- 4 boneless, skinless chicken breasts (or thighs for extra juiciness)
- 3 table spoon unsalted butter
- 1 table spoon olive oil
- 4 cloves of garlic, finely minced
- 1 tea spoon paprika
- 1 tea spoon dried thyme or rosemary
- Salt and freshly ground black pepper (to taste)
- Juice of half a lemon (optional but recommended)
- Fresh parsley, chopped (for garnish)
Prepare the chickenBegin by patting the chicken breasts dry with a paper towel. This helps them sear nicely without excess moisture. Season generously on both sides with salt, pepper, paprika, and thyme. The paprika adds a subtle smokiness and beautiful golden color, while the thyme provides a fragrant, earthy note. Sear the chickenHeat a large skillet over medium-high heat and add the olive oil along with one tablespoon of butter. Once the butter melts and the pan is hot, add the chicken breasts. Sear each side for 5–6 minutes until golden brown and fully cooked through (the internal temperature should reach 74°C / 165°F). Remove the chicken from the pan and set it aside on a plate, covering lightly with foil to keep warm. Make the garlic butter sauceIn the same skillet, reduce the heat slightly and add the remaining butter. Once melted, stir in the minced garlic. Sauté for about 1–2 minutes, just until fragrant—be careful not to burn it, as garlic can turn bitter quickly. Combine chicken with sauceReturn the cooked chicken to the pan, spooning the garlic butter over each piece. Let it simmer together for another 2 minutes so the meat absorbs all those wonderful flavors. Finish and garnishSqueeze in a splash of fresh lemon juice for brightness, then sprinkle with chopped parsley. This not only enhances the flavor but also adds a pop of color, making the dish look as good as it tastes.
