Garlic Butter Pan-Fried Chicken

Ingredients

Main ingredients

• 4 boneless, skinless chicken breasts (about 6–8 oz each), trimmed
• Salt and freshly ground black pepper
• 1 cup all-purpose flour (for dredging)
• 2 teaspoons garlic powder
• 1 teaspoon smoked paprika (optional for color)
• 3 tablespoons neutral oil (canola, vegetable, or grapeseed)
• 4 tablespoons unsalted butter
• 4 cloves garlic, finely minced
• 1 tablespoon fresh lemon juice
• 2 tablespoons chopped fresh parsley or thyme

Optional but recommended

• 1/2 cup low-sodium chicken stock or dry white wine (to deglaze)
• 1 tablespoon Dijon mustard (for added depth)
• Clarified butter (for higher-heat searing)
• Fresh lemon wedges for finishing

Ingredient notes and direct value
Use evenly sized breasts or halve thicker pieces horizontally to ensure uniform cooking; pat dry the chicken to maximize browning. Adjust salt in the dredge to your taste and account for whether you brine the chicken. Garlic powder in the flour mix speeds up surface flavor development; fresh minced garlic is added at the end of cooking to avoid burning and bitter taste. If you prefer lower fat, use 2 tablespoons butter and 1 tablespoon olive oil; for deepest flavor and better basting, use full butter and finish with fresh herbs and lemon.

Gathering & Preparing Ingredients

Chicken preparation

• Remove chicken from packaging, rinse only if desired, then pat completely dry with paper towels.
• Check thickness: if one end is thicker, place chicken between two sheets of plastic and gently pound to an even 1/2–3/4 inch thickness using a meat mallet or rolling pin.
• Trim excess fat and silver skin for even contact with the pan.

Prep the aromatics and coating
Mince the garlic finely to ensure it releases oil-soluble flavor quickly when added off-heat or near the end of cooking. Combine 1 cup flour, 2 tsp garlic powder, 1 tsp smoked paprika, and a generous pinch of salt and pepper in a shallow bowl for dredging; this creates a light crust without deep-frying. Place beaten egg or buttermilk in a second dish only if you want a thicker crust; for traditional pan-fried with a thin crust, flour-only dredge works best.
Timing and mise en place
Set out a plate with a wire rack to rest finished chicken so steam won’t soften the crust. Chop herbs and measure lemon juice before cooking so the sauce can be finished immediately off the heat. If using chicken breasts straight from the fridge, let them sit at room temperature for 10–15 minutes to avoid a cold center that lengthens cook time. Use kosher salt for brining or seasoning; it distributes more evenly than table salt.
Final prep tip
Just before frying, shake off excess flour and press the coating lightly so it adheres; too much loose flour will burn in the pan. Sear in batches to avoid crowding and steaming the chicken.

Equipment & Pan Selection

Pan choice and why it matters
Choose a heavy-bottomed skillet — cast iron or stainless steel — to achieve even heat and consistent browning. Nonstick can work for lean pieces where sticking is an issue, but it won’t develop the same fond required for pan sauce. Use a 10–12 inch skillet for 4 medium breasts; overcrowding lowers pan temperature and produces steam instead of a crisp crust.
Tools that improve results

• Instant-read digital thermometer to confirm internal 155–160°F before resting to reach safe 165°F
• Tongs for turning without piercing meat
• Silicone spatula to scrape pan fond for sauce
• Wire rack and rimmed baking sheet to rest finished chicken

Fat selection and temperature control
Use a blend of neutral oil and butter: oil raises the smoke point for searing while butter adds flavor. Heat oil until it shimmers but does not smoke; add butter and let it foam, then add chicken. Monitor heat: medium-high yields a 3–5 minute sear per side depending on thickness. If butter begins to burn, reduce heat and wipe out excess browned solids, adding fresh butter near the end for basting.
Safety and maintenance
Preheat the skillet for 3–5 minutes for cast iron; avoid extreme temperature swings. Use oven mitts and a splatter guard if needed. After cooking, deglaze the pan immediately while fond is warm to release concentrated flavors and make the finishing sauce.

Brining and Seasoning Techniques

Dry vs. wet brine: quick guidelines
A quick dry brine of 1/2 teaspoon kosher salt per breast applied 30–60 minutes before cooking improves moisture and seasoning. For a wet brine, dissolve 1/4 cup kosher salt in 4 cups water and brine breasts for 30 minutes to 2 hours; longer will over-salt and alter texture. Rinse wet-brined chicken and pat thoroughly dry to ensure surface browning.
How much salt and when to add aromatics
Season flour dredge with salt and garlic powder to layer flavor. Add coarse black pepper at the last minute to avoid burning and bitter taste. Fresh herbs like thyme or rosemary can be tucked under the skin or added to the pan for aromatic basting; use them fresh near the end to preserve volatile oils. Zest a lemon into the flour mix for a bright citrus undertone that cuts through butter richness.
Technique for adherence and crust
Press flour onto the surface with light, even pressure so it clings; shake off excess. For a crisper exterior, let dredged chicken rest 5–10 minutes on a wire rack to form a light skin before searing. If using an egg wash or buttermilk, dip first to create a thicker, more uniform crust; this is useful if you want a panko finish.
Flavor layering without overpowering
Combine garlic powder in the coating with fresh minced garlic in the butter for both surface and sauce flavor. Keep one element acidic (lemon juice or a splash of wine) to balance fat. Taste the finished pan sauce and adjust with a pinch of salt and squeeze of lemon before serving.

Cooking Process

Preheat and sear
Heat the skillet over medium-high until it is hot and a few drops of water sizzle and evaporate on contact. Add 3 tablespoons neutral oil and allow it to shimmer; add chicken gently so the surface is not disturbed. Cook without moving for 3–5 minutes depending on thickness until a golden-brown crust forms and chicken releases easily when nudged.
Flip and finish in pan
Turn the chicken with tongs and add 4 tablespoons butter, minced garlic, and a sprig of thyme. Tilt the pan and spoon the foaming butter over the top continuously for 1–2 minutes to baste and finish cooking. This basting both flavors the surface and helps transmit heat for the final internal temperature. Use an instant-read thermometer; remove the chicken at 155–160°F so carryover heat reaches 165°F during resting.
If pieces are thick
After searing both sides, reduce heat to medium and cover the pan for 2–4 minutes or transfer to a 350°F oven for 6–8 minutes to cook through without over-browning. Alternatively, make a shallow pan lid tent to trap heat. Avoid high heat for the entire cook if breasts exceed 1 inch thick, as the exterior will char before the interior reaches safe temperature.
Resting and finishing in pan
Transfer chicken to a wire rack to rest 5–8 minutes; while resting, quickly deglaze the pan with 1/2 cup chicken stock or wine, scraping browned bits and then stirring in remaining butter, lemon juice, and chopped parsley to make a glossy sauce for spooning over slices. Spoon sauce over the chicken just before serving to preserve crust texture and maximize flavor.

Sauce and Butter Finish

Deglaze for pan sauce
After removing chicken to rest, keep the skillet over medium heat and pour in 1/4–1/2 cup chicken stock or dry white wine to deglaze. Scrape the browned fond with a wooden spoon or silicone spatula; those caramelized bits are concentrated flavor. Allow liquid to reduce by half to concentrate taste.
Build the garlic butter sauce
Reduce heat to low and whisk in 2 tablespoons cold butter piece by piece to emulsify a glossy sauce. Add 1 tablespoon lemon juice and a small spoon of Dijon mustard if using, then stir in minced fresh parsley. Avoid boiling once butter is added to prevent separation. For extra smoothness, off the heat stir in a splash of cream or a teaspoon of clarified butter.
Garlic timing and texture
If using fresh garlic in the sauce, add it immediately after deglazing and soften in the hot liquid for 30–60 seconds; do not brown the garlic in the clean pan at high heat as it will taste acrid. If garlic was already used in basting, reduce fresh garlic amount to avoid overpowering.
Adjusting consistency and seasoning
Thin with stock to loosen or reduce further to thicken. Taste and correct seasoning with salt and pepper, then finish with a squeeze of lemon to brighten. Spoon the sauce under and over sliced chicken to maintain a crisp edge while delivering glossy flavor.

Resting, Slicing, and Serving

Resting protocol
Rest chicken on a wire rack for 5–8 minutes after cooking to allow juices to redistribute; this prevents juices from spilling out when sliced and keeps the meat juicy. For very thick breasts, rest 8–10 minutes. Cover loosely with foil only if necessary to keep warm; tight covering will steam the crust and soften it.
Slicing and presentation
Slice against the grain to shorten muscle fibers and improve tenderness. Use a sharp chef’s knife and cut into 1/4–1/2 inch slices for plating. Arrange slices slightly overlapped over a smear of sauce or beside roasted vegetables, and spoon extra garlic butter sauce around the plate. Garnish with chopped parsley and a lemon wedge for immediate acidity.
Serving temperature and side pairings
Serve immediately while sauce is warm. Pair with mashed potatoes, buttered pasta, sautéed green beans, or a crisp salad to balance richness. For lighter bowls, slice and serve over a bed of wilted spinach or quinoa with roasted cherry tomatoes.
Texture and flavor cues
A properly cooked piece will have a crispy golden exterior and tender, moist interior with a glossy butter-garlic finish; if interior seems dry, shorten sear time and finish in a lower oven next time or use a brief brine to increase juiciness.

Storage, Variations, and FAQs

Short-term storage and reheating
Cool chicken within two hours of cooking. Store sliced or whole in an airtight container in the refrigerator for up to 3–4 days. To reheat without losing crispness, warm in a 350°F oven on a wire rack for 7–10 minutes until internal temperature reaches 165°F; finish with a quick spoon of warmed garlic butter to restore gloss. Avoid microwaving straight from fridge; it softens the crust and can dry meat. For freezer storage, flash-freeze slices on a tray then transfer to a sealed bag for up to 3 months; reheat gently from frozen in a low oven covered with foil for moisture, then uncover to crisp.
Variations and dietary swaps
For a lemon-herb variant, add lemon zest to the flour and finish with a lemon-thyme butter sauce. To introduce heat, add 1/2 teaspoon crushed red pepper to the dredge or 1 tablespoon harissa in the pan sauce. For gluten-free, use rice flour or a fine chickpea flour for the dredge; adjust searing time as gluten-free flours brown differently. For dairy-free, substitute clarified butter or ghee with extra oil and finish with a splash of lemon and fresh herbs.
Frequently Asked Questions

• Q: How do I know when the chicken is done?
  A: Use an instant-read thermometer; remove at 155–160°F and rest to reach 165°F. Visual cues: juices should run clear and center should not be glossy raw.
• Q: Can I use bone-in chicken?
  A: Yes; bone-in pieces require lower heat after searing and longer cook times. Finish in 350°F oven for 15–25 minutes depending on size until internal temp reaches 165°F at the bone.
• Q: Why did my garlic turn bitter?
  A: Garlic becomes bitter when burned. Add fresh garlic after deglazing on lower heat or add minced garlic during basting for only a short time to prevent scorching.
• Q: How can I keep the crust crispy when storing leftovers?
  A: Cool on a rack and refrigerate uncovered briefly to prevent trapped steam, then store loosely covered. Reheat on a wire rack in a hot oven to re-crisp; add sauce after reheating.

Final practical tips
Do not overcrowd the pan; work in batches to keep heat consistent. Use a thermometer for repeatable results. Layer flavor with a seasoned flour, fresh garlic in the butter, and a bright acidic finish to balance richness; small technique adjustments—pounding to uniform thickness, proper resting, and deglazing—deliver consistently juicy, flavorful garlic butter pan-fried chicken.