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Creamy Garlic Butter Chicken Skillet

Creamy Garlic Butter Chicken Skillet

Tender chicken breasts are seared to golden perfection and simmered in a velvety garlic butter cream sauce with aromatic thyme.
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Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt
  • Black pepper
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • 6 cloves garlic minced
  • 1 teaspoon dried thyme
  • 1 cup heavy cream
  • ½ cup chicken broth
  • 2 tablespoons chopped fresh parsley

Equipment

  • Large skillet or sauté pan
  • Tongs
  • Whisk
  • Measuring cups
  • Measuring spoons
  • Knife
  • Cutting Board

Method
 

  1. Season the chicken breasts with salt and black pepper on both sides.
  2. Heat the olive oil in a large skillet over medium heat.
  3. Add the chicken to the skillet and sear until golden brown on both sides and fully cooked through which takes about 5 to 6 minutes per side.
  4. Remove the cooked chicken from the skillet and set it aside to rest.
  5. In the same skillet melt the unsalted butter.
  6. Add the minced garlic and thyme to the melted butter and sauté until fragrant for about 1 minute.
  7. Pour in the chicken broth and scrape the bottom of the skillet with a spatula to release any browned bits.
  8. Stir in the heavy cream and allow the sauce to simmer gently for 3 to 5 minutes until it has slightly thickened.
  9. Return the chicken breasts to the skillet and spoon the creamy sauce over the top of each piece.
  10. Cook for an additional 2 to 3 minutes until the chicken is heated through.
  11. Sprinkle with chopped fresh parsley and serve immediately.

Notes

Patting the chicken dry before seasoning ensures a better sear and golden crust.
Letting the chicken rest for five minutes before slicing helps keep the meat juicy.
Using freshly minced garlic provides the best flavor for the cream sauce.
If the sauce becomes too thick you can loosen it by adding a tablespoon or two of chicken broth.
This dish pairs perfectly with pasta rice or warm crusty bread to soak up the extra sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to three days.
Reheat gently on the stovetop over low heat to prevent the cream sauce from separating.