil for richness; or use vegan butter. Note: you’ll lose some of the buttery magic. Use ¾ the amount of oil if substituting butter with oil.

Variations & Tips

• Spicy twist: add ¼ tsp cayenne to the seasoning or finish with chili flakes in the sauce.
• Herb-forward: swap parsley for a tablespoon each of chopped thyme and rosemary for a woodsy note.
• Kid-friendly: keep seasonings simple and skip the wine/broth — just butter and lemon make a familiar favorite.
• One-pan meal: toss sliced mushrooms and halved cherry tomatoes into the pan after searing and simmer with the sauce for a built-in side.
• Creative twist: finish the sauce with 1 tsp whole-grain mustard for tang and texture.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Sear the chicken and store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth and finish the sauce fresh so it stays glossy.

Can I double the recipe?

Sure thing. Use two pans or cook in batches so you don’t overcrowd. Crowding lowers the pan temperature and prevents browning.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil. For the best sauce texture, finish with a small knob of butter if you can.

How do I know it’s done?

Look for golden-brown edges and a firm-but-springy center. An instant-read thermometer should read 165°F in the thickest part. Let it rest 5 minutes — it will stay juicy.

What if I don’t have ingredient X?

Out of lemon? Use 1 tsp white wine vinegar or a splash of apple cider vinegar. No parsley? Swap with chives or basil for a fresh finish.

How I Like to Serve It

I love this chicken over a bed of buttery mashed potatoes so the sauce soaks right in, or beside buttered pasta and a crisp green salad for contrast. For a lighter meal, serve with roasted asparagus and lemon wedges. It works for a relaxed weeknight, a casual date night, or as a simple showstopper at a small dinner party.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to revive the sauce.
• Safe internal temperature for chicken: 165°F. Pull it off the heat a few degrees early and let carryover heat finish the job.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece! I promise the garlic butter sauce will earn you at least three compliments and maybe a second helping.