Need dinner on the table fast with zero stress? These juicy skillet chicken breasts cook in about 15 minutes and taste like a cozy restaurant meal at home. The garlic butter sauce is simple and flexible, and I’ll give you four quick flavor finishers so you can switch it up any night of the week. Trust me, you’re going to love this.
Why You’ll Love This Recipe
- Ready in 30 minutes, perfect for busy nights
- Uses pantry staples you already have
- Juicy every time with a simple skillet method
- Four flavor finishers for variety without extra work
- Pairs with rice, pasta, or a bagged salad
Ingredients
Only names with purpose. Full measurements are in the recipe card below.
- Boneless skinless chicken breasts, even thickness for fast cooking
- Salt and black pepper, simple seasoning that lets the butter sauce shine
- Garlic, fresh minced for big flavor
- Butter, creates a silky pan sauce
- Olive oil, prevents butter from burning
- Italian seasoning or dried herb blend, quick all-in-one flavor
- Chicken broth, loosens brown bits into a savory sauce
- Lemon, a squeeze at the end brightens everything
Tip: Pound chicken to an even ½ inch thickness so it cooks quickly and stays juicy.
How to Make the Recipe
- Pound and season
Pat chicken dry, pound to even thickness, then season both sides with salt, pepper, and Italian seasoning. - Sear the chicken
Heat olive oil in a large skillet over medium high. Add chicken and cook until golden on both sides and just cooked through, 3 to 4 minutes per side. Transfer to a plate and tent loosely. - Make garlic butter sauce
Lower heat to medium. Add butter, then garlic. Cook 30 to 60 seconds until fragrant. Pour in chicken broth, scrape browned bits, and simmer 2 to 3 minutes to reduce slightly. - Finish and serve
Return chicken and any juices to the pan. Spoon sauce over the top for 1 minute. Squeeze in a little lemon. Serve hot.
30-Minute Flavor Finishers
Use one of these at the end for variety.
| Flavor | What to add | When to add | Best sides |
|---|---|---|---|
| Creamy Parmesan | ¼ cup grated Parmesan, splash of cream | Stir into sauce after simmering | Buttered noodles, steamed broccoli |
| Honey Garlic | 1 tablespoon honey, 1 teaspoon cider vinegar | Whisk into sauce off heat | Rice, roasted carrots |
| Smoky Paprika | ½ teaspoon smoked paprika | Add with garlic | Roasted potatoes, green salad |
| Zesty Lemon Herb | Extra lemon zest, extra dried herbs | Add off heat with lemon juice | Couscous, asparagus |
Pro Tips for Making the Recipe
- Dry the chicken well so it sears, not steams
- Do not overcook, pull at 160 to 165 F internal
- Keep heat medium for the sauce so garlic does not burn
- Slice chicken against the grain for tender bites
How to Serve
- Over buttered noodles or rice with the pan sauce
- With mashed potatoes and a simple side salad
- Sliced in a wrap with lettuce and a creamy dressing
Make Ahead and Storage
Storing Leftovers
Cool completely. Refrigerate in an airtight container up to 4 days.
Freezing
Freeze cooked, sliced chicken with sauce up to 2 months. Thaw overnight.
Reheating
Warm gently in a skillet with a splash of broth until hot.
FAQs
How do I keep chicken breasts juicy on the stove?
Pound to even thickness, cook over medium high for a short time, and rest in the warm sauce.
Can I use thighs instead of breasts?
Yes. Boneless thighs take a few minutes longer. Cook until 175 F for the best texture.
What pan works best?
A large stainless steel or cast iron skillet gives the best sear.
Can I make it dairy free?
Use olive oil only and finish with extra broth and lemon. The sauce will be lighter but still tasty.
The full ingredient list with measurements is in the recipe card below.
Quick Chicken Breast Dinner Ideas (30 Minutes)
Ingredients
- 4 boneless skinless chicken breasts, pounded to ½ inch
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1 tbsp olive oil
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tbsp lemon juice
- 1/4 cup grated Parmesan (for Creamy Parmesan finisher)
- 2 tbsp heavy cream (for Creamy Parmesan finisher)
- 1 tbsp honey (for Honey Garlic finisher)
- 1 tsp apple cider vinegar (for Honey Garlic finisher)
- 1/2 tsp smoked paprika (for Smoky Paprika finisher)
- 1 tsp lemon zest (for Zesty Lemon Herb finisher)
- 1/2 tsp extra dried herbs (for Zesty Lemon Herb finisher)
Equipment
- Large skillet
- Meat mallet For pounding chicken evenly
- tongs For turning chicken
- Measuring spoons and cups
- Instant-read thermometer For checking doneness
Method
- Pat chicken dry. Pound to even thickness. Season both sides with salt, pepper, and Italian seasoning.
- Heat olive oil in a large skillet over medium-high. Cook chicken 3–4 minutes per side until golden and 160–165°F internally. Transfer to a plate.
- Lower heat to medium. Add butter and garlic, cooking 30–60 seconds. Add chicken broth, scrape browned bits, and simmer 2–3 minutes.
- Return chicken and juices to the skillet. Spoon sauce over chicken for 1 minute. Stir in lemon juice.
- Add one flavor finisher of choice (Creamy Parmesan, Honey Garlic, Smoky Paprika, or Zesty Lemon Herb). Stir and serve immediately.