Savory Skillet Chicken Breast Recipe With Garlic Herb Pan Gravy (20 Minutes, 8 Ingredients) by Ann Marie G. Halstead
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Chicken breasts are cooked in butter, olive oil, garlic and herbs for a flavorful – and fast – dinner. This is one of my family's favorite one-pan chicken dinners. This easy skillet garlic and herb chicken breast recipe is on the table in about 20 minutes.
To make this high-protein recipe you only need eight ingredients. Here is your gluten-free shopping list: boneless/skinless chicken breasts (or buy them with the skin on if you prefer), butter, olive oil, fresh garlic, dried oregano, dried thyme, onion powder, fresh herbs and optional white wine or chicken broth to help deglaze the pan. (Check out the health benefits of protein.)
These savory, juicy chicken breasts are delicious served with potatoes, quinoa, rice or even noodles so you have something to drizzle the garlic herb pan gravy over. This is a fantastic weeknight dinner, but I sometimes serve it when we have guests over.
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4
Ingredients
- 4 boneless/skinless chicken breasts, pounded to 1/2- to 1/4-inch thickness
- 2 tablespoons butter (divided)
- 1 tablespoon olive oil
- 5 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon onion powder
- fresh herbs (thyme, rosemary, oregano, parsley, etc.)
- splash of white wine or chicken broth (optional)
Here's how to make it:
- Heat 1 tablespoon of the butter and olive oil in a skillet over medium heat. Add the garlic and dried herbs and cook 30 seconds. (I like to throw a few whole garlic cloves into the pan to spread on bread as a side dish.)
- Season the chicken with salt and pepper. Add the chicken to the pan. Cook until golden brown on both sides and cooked through, about 4 to 5 minutes per side. (Pounding the chicken to an even thickness helps it cook evenly and quicker.)
- Add the remaining 1 tablespoon of butter, fresh herbs and splash of white wine, if using. Cook about 2 minutes more. (Chicken is cooked through at 165 degrees F on a food thermometer.)
- Serve the chicken with the pan drippings. Store any leftover chicken in an airtight container in the fridge.
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