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Pan-Seared Butter Chicken Breasts: simple and juicy
Juicy pan-seared butter chicken breasts with simple thyme and broth pan sauce.
Why this recipe works
This recipe delivers tender, flavorful chicken breasts using a short sear and a light broth pan sauce. It’s ideal for weeknights or when you want a quick, reliable chicken dish without extra steps or ingredients.
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- butter chicken breasts
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Key takeaways
Juicy chicken comes from proper searing and rest.
A little broth and thyme create a simple pan sauce.
Keep cooking times tight to avoid overcooking.
Recipe guide
This recipe delivers tender, flavorful chicken breasts using a short sear and a light broth pan sauce. It’s ideal for weeknights or when you want a quick, reliable chicken dish without extra steps or ingredients.
A quick method for juicy, flavorful chicken in one skillet.
- Juicy chicken comes from proper searing and rest.
- A little broth and thyme create a simple pan sauce.
- Keep cooking times tight to avoid overcooking.
Prep and season
Season both sides with salt, pepper, and thyme. Pat dry the chicken to ensure good browning.
Sear the chicken
Melt butter in a skillet over medium-high heat until foamy. Sear the chicken 4–5 minutes per side until golden.
Finish and rest
Pour in 1/2 cup chicken broth, scrape browned bits, cover, and simmer on medium-low until internal temp reaches 165°F. Rest 5 minutes, slice, and spoon pan juices over.
Ingredients
- 2 tbsp butter
- 2 chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1/2 cup chicken broth
Instructions
- Pat chicken breasts dry and season both sides with salt, pepper, and thyme
- Heat butter in a large skillet over medium-high heat until melted and foamy
- Add chicken breasts and sear without moving until golden brown, about 4-5 minutes
- Flip chicken and sear the second side until golden, about 3-4 minutes
- Reduce heat to medium-low and pour in chicken broth, scraping up browned bits
- Cover skillet and simmer until chicken reaches 165°F (about 6-8 minutes depending on thickness)
- Transfer chicken to a plate and rest 5 minutes before slicing
- Serve chicken with pan juices spooned over
FAQs
What makes this pan-seared butter chicken breasts recipe work?
Sear the chicken in a hot pan with butter, then finish with a splash of chicken broth until 165°F.
Any tips to keep the chicken juicy?
Use tender chicken breasts, don’t overcook, and rest the meat so juices redistribute.
How can I customize the flavor?
If you prefer more flavor, add a splash of garlic or paprika toward the end.