Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional for extra flavor)
- 4 tablespoons unsalted butter
- 4 garlic cloves, minced
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1 teaspoon lemon juice (optional for brightness)
Instructions
- Pat chicken breasts dry and season with salt, pepper, and paprika. Let rest for 10 minutes.
- Melt butter in a skillet over medium heat. Add minced garlic and cook for 30-60 seconds until fragrant.
- Increase heat to medium-high and add chicken. Cook for 5-6 minutes per side until internal temperature reaches 165°F (74°C), basting occasionally with the garlic butter.
- Remove chicken from skillet, let rest for 5 minutes, then drizzle with remaining sauce and garnish with parsley and lemon juice if desired.
Notes
- Pound thicker chicken breasts to even thickness for uniform cooking
- Use a meat thermometer to prevent overcooking
- For extra flavor, try adding Italian seasoning or red pepper flakes
- Store leftovers in refrigerator for up to 3 days or freeze for 2 months
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 chicken breast
- Calories: 280 Kcal
- Sugar: 0g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 125mg