Crispy, juicy, and full of flavor—this is how to cook chicken breast in a pan with butter the right way. A sizzling hot pan, golden sear, and buttery garlic make all the difference. Once you try it, you will never cook chicken any other way!
Watch my video below for a simple, step-by-step recipe on how to cook chicken breast in a pan with butter to perfection. If you find it helpful, don’t forget to like and subscribe for more easy and delicious recipes!
Why Should You Cook Chicken Breast in a Pan with Butter?
If you haven’t tried pan-seared chicken with butter yet, I’d highly recommend it. Here’s why I love this method—and why I think you will too!
- That golden, crispy crust? Unreal. Searing the chicken in a hot pan gives it that beautiful, restaurant-quality crust that’s hard to beat.
- Butter makes everything better. Seriously. It adds richness, keeps the chicken juicy, and infuses it with flavor.
- No dry chicken here! The butter-basting trick ensures every bite stays moist and tender.
- No oven, no hassle. Everything happens in one pan, making cleanup super easy.
- It’s so easy to customize. Swap out herbs, add a squeeze of lemon, or throw in some chili flakes for extra heat.
- Dinner in under 20 minutes. Perfect for busy nights when you want something quick but still really good.
- Tastes like something from a fancy restaurant. But trust me, it’s way easier than you think.
What You Need For This Butter Chicken Recipe
Cooking chicken breast in a pan with butter is quick, simple, and requires just a handful of ingredients, yet the result feels like something you’d order at a restaurant.
- 2 pieces (170 grams each) of boneless, skinless chicken breasts
- 1 teaspoon (5 grams) salt
- 1/2 teaspoon (1 gram) freshly ground black pepper
- 1/2 teaspoon (1.5 grams) garlic powder(optional)
- 3 tablespoons (45 ml) cooking oil (vegetable, coconut oil, avocado oil or clarified butter)
- 3 1/2 tablespoons (50 grams) unsalted butter
- 10 garlic cloves (about 30 grams), smashed
- A few sprigs of fresh thyme (or rosemary for variation, about 5 grams)
Quick Note – No fresh herbs? No problem! Dried thyme, rosemary or any poultry spice mix works just as well.
How to Cook Chicken Breast in a Pan with Butter?
Want to make a chicken breast that’s juicy, and beautifully golden on the outside? I’ll walk you through exactly how to cook chicken in a pan with butter, step by step. With a few simple tricks, you’ll get that perfect balance of crispy crust and tender, juicy meat.
Step 1: Let the Chicken Come to Room Temperature
One of the biggest mistakes people make when cooking chicken breast is taking it straight from the fridge to the pan. Let your chicken sit out for 15–30 minutes before cooking. This helps it cook more evenly and prevents it from drying out.
Step 2: Season the Chicken Well
Before anything else, pat that chicken dry with a paper towel. A dry surface means a better sear. Then, go in with salt, pepper, and a little garlic powder (if you’re using it).
Step 3: Get Your Pan Really Hot
Here’s a trick: your pan needs to be hot before the chicken touches it. I heat up a large pan over medium-high heat, then add oil. The oil helps prevent the butter from burning later, so don’t skip it! You’ll know it’s ready when you see a slight shimmer on the surface.
Top Tip: When I have clarified butter on hand, I use it instead of oil for searing—it adds rich, buttery flavor while handling high heat without burning.
Step 4: Sear the Chicken
Carefully place the chicken breasts into the pan—you should hear a sizzle. If you don’t hear a sizzle, your pan isn’t hot enough! Now, resist the urge to move them around. Let them sit for 3–4 minutes until a deep golden crust forms.
Step 5: Flip and Cook the Other Side
Turn the chicken over and cook for another 3–4 minutes. At this point, the chicken should be golden brown on both sides but not fully cooked through.
Step 6: Add Butter, Garlic, and Herbs
Now comes my favorite part! Lower the heat to medium and drop in butter, along with smashed garlic cloves and fresh thyme. As the butter melts, tilt the pan and start basting the chicken—just spoon that buttery, garlicky goodness right over the top. Keep doing this for 5–8 minutes, and trust me, this step is what makes the chicken next level.
Step 7: Check for Doneness
One thing I never skip? Checking the internal temperature with a meat thermometer. You’re looking for 165°F (75°C) at the thickest part. If it’s not there yet, keep basting for another minute or two. Better safe than sorry!
Step 8: Let It Rest
I know it’s tempting to cut into that gorgeous chicken right away, but don’t! Let it rest for 5 minutes so the juices can settle.
Small Reminder – Don’t rush the resting step! This is what keeps your chicken tender and juicy instead of dry. I promise, it’s worth the wait!
Want the perfect pairing? Buttery chicken and creamy mashed potatoes are a classic combo. Check out my mashed potato tips for the fluffiest texture!
Perfect Pan-Seared Chicken Breast Recipe
2
servings10
minutes12
minutes320
kcal22
minutesThis is how to cook chicken breast in a pan with butter for the perfect golden crust and juicy center. A sizzling pan, garlic, and thyme take it to the next level. Simple, quick, and absolutely delicious!
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Ingredients
2 pieces (170 grams each) boneless, skinless chicken breasts
1 teaspoon (5 grams) salt
1/2 teaspoon (1 gram) freshly ground black pepper
1/2 teaspoon (1.5 grams) garlic powder (optional)
3 tablespoons (45 ml) cooking oil (vegetable, clarified butter, or avocado oil)
3 1/2 tablespoons (50 grams) unsalted butter
10 pieces (30 grams) garlic cloves, smashed
2 sprigs fresh thyme (or rosemary for variation, about 5 grams)
Directions
- Bring the Chicken to Room Temperature: A common mistake is cooking chicken straight from the fridge. Let it sit at room temperature for 15–30 minutes before cooking—this helps it cook evenly and keeps it from drying out.
- Pat Dry & Season Generously: Use a paper towel to remove any excess moisture from the chicken breasts—this is key to getting a good sear. Season both sides with salt, black pepper, and garlic powder (if using) to enhance the flavor.
- Heat Up Your Pan: Place a large frying pan over medium-high heat and add oil. The oil prevents the butter from burning and helps create a nice crust. Let the pan heat up until it’s hot but not smoking.
- Sear for a Golden Crust: Gently lay the chicken breasts into the hot pan—you should hear an instant sizzle! Let them cook undisturbed for 3–4 minutes, allowing a golden-brown crust to form.
- Flip & Cook the Other Side: Carefully turn the chicken over and let it cook for another 3–4 minutes until both sides are beautifully browned. The chicken won’t be fully cooked yet, but we’re about to add some extra flavor.
- Infuse with Butter, Garlic, and Herbs: Lower the heat to medium and add 3 tablespoons (42 grams) of butter, along with smashed garlic cloves and fresh thyme.
- Butter-Basting for Maximum Juiciness: As the butter melts, tilt the pan and continuously spoon it over the chicken for 5–8 minutes—this keeps it juicy and flavorful.
- Test for Perfect Doneness: To ensure the chicken is properly cooked, use a meat thermometer and check the thickest part. It should read 165°F (75°C). If needed, keep basting for another minute or two.
- Let It Rest Before Slicing: Take the chicken from the pan and let it rest for 5 minutes before cutting. This step is crucial—it allows the juices to settle, making the chicken even more tender and flavorful.
Recipe Video
Notes
- Use a Meat Thermometer: To ensure your chicken is perfectly cooked without being dry, use a meat thermometer to check that the internal temperature reaches 165°F (75°C). This prevents overcooking and ensures juiciness.
- Rest on a Wire Rack, Not a Plate – Resting your chicken on a rack instead of a plate prevents sogginess from trapped steam.
- Sear First, Lower Heat Later – Start on medium-high heat to lock in juices, then lower to medium to let the inside cook gently without drying out.
- Switch Up the Herbs – Thyme is classic, but sage, rosemary, or even a little fresh basil at the end can completely transform the flavor!
- Storage: Leftovers can be refrigerated in an airtight container for up to 4 days.
Nutrition Facts
- Total number of serves: 2
- Calories: 320kcal
- Fat: 18g
- Carbohydrates: 1g
- Protein: 36g
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Related Recipe: Now that you know how to cook chicken in a pan, see the fastest way to cook a whole chicken—quicker, easier, and a game-changer!
What to Serve with This Pan-Seared Chicken
This butter chicken recipe pairs well with almost anything! Here are some of my favorite ideas:
- Mashed potatoes – because buttery chicken and creamy potatoes are a match made in heaven.
- Steamed veggies – for a healthy balance. Try green beans, asparagus, or roasted carrots.
- Rice or quinoa – soak up that delicious garlic butter!
- Healthy Pasta – for low-carb and high-protein meal.
Avoid These Mistakes for the Best Pan-Seared Chicken!
- Cooking straight from the fridge – This leads to uneven cooking. Let it sit out for 15–30 minutes first.
- Overcrowding the pan – Too much chicken in the pan lowers the heat, making it steam instead of sear.
- Skipping the thermometer – Guessing the doneness is the fastest way to overcook your chicken.
- Using only butter from the start – Butter burns at high heat. Start with oil for the sear, then add butter later for flavor, or use Clarified Butter that has a high smoke point.
Should You Marinate or Dry Brine?
- Marinating: It enhances flavor but does not make the meat juicier. Too much acid, like vinegar or lemon juice, can actually toughen the chicken, so use it carefully.
- Dry brining: This is the best way to lock in moisture and boost flavor. Just season with salt for at least 30 minutes before cooking—or even overnight—for the juiciest results.
Want even more juicy chicken? Check out this post: 5 Ways To Cook Chicken Soaked In Buttermilk (Most Tender And Succulent).
Tried this pan-seared chicken recipe? Let me know how it turned out! If you have any questions about how to cook chicken breast in a pan with butter, leave a comment below or on the YouTube video here—I check those more often, so you will get a quicker reply. – Jen.