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- 4 boneless, skinless chicken breasts (about 1.5 lbs) - Salt and pepper to taste - 4 tablespoons unsalted butter, divided - 6 cloves garlic, minced - 1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried) - 1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried) - 1 cup chicken broth - 1 tablespoon lemon juice - 1 cup cherry tomatoes, halved - Fresh parsley, chopped (for garnish) You can swap chicken breasts for thighs. They stay juicy and add great flavor. If you lack fresh herbs, dried ones work fine. Use half the amount. Instead of lemon juice, try white wine or vinegar for acidity. If you want a creamier sauce, add a splash of heavy cream. One serving of garlic butter chicken provides about: - Calories: 350 - Protein: 30g - Carbohydrates: 10g - Fat: 20g - Fiber: 2g This dish is rich in protein and flavor, making it a balanced meal. Adjust the portion size to fit your dietary needs. First, take your chicken breasts. Season both sides with salt and pepper. This small step adds great flavor. Make sure the chicken is dry. This helps it brown nicely. Heat a large skillet over medium-high heat. Add 2 tablespoons of butter. Once melted, place the chicken in the skillet. Cook for 6-7 minutes on each side. The chicken should be golden brown and reach 165°F. When done, move the chicken to a plate and set it aside. In the same skillet, add the last 2 tablespoons of butter. Let it melt. Add minced garlic, fresh rosemary, and thyme. Stir and sauté for 1-2 minutes. The garlic should smell nice but not burn. This sauce is the heart of the dish. Pour in the chicken broth and lemon juice. Use a wooden spoon to scrape the bottom. This step helps lift all those tasty bits stuck to the pan. Let it simmer for 3-4 minutes, reducing slightly. This adds depth to your sauce. Now, stir in the halved cherry tomatoes. Cook them for 2-3 minutes until they soften. They will burst with flavor. This adds a fresh touch to the dish. Finally, return the cooked chicken breasts to the skillet. Spoon the sauce over them. Heat everything for another minute. Serve hot, garnished with fresh parsley. This dish is great over rice, pasta, or with crusty bread. Enjoy your meal! To make your chicken juicy, start with even thickness. Pound the breasts to about 1-inch thick. This helps them cook evenly. Always season with salt and pepper before cooking. Letting the chicken sit for 15 minutes helps flavors soak in. Use medium-high heat for cooking. This gives the chicken a nice golden crust. Cook for 6-7 minutes on each side. Check the internal temperature with a meat thermometer. You want it to reach 165°F (75°C). If you don’t have a thermometer, cut into the thickest part. The juices should run clear. Feel free to add spices to boost the flavor. Paprika adds warmth without heat. A pinch of red pepper flakes gives a nice kick. Try adding a teaspoon of Italian seasoning for a new twist. Fresh herbs like basil or oregano also work well. {{image_2}} You can easily add vegetables to this dish. Broccoli, spinach, and bell peppers work great. Just chop them into bite-sized pieces. Add them to the skillet when you cook the cherry tomatoes. This adds color and nutrients to your meal. Plus, it makes the dish more filling. You can switch up the herbs for new tastes. If you like basil, add it instead of rosemary. For a stronger flavor, try oregano. Fresh herbs give a bright taste to the garlic butter sauce. Dried herbs can also work if you don’t have fresh. Use half the amount for a great flavor. If you want to change the protein, you can use shrimp or tofu. For shrimp, cook them until they turn pink. For tofu, press it to remove water, then cube it. Both options soak up the garlic butter flavor well. This makes the dish versatile for different diets. To store leftovers, let the garlic butter chicken cool first. Place it in an airtight container. Store it in the fridge. It will stay good for up to three days. Make sure to keep the sauce with the chicken for best flavor. When you want to reheat, use a skillet for best results. Heat over medium-low heat. Add a splash of chicken broth to keep it moist. Stir often until it's hot. You can also use the microwave. Just cover it with a damp paper towel and heat in short bursts. If you want to freeze it, put the chicken in a freezer-safe bag. Remove as much air as you can before sealing. It will last up to three months in the freezer. To thaw, move it to the fridge overnight before reheating. This keeps the chicken juicy and tasty. You can enjoy garlic butter chicken with many sides. Rice is a great choice. It soaks up the delicious sauce. You could also serve it with pasta for a hearty meal. Crusty bread works well too. It helps you wipe the plate clean! Steamed veggies add color and nutrition. Consider green beans, broccoli, or a fresh salad for balance. Garlic butter chicken lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. Reheat it in the microwave or on the stove. The flavors will still be tasty! Yes, you can use frozen chicken. Just make sure to thaw it first. Thawing helps the chicken cook evenly. You can leave it in the fridge overnight. If you are in a hurry, use the microwave. Cook it immediately after thawing to keep it safe. If you don't have chicken broth, use vegetable broth instead. It will still give flavor to the dish. Water can work too, but add extra seasoning. You could also use white wine for a richer taste. Just be careful with the amount, as it can be strong. You learned how to make garlic butter chicken, from ingredients to storage tips. Follow the step-by-step guide for flavorful results. Explore variations to suit your taste or dietary needs. Keep leftovers fresh and enjoy reheating tips. Cooking doesn’t have to be hard; it can be fun and tasty. Try this dish tonight for a meal that impresses. Happy cooking!

Garlic Butter Chicken Skillet

Indulge in the mouthwatering flavors of Garlic Butter Chicken Skillet! This quick and easy recipe combines tender chicken breasts with a rich garlic butter sauce, fresh herbs, and juicy cherry tomatoes. Perfect for a weeknight dinner, it’s ready in just 30 minutes. With simple ingredients and easy-to-follow steps, you can impress your family with this delicious meal. Click to explore the full recipe and make dinner unforgettable tonight!
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Ingredients
  

4 boneless, skinless chicken breasts (about 1.5 lbs)

Salt and pepper to taste

4 tablespoons unsalted butter, divided

6 cloves garlic, minced

1 teaspoon fresh rosemary, chopped (or 1/2 teaspoon dried)

1 teaspoon fresh thyme, chopped (or 1/2 teaspoon dried)

1 cup chicken broth

1 tablespoon lemon juice

1 cup cherry tomatoes, halved

Fresh parsley, chopped (for garnish)

Instructions
 

Prepare the Chicken: Season both sides of the chicken breasts with salt and pepper.

    Cook the Chicken: In a large skillet over medium-high heat, melt 2 tablespoons of butter. Add the chicken breasts and cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and they are golden brown. Remove them from the skillet and set aside.

      Make the Garlic Butter Sauce: In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the minced garlic, rosemary, and thyme. Sauté for about 1-2 minutes until the garlic is fragrant but not burnt.

        Deglaze the Pan: Pour in the chicken broth and lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. Allow this to simmer for 3-4 minutes, reducing slightly.

          Add Cherry Tomatoes: Stir in the halved cherry tomatoes and let them cook for an additional 2-3 minutes until they soften.

            Combine Everything: Return the cooked chicken breasts to the skillet, spooning the sauce over them. Cook for an additional minute to heat through.

              Serve: Garnish with fresh parsley and serve hot over a bed of rice, pasta, or with crusty bread to soak up the delicious sauce.

                Prep Time, Total Time, Servings: 10 minutes | 30 minutes | Serves 4