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Juicy Herb-Butter Chicken Breast

Juicy herb-butter chicken breast with a deep amber, golden-seared crust and a quick garlic-butter baste. Cook in one skillet until the interior reaches 165°F, then rest and slice for maximum pan-sauce juiciness.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts Pound to an even thickness for even cooking.
  • 1 tsp paprika
  • 1 tsp dried thyme
  • 0.25 salt and pepper Use to taste; season the chicken evenly.
Garlic-butter pan sauce
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter For basting after searing.
  • 4 cloves garlic cloves, minced
  • 0.5 fresh parsley and lemon wedges for serving Serve for brightness and garnish.

Equipment

  • 1 cast iron skillet

Method
 

Prep and season
  1. Pound the boneless skinless chicken breasts to an even thickness, then season with paprika, dried thyme, salt, and pepper.
  2. Let the seasoned chicken sit briefly while you heat the skillet so seasoning can start to adhere.
Sear and cook through
  1. Heat the olive oil in a large skillet over medium-high heat until shimmering.
  2. Place the chicken in the skillet and sear 6–7 minutes per side until golden and cooked through to 165°F internal, without moving it during searing.
Garlic-butter baste and rest
  1. Reduce heat and add the unsalted butter and minced garlic, then baste the chicken with garlic butter for 2 minutes.
  2. Rest the chicken 5 minutes before slicing so juices redistribute, then serve with pan drippings and lemon wedges.
  3. Finish with fresh parsley for serving.

Notes

Pro tip: use a meat thermometer and avoid overcooking—once the thickest part hits 165°F, proceed immediately. Refrigerate leftovers in an airtight container up to 3 days. Freezing is not recommended for best texture. For a lighter option, use 1–2 tbsp olive oil and reduce butter to 1 tbsp, then finish with lemon and parsley.