This is a super quick and easy seared skillet chicken topped with a delicious garlic and herb pan sauce. It’s a flavorful protein-rich dish, and just what you need for busy weekdays. It can be on the table in 25 minutes. The step not to miss is basting the chicken with the butter at the end, it really crisps up the skin and seals in the flavor.
Skillet Chicken with Garlic Herb Butter
Equipment
- Skillet
- Cooking Utencils
Ingredients
- 4 Skin-on Boneless Chicken Breasts 6-8oz each
- 3/4 tsp Kosher Salt
- 1/4 tsp Fresh Ground Black Pepper
- 1 tbsp Extra Virgin Olive Oil
- 4 cloves Garlic smashed
- 3 tbsp Unsalted Butter
- 2 sprigs Fresh Rosemary
- 8 sprigs Fresh Thyme
- Lemon Slices
Instructions
- Season both sides of chicken with salt and pepper.
- In a large skillet, heat the oil over medium heat. Add the garlic, let it flavor the oil, then add chicken, skin side down, and cook until the skin is golden brown and crisp, 5 to 7 minutes.
- Flip and cook the chicken for another 5 to 7 minutes. If the garlic starts to get brown, take it out and save for later.
- Reduce the heat to low, add the butter and lemon slices. Pull the rosemary leaves from their sprigs and sprinkle over the chicken.
- Scatter the thyme sprigs over the chicken, too. Return the garlic to the skillet and, using a spoon, baste the chicken with the melted butter (for about 30 seconds, trust me this step is what makes that skin so crispy and good).
- Serve the chicken with the garlic and herbs and sliced lemons.
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