Garlic Butter Chicken Skillet
Tender cutlets are seasoned generously with a spice mix featuring paprika and thyme, seared to create a beautiful golden crust, and finished with an ultra-quick pan sauce of butter, garlic, and honey.
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon paprika sweet or smoked
- 1/2 teaspoon dried thyme
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1 Tablespoon extra-virgin olive oil
For the Sauce:
- 2 Tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon honey
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried parsley
Instructions
- Slice each chicken breast lengthwise through the middle, so you have four thinner cutlets.2 boneless, skinless chicken breasts
- Combine salt, paprika, thyme, garlic powder, onion powder, and black pepper in a small bowl. Sprinkle this spice mixture evenly over both sides of the chicken.1 teaspoon kosher salt, 1/2 teaspoon paprika, 1/2 teaspoon dried thyme, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon black pepper
- Set a large skillet over medium-high heat. Drizzle in the olive oil. When it starts to shimmer, add the chicken breasts and sear on one side for 2-3 minutes. Flip and saute until each piece is cooked through (165°F on an instant-read thermometer). Transfer chicken to a plate and set aside.1 Tablespoon extra-virgin olive oil
- While the chicken is cooking, place the butter in a small bowl or liquid measuring cup and melt in the microwave. Stir in the garlic, honey, Italian seasoning, and parsley.2 Tablespoons butter, 3 cloves garlic, 1 teaspoon honey, 1 teaspoon Italian seasoning, 1/2 teaspoon dried parsley
- After removing the chicken to a plate, reduce heat to medium-low and pour the butter-garlic mixture into the skillet. Quickly scrape the bottom of the pan to release any browned bits, then return all chicken breasts to the pan together with any juices from the plate.
- Let the pan rest over medium-low heat for a couple of minutes, spooning a bit of sauce over each piece of chicken once or twice. Serve and enjoy!
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Notes
- Chicken Breasts: You can purchase these already thin-sliced to save time, if you like, or purchase regular chicken breasts and butterfly them yourself down the middle, cutting all the way through to make two breasts into four cutlets. For the most tender chicken, you also can lay each cutlet flat on a cutting board, cover with plastic wrap, and pound a few times with the flat side of a meat mallet or a heavy-bottomed skillet.
- Spice Mixture: I recommend using this spice mixture the first time you try this recipe, and make yourself a few notes on whether you found it perfect, want it to be sweeter, smokier, spicier, etc. You can obviously keep it the same or add 1-2 teaspoons brown sugar (sweetier), use smoked paprika or more of it (smokier), or a pinch of cayenne or red pepper flakes (more heat) the next time.
- Make-Ahead: Prepare chicken fully, ideally in a lidded skillet, cover and store in the refrigerator for up to 24 hours. When ready to serve, warm over low heat with the lid still on, frequently spooning a bit of the butter sauce over each chicken breast.
- Storage: Refrigerate leftovers in a tightly-covered lid. They will keep for at least 3-4 days. Reheat as needed in the microwave on 50% power (to reduce odds of drying out) or in a small saucepan.
- Recipe: Adapted from Little Spice Jar.
Nutrition Estimate
Calories: 197 kcal, Carbohydrates: 3 g, Protein: 24 g, Fat: 9 g, Saturated Fat: 3 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Trans Fat: 0.1 g, Cholesterol: 80 mg, Sodium: 736 mg, Potassium: 448 mg, Fiber: 0.5 g, Sugar: 2 g, Vitamin A: 259 IU, Vitamin C: 2 mg, Calcium: 23 mg, Iron: 1 mg