Pan Seared Garlic Butter Chicken

5 from 1 vote

This pan seared chicken with garlic sauce is made in one skillet for a fast weeknight meal.

Course dinner

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 449kcal

Author Mihaela

Get Recipe Ingredients

Lay the chicken breast on a clean cutting board and cut 4 parallel lines but don't go all the way through. Next, cut a second set of perpendicular lines. Scoring will help the chicken cook evenly.
On a shallow plate, mix the flour with salt and pepper.
Dredge the chicken breasts into the flour, ensuring they're covered on both sides.
Heat the oil and 1 tablespoon of butter in a non-stick pan over medium heat.
Add the chicken breast and cook for 6-8 minutes per side, or until cooked through and no longer pink on the inside. Set aside and cover to keep warm.
In the same preheated pan, sauté the garlic for 30 seconds.
Add the wine and use a wooden spoon to scrape off any brown bits stuck on the bottom of the pan.
Add the remaining 3 tablespoons of butter to the pan, stirring continuously as it melts, to get a smooth sauce.
Stir in the parsley and chili flakes, and return the chicken to the pan, spooning over the garlic butter sauce.

For even cooking, it's important to let the chicken come to room temperature for 20 to 30 minutes.
Scoring the chicken helps it cook evenly and allows the garlic butter sauce to get into the center of the meat.
You can store leftovers in an airtight container for up to 5 days.
You can use leftover cooked chicken or turkey. Simply make the sauce as described, and toss in your cooked protein until warmed through.
If time allows, you can marinate the chicken. Check the FAQs for a good marinade for garlic chicken breast.
To make this easy butter chicken recipe Keto, skip the flour and replace the wine with chicken stock or lemon juice.
You can replace all purpose flour with GF flour, butter with ghee, and parsley with your preferred fresh herbs (basil, oregano, dill).