Description
This Indulgent Garlic Butter Chicken Skillet recipe delivers a rich and flavorful meal perfect for cozy weeknights. Juicy chicken thighs or breasts are seared to golden perfection, then simmered in a luscious garlic butter cream sauce made with fresh garlic, chicken broth, and heavy cream. Finished with fresh herbs and optional smoky paprika, this one-pan dish is both comforting and elegant.
Ingredients
Scale
Chicken
- 1 pound boneless skinless chicken thighs or breasts
- Salt, to taste
- Pepper, to taste
Sauce
- 4 cloves garlic, freshly minced
- 4 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 cup chicken broth (low-sodium recommended)
- ½ cup heavy cream
- Fresh parsley or chives, to taste
- Paprika, optional, to taste
Instructions
- Heat the Olive Oil: In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering, preparing the pan for searing the chicken.
- Sear the Chicken: Season the chicken thighs or breasts with salt and pepper. Place them in the hot skillet and sear each side for 4 to 5 minutes until golden brown, ensuring juicy meat and good color.
- Sauté the Garlic: Reduce the heat to medium-low, add 4 tablespoons of unsalted butter and the minced garlic. Stir continuously for 1 to 2 minutes until the garlic is fragrant but not browned.
- Deglaze with Chicken Broth: Pour in 1 cup of chicken broth, scraping the bottom of the skillet to lift all the flavorful browned bits. Let it simmer for 2 to 3 minutes to reduce slightly.
- Add the Heavy Cream: Stir in ½ cup of heavy cream and simmer the sauce for 3 to 4 minutes, allowing it to thicken and become creamy.
- Combine Chicken with Sauce: Return the seared chicken to the skillet, spooning sauce over it. Simmer gently for 3 to 4 minutes until the chicken is fully cooked through and reaches an internal temperature of 165°F.
- Garnish and Serve: Turn off the heat and sprinkle freshly chopped parsley or chives, and paprika if using, before serving to add freshness and color.
Notes
- Chicken thighs are preferable for juiciness and forgiveness against overcooking, but breasts work well too.
- Use fresh garlic for the best flavor; avoid garlic powder substitutions.
- Unsalted butter allows better control over seasoning.
- Low-sodium chicken broth helps maintain balanced saltiness.
- Half-and-half can substitute heavy cream for a lighter sauce, though it will be less rich.
- Adjust paprika according to preference for smoky depth or omit for a milder taste.
- Ensure chicken reaches an internal temperature of 165°F for safe consumption.
