Ingredients:

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4 boneless, skinless chicken breasts (or thighs)

3 tablespoons unsalted butter

2 tablespoons olive oil

5 cloves garlic, minced

1 cup chicken broth (or dry white wine)

1 teaspoon Italian seasoning (optional)

1 tablespoon fresh parsley, chopped (plus extra for garnish)

Salt and pepper to taste

Optional: Lemon juice or lemon slices for added tang

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Instructions:

1. Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.

2. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 4–5 minutes on each side until golden brown. The chicken doesn’t need to be fully cooked yet. Remove the chicken from the skillet and set aside.

3. Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for 1–2 minutes until fragrant (but not browned). Pour in the chicken broth (or wine), scraping the bottom of the pan to deglaze it and release any flavorful bits. Stir in Italian seasoning (if using) and parsley. Add a splash of lemon juice for extra flavor, if desired.

4. Return the chicken to the skillet, spoon some sauce over the top, and reduce the heat to low. Cover and let it simmer for 10–12 minutes or until the chicken is fully cooked. Internal temperature should reach 165°F or 74°C.

5. Transfer the chicken to a serving plate and drizzle the garlic butter sauce over the top. Garnish with extra chopped parsley or lemon slices.

Serving Suggestions:

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Pair with mashed potatoes, rice, or pasta to soak up the delicious sauce.

Add a side of steamed vegetables like green beans, broccoli, or asparagus for a balanced meal.

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