The Ultimate Classic Garlic Butter Chicken Dinner Recipe

Place the chicken breasts between two pieces of plastic wrap or in a zip-top bag. Using a meat mallet or rolling pin, gently pound them to an even thickness of about 1/2 to 3/4 inch. This is my secret to ensuring they cook quickly and evenly without drying out. Pat the chicken dry with paper towels and season both sides generously with salt and pepper.

Place your skillet over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Once the butter is melted and foamy, carefully place the seasoned chicken breasts in the pan. Cook for 4-6 minutes per side, until beautifully golden brown and cooked through. Don't overcrowd the pan; cook in batches if needed. Transfer the cooked chicken to a plate and set aside.

Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for just 30-60 seconds, stirring constantly, until it's fragrant. Be careful not to let it burn, or it will become bitter!

If using, pour in the white wine to deglaze the pan, scraping up all those delicious browned bits from the bottom with a wooden spoon. Let it bubble and reduce by about half. Pour in the chicken broth and fresh lemon juice, bringing the sauce to a gentle simmer.

Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken. Let it simmer gently for 2-3 minutes, allowing the chicken to soak up all that incredible flavor.

Turn off the heat. Sprinkle generously with fresh parsley and serve immediately. I highly recommend spooning extra garlic butter sauce from the pan over each piece of chicken right before serving.