Garlic Butter Chicken

Ingredients

• 4 boneless skinless chicken breasts (about 6 oz each)
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 5 tbsp unsalted butter, divided
• 8 garlic cloves, minced
• 1/2 cup low-sodium chicken broth
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley

Instructions

1. 1

   Pat chicken dry and pound to an even 1/2-inch thickness. Season both sides with salt, pepper, and paprika.

2. 2

   Heat olive oil in a large skillet over medium-high until shimmering. Add chicken and sear, undisturbed, 4–5 minutes per side until deeply golden and cooked through (165°F internal). Transfer to a plate and tent with foil.

3. 3

   Reduce heat to medium. Add 2 tbsp butter to the same skillet. Once foamy, add garlic and cook 30 seconds, stirring constantly so it doesn't burn.

4. 4

   Pour in chicken broth, scraping up the golden bits from the bottom of the pan. Simmer 2 minutes to reduce slightly.

5. 5

   Whisk in remaining 3 tbsp butter, one tablespoon at a time, until you have a glossy, emulsified sauce. Stir in lemon juice and parsley.

6. 6

   Return chicken (and any resting juices) to the skillet. Spoon sauce over the top and simmer 1 minute to warm through.

7. 7

   Serve immediately over mashed potatoes, rice, or pasta — spoon extra sauce over everything.