Tulo

Garlic Butter Skillet Chicken Breast Recipe

Seared chicken breasts in a cast iron skillet with baby potatoes and green beans, glazed in a garlic butter pan sauce and topped with fresh thyme.
Photo by Sylwester Ficek on Pexels

Searing the chicken first builds a deep golden crust, then finishing it gently in a covered skillet with broth and butter keeps the breast meat juicy while the potatoes and green beans cook in the same pan and soak up all the flavor.

Prep
15 min
Cook
30 min
Total
45 min
Servings
4

Ingredients

Servings4
  • 4 breasts boneless, skinless chicken breasts (about 6 oz each)
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic cloves, minced
  • 1 lb baby potatoes, halved
  • 12 oz green beans, trimmed
  • 1 cup low-sodium chicken broth
  • 1 medium lemon, juiced
  • 1 tbsp fresh thyme leaves

Nutrition per serving

Calories
573
Protein
58g
Carbs
30g
Fat
25g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Pat the chicken breasts dry with paper towels. Place between two sheets of plastic wrap and pound to an even 3/4-inch thickness. Season both sides with salt, pepper, and paprika.
  2. 2Heat the olive oil in a large heavy or oven-safe skillet over medium-high heat. Sear the chicken 5-6 minutes per side until deeply golden brown; transfer to a plate (the chicken will not be fully cooked yet).
  3. 3Reduce the heat to medium. Add the halved potatoes cut-side down and cook 4-5 minutes, undisturbed, until browned.
  4. 4Add the minced garlic and cook 30 seconds, stirring, until fragrant.
  5. 5Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Add the green beans, cover, and simmer 8-10 minutes, until the potatoes are just fork-tender.
  6. 6Nestle the chicken breasts back into the skillet along with any accumulated juices. Add the butter and lemon juice, cover, and simmer 5-7 minutes more, until an instant-read thermometer inserted into the thickest part of the chicken reads 165°F (74°C).USDA safe minimum for poultry: 165°F (74°C)
  7. 7Uncover and spoon the pan sauce over the chicken and vegetables. Sprinkle with fresh thyme.
  8. 8Let the chicken rest in the pan for 5 minutes before serving.
How to Use a Meat Thermometer

Tips & variations

  • Swap the potatoes and green beans for other quick-cooking vegetables like asparagus, broccoli florets, or halved cherry tomatoes; just adjust the simmer time so they finish tender, not mushy.
  • If the pan sauce looks thin after the chicken is done, remove the chicken and vegetables and simmer the liquid uncovered for a few minutes to reduce it before spooning it back over.
  • For extra richness, whisk in a tablespoon of grated Parmesan with the butter and lemon juice.
  • Boneless, skinless chicken thighs work in place of breasts; they're more forgiving if slightly overcooked and take about the same total time.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a splash of broth or water to loosen the sauce; microwaving tends to dry out the chicken, so stovetop reheating is preferred.

Tips from the Tulo kitchen

  • Letting the seared chicken sit on a plate while the vegetables cook lets the crust set, so it doesn't tear when the chicken goes back into the pan.
  • A splash of the broth added just before covering the skillet in step 5 prevents the pan from drying out and scorching the garlic.

FAQ

How do I keep chicken breast from drying out in a skillet?

Pound the breasts to an even thickness before cooking so they cook at the same rate, and pull them off the heat at 165°F rather than cooking until the juices run clear, which usually means the chicken is already overdone.

Can I use bone-in chicken breasts instead?

Yes, but they take longer, usually 12-15 minutes covered instead of 5-7, and should still be checked with a thermometer since bone-in pieces cook less evenly than boneless.

What can I serve with this besides potatoes and green beans?

Rice, mashed potatoes, or crusty bread all work well for soaking up the garlic butter pan sauce if you swap out the vegetables for something else.

Can this be made ahead for meal prep?

Yes. Cook as directed, then portion the chicken and vegetables into containers once cooled. The sauce thickens slightly as it chills, so add a splash of broth when reheating.

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