Description
30-Minute Skillet Garlic Chicken Breasts feature thin, golden-seared chicken cutlets finished in the same pan with fresh garlic, butter, chicken broth, lemon, and parsley. The quick pan sauce captures the browned bits from the chicken for extra savory flavor without using heavy cream.
Ingredients
2 large boneless, skinless chicken breasts, about 1½ pounds total, sliced horizontally into 4 thin cutlets
1 teaspoon paprika
¾ teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper
2 tablespoons all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter, for searing
4 tablespoons unsalted butter, divided, for the sauce
5 garlic cloves, finely minced
½ cup low-sodium chicken broth
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest
2 tablespoons chopped fresh parsley
Pinch of red pepper flakes, optional
Instructions
1. Place each chicken breast flat on a cutting board and carefully slice it horizontally through the center to create four thinner cutlets. If one section is noticeably thicker than the rest, gently pound only that area until the cutlets are approximately ½ inch thick.
2. Pat the chicken thoroughly dry with paper towels. In a small bowl, mix the paprika, kosher salt, garlic powder, onion powder, black pepper, and flour. Sprinkle the mixture over both sides of the chicken and spread it with your fingertips to create a thin, even coating. Shake off any obvious excess.
3. Heat a large 10- to 12-inch skillet over medium-high heat. Add the olive oil and 1 tablespoon butter. Allow the butter to foam and the skillet to become properly hot before adding the chicken.
4. Arrange the chicken in a single layer without overlapping. Cook the first side undisturbed for approximately 3 to 4 minutes, or until it develops a deep golden surface and releases readily from the skillet.
5. Flip the cutlets and cook the second side for another 2 to 4 minutes, depending on thickness. Check the thickest section with an instant-read thermometer. Once the chicken reaches 165°F, transfer it to a clean plate and let it rest while you prepare the pan sauce.
6. Reduce the skillet heat to medium. Add 2 tablespoons of the sauce butter, followed by the minced garlic and optional red pepper flakes. Cook for 30 to 45 seconds, stirring constantly, just until the garlic becomes fragrant. Do not allow it to turn dark brown.
7. Pour in the low-sodium chicken broth. As the broth bubbles, scrape the bottom of the skillet with a wooden spoon or heat-safe spatula to loosen and dissolve the browned chicken and seasoning bits.
8. Simmer the broth for 1 to 2 minutes until it reduces slightly. Lower the heat and add the remaining 2 tablespoons butter. Stir or swirl the skillet until the butter melts into the reduced broth and the sauce becomes glossy.
9. Stir in the fresh lemon juice and lemon zest. Taste the sauce and adjust only if necessary. If it has reduced too far, loosen it with another tablespoon or two of chicken broth.
10. Return the rested chicken and any juices accumulated on the plate to the skillet. Spoon the garlic butter sauce over each cutlet and warm for about 1 minute over low heat.
11. Remove the skillet from the heat, scatter the chopped parsley over the chicken, and serve immediately with the remaining garlic pan sauce spooned over each portion.
Notes
Chicken thickness: Slicing large breasts horizontally into thin cutlets keeps this recipe within the 30-minute timeframe and allows the chicken to brown before the interior overcooks.
Dry the chicken: Surface moisture works against browning. Pat the cutlets thoroughly dry before adding the seasoning mixture.
Flour: The small amount of flour creates a light crust rather than a breaded coating. It also gives the garlic butter sauce something to cling to. A suitable gluten-free flour or cornstarch can be substituted if needed.
Skillet temperature: Preheat the skillet before adding the chicken. If the pan is barely warm, the chicken is more likely to release moisture instead of developing a golden surface.
Do not overcrowd: The cutlets need direct contact with the skillet. If your pan is too small, cook in batches while watching the residual seasoning carefully so it does not burn.
Garlic: Add fresh garlic only after the chicken has finished searing and the heat has been reduced. Minced garlic can become bitter quickly in a very hot skillet.
Sauce consistency: This is a concentrated pan sauce, not a large-volume gravy. If it is watery, reduce the broth a little longer before adding the final butter. If it becomes too concentrated, loosen it with a splash of broth.
Lemon: Add lemon juice toward the end so its flavor remains fresh. For more citrus aroma without additional acidity, add extra zest.
Doneness: Cook the thickest section of each chicken cutlet to 165°F. Actual cooking time depends on thickness and skillet temperature.
Chicken thighs: Boneless, skinless thighs can be substituted, but adjust the cooking time and rely on internal temperature.
Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days.
Reheating: Warm gently in a covered skillet over low heat with a splash of chicken broth. Avoid prolonged high heat because lean chicken breast can dry out.
Make ahead: The dry seasoning mixture can be prepared ahead. Slice the chicken shortly before cooking or refrigerate prepared cutlets safely until needed.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with garlic pan sauce
Keywords: 30-Minute Skillet Garlic Chicken Breasts, skillet garlic chicken, garlic chicken breasts, pan seared chicken breasts, garlic butter chicken