Skillet Chicken

By Ellie

4 Person

25 Minutes

335 Calories

Super quick and easy skillet seared chicken topped with a delicious garlic and herb pan sauce that's sure to please! A perfect chicken recipe for busy weeknights.

Ingredients

1 tsp. chopped fresh rosemary
1 tsp. chopped freshy thyme
2 tsp. chopped fresh sage
4 tbsp. unsalted butter, divided
1/3 cup low-sodium chicken stock or dry white wine
Salt and freshly ground black pepper
1 tbsp. olive oil
1 1/2 tbsp. minced garlic (4 cloves)
4 (6 oz) boneless, skinless chicken breasts

Method

01

Heat a large 12-inch skillet over medium-high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
02

Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.
03

Cook chicken about 5 - 6 minutes per side or until center registers 165℉ on an instant read thermometer. Transfer to a plate.
04

Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.
05

Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted.
06

Return chicken to pan and spoon sauce over top. Serve warm.
07

Look for the poultry herb blend pack in the produce section, so you don't have to purchase all three separately. Feel free to swap out the herbs for others you like.
08

Recipe source: Cooking Classy

Related Tags

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Skillet Chicken

4.4

( By Ellie )

Super quick and easy skillet seared chicken topped with a delicious garlic and herb pan sauce that's sure to please! A perfect chicken recipe for busy weeknights.

01 Information

Grade easy
Serving 4 servings
Calorie 335 Kcal
Prep Time 10 Mins
Cook Time 15 Mins
Total Time 25 Mins

02 Ingredients

1 tsp. chopped fresh rosemary

1 tsp. chopped freshy thyme

2 tsp. chopped fresh sage

4 tbsp. unsalted butter, divided

1/3 cup low-sodium chicken stock or dry white wine

Salt and freshly ground black pepper

1 tbsp. olive oil

1 1/2 tbsp. minced garlic (4 cloves)

4 (6 oz) boneless, skinless chicken breasts

03 Method

Step 1

Heat a large 12-inch skillet over medium-high heat. Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.

Step 2

Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper. Add oil to skillet, then add chicken.

Step 3

Cook chicken about 5 - 6 minutes per side or until center registers 165℉ on an instant read thermometer. Transfer to a plate.

Step 4

Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.

Step 5

Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted.

Step 6

Return chicken to pan and spoon sauce over top. Serve warm.

Step 7

Look for the poultry herb blend pack in the produce section, so you don't have to purchase all three separately. Feel free to swap out the herbs for others you like.

Step 8

Recipe source: Cooking Classy

04 Author