Garlic Butter Chicken Recipe

Pat the chicken dry with paper towels. Slice large chicken breasts horizontally into thinner cutlets so they cook evenly.

In a small bowl, combine the kosher salt, black pepper, paprika, and garlic powder. Season both sides of the chicken cutlets evenly with the mixture.

Heat a large heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter.

When the butter melts and begins to bubble, add the chicken in a single layer without crowding the pan. Sear for 4 to 5 minutes on the first side until golden brown.

Flip the chicken and cook for another 3 to 5 minutes, or until the internal temperature reaches 165°F and the chicken is cooked through.

Transfer the cooked chicken to a plate and tent loosely with foil to keep warm. If needed, cook the chicken in batches, adding a small splash of oil between batches. Leave the browned bits in the pan for the sauce.

Reduce the heat to medium-low and add the remaining butter to the skillet.

When the butter has melted, add the minced garlic. Cook, stirring constantly, for 30 to 60 seconds, until fragrant and lightly golden but not browned.

Stir in the red pepper flakes (if using) and the Italian seasoning or dried thyme, letting the spices bloom in the hot garlic butter.

Pour in the chicken broth and scrape up any browned bits from the bottom of the pan with a wooden spoon.

Simmer for 2 to 3 minutes, allowing the liquid to reduce slightly and thicken.

Stir in the lemon juice and taste the sauce, adjusting with a pinch of salt or a bit more lemon juice if desired.

If using cream, stir it into the sauce and let it bubble gently for about 1 minute, until the sauce is glossy and lightly thickened.

Return the chicken and any accumulated juices to the skillet, nestling the pieces into the sauce.

Spoon the garlic butter sauce over the chicken and let it simmer gently for 2 to 3 minutes on low heat, just until warmed through.

Sprinkle the chopped fresh parsley over the top and taste the sauce one last time, adjusting seasoning if needed.

Transfer the chicken to plates or a serving platter and spoon plenty of garlic butter sauce over each portion.

Serve immediately with extra lemon wedges on the side, and enjoy while the chicken is hot and the sauce is still glossy.