Weeknight dinners

Garlic butter skillet chicken

Name: Garlic butter skillet chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Everyday
Ingredients: 2 boneless chicken breasts, about 150 g each; 0.5 tsp salt; 0.25 tsp black pepper; 1 tbsp olive oil; 20 g butter; 3 garlic cloves, finely chopped; 100 ml chicken stock; 1 tbsp lemon juice

A simple skillet dinner with garlic, lemon, and a buttery sauce. Pair with rice, potatoes, or a green salad.

Prep 10 minCook 20 minEasyServes 2

Let’s cook

Garlic butter skillet chicken serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

Prepare the chicken
Use a separate board for raw chicken. Pat dry with paper towels and flatten thick sections to roughly 2 cm for even cooking. Season with salt and pepper. Wash hands and clean surfaces after handling raw poultry.
Sear
Heat oil in a skillet over medium heat. Add chicken and cook without moving for about 5–6 minutes, until golden and it releases from the pan.
Finish cooking
Turn and cook another 5–8 minutes, adjusting heat as needed. Check the thickest part with a thermometer and continue cooking until 165°F / 74°C. Transfer to a clean plate.
Make the sauce
Lower the heat. Add butter and garlic; stir 30 seconds. Add stock and lemon juice, scraping up browned bits. Simmer 2–3 minutes, return the cooked chicken and any juices, and spoon sauce over it.

A little kitchen wisdomIf the browned bits turn black, wipe out the pan carefully before making the sauce. Burned drippings make a bitter sauce.

Make it your own

Use boneless thighs; cooking time may be longer. Always check for 165°F / 74°C in the thickest part.

Build a skill while you cookThe secret to a better sear →Build a pan sauce →

Kitchen timer · minutes05:00Keep this page open.

Refrigerate perishable leftovers promptly. Read our food storage guide.

Before you cook

The weights are approximate per breast. Flatten thick sections to about 2 cm without handling cooked food on the raw-chicken board. Do not wash raw chicken. Keep a separate clean plate and clean tongs for cooked pieces.

Troubleshooting & doneness

Cook chicken to 165°F / 74°C in the thickest part. If it darkens before reaching temperature, lower heat and continue checking. Use browned, not blackened, pan residue for sauce; add stock carefully to avoid splashing.

Substitution decisions

Thighs have different timing but still need 165°F / 74°C. Olive oil in place of butter changes sauce texture. For dairy avoidance, also check stock and accompanying foods.

Safe handling and leftovers

Keep raw foods separate from ready-to-eat food, clean hands and equipment, and do not rely on color alone for safe meat or fish doneness. Refrigerate perishable leftovers within two hours, or one hour above 90°F / 32°C, in shallow containers at 40°F / 4°C or below. Use refrigerated cooked leftovers within four days; reheat leftovers to 165°F / 74°C. These notes are editorial guidance, not evidence this recipe was kitchen-tested.

Sources: safe cooking temperatures and safe food handling.