Ingredients
For the Chicken:
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4 boneless, skinless chicken breasts (or thighs)
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Salt and freshly cracked black pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon paprika
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1 teaspoon onion powder
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1 tablespoon olive oil
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1 tablespoon butter (for searing)
For the Garlic Herb Butter:
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1/2 cup unsalted butter (1 stick), softened
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2 cloves garlic, minced
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1 tablespoon fresh parsley, chopped
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1 teaspoon fresh thyme (or 1/2 tsp dried)
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1/2 teaspoon paprika
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Pinch of salt and pepper
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Optional: 1/4 teaspoon lemon zest for brightness
Instructions
1. Make the garlic herb butter:
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In a small bowl, combine softened butter, garlic, parsley, thyme, paprika, lemon zest (if using), salt, and pepper.
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Mix until smooth and set aside (you can refrigerate until ready to use).
2. Season the chicken:
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Pat chicken dry. Season both sides with garlic powder, paprika, onion powder, salt, and pepper.
3. Sear the chicken:
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Heat olive oil and 1 tablespoon butter in a cast iron or oven-safe skillet over medium-high heat.
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Add chicken and sear for 5–6 minutes per side, until golden brown and internal temp reaches 165°F (74°C).
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Adjust cook time based on thickness. Remove chicken from skillet and set aside.
4. Deglaze (optional but flavorful):
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Add a splash of chicken broth or white wine to the skillet to deglaze and scrape up browned bits.
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Simmer for 1–2 minutes, then reduce heat to low.
5. Add the butter and finish:
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Return chicken to skillet and top each piece with a generous scoop of garlic herb butter.
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Let the butter melt into the pan, spooning over the chicken as it sizzles for that buttery finish.
6. Serve hot and sizzling!
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Serve the chicken in the skillet or transfer to plates. Spoon extra melted butter from the pan over each piece for max flavor.