Easy One-Pan Chicken with Garlic Butter Sauce

Make juicy weeknight chicken in one skillet with a rich garlic-butter pan sauce. Simple ingredients, step-by-step tips, swaps, and make-ahead storage.

Why You’ll Love It

This skillet dinner is the kind of meal that saves a busy night. It’s fast, it’s flavorful, and you only wash one pan. The chicken turns golden and juicy. The pan sauce is silky, garlicky, and bright with lemon. It clings to each bite like velvet.

You don’t need fancy tools or hard-to-find ingredients. A good skillet, a handful of pantry staples, and about 30 minutes are all it takes. The steps are simple, and the payoff tastes like a cozy restaurant meal at home.

It’s also flexible. Use thighs or breasts, wine or extra broth. Add a splash of cream or toss in mushrooms. Serve it over rice, mashed potatoes, or pasta. However you plate it, that glossy sauce brings everything together.

Looking for more simple ideas? Browse Easy Weeknight Dinners and our reader favorite One-Pan Meals for quick inspiration.

Ingredients

• 1 1/2 lb boneless, skinless chicken thighs (or 4 small breasts, pounded even)
• 1 tsp kosher salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 tsp paprika (smoky or sweet)
• 2 tbsp all-purpose flour (light dredge)
• 2 tbsp olive oil
• 3 tbsp unsalted butter, divided
• 6 cloves garlic, minced (go big for bold flavor)
• 1/2 cup low-sodium chicken broth
• 1/2 cup dry white wine (optional; sub extra broth)
• 1 tbsp fresh lemon juice (plus wedges for serving)
• 1 tsp Dijon mustard (optional, for gentle tang)
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• 2 tbsp chopped fresh parsley
• Pinch red pepper flakes (optional)

Equipment: 12-inch skillet, tongs, instant-read thermometer, wooden spoon.

Step-by-Step Instructions

1. Prep the chicken. Pat dry with paper towels. If pieces are thick, pound to even thickness so they cook evenly. Season both sides with salt, pepper, and paprika. Give each piece a light dusting of flour. Shake off the extra so you don’t get a gummy coating—this is a whisper-thin layer that helps with browning and sauce body.
2. Sear for color and flavor. Heat the skillet over medium-high. Add olive oil and 1 tablespoon butter. When it’s hot and the butter foam subsides, lay the chicken in without crowding. Let it sear until the underside is deep golden and a little crusty, about 4–5 minutes. Flip and sear the other side for 3–4 minutes. Transfer to a plate. Don’t cook it all the way yet; it will finish in the sauce.
3. Sweat the garlic. Drop heat to medium. Add the remaining butter. Stir in the garlic and cook for about 30 seconds. You want it fragrant and pale gold, not dark. Burnt garlic turns bitter fast.
4. Deglaze the pan. Pour in the wine (or extra broth). It will sizzle. Scrape up the browned bits stuck to the skillet. Those bits are pure flavor. Let the liquid bubble for 1–2 minutes to reduce slightly.
5. Build the sauce. Stir in broth, lemon juice, Dijon, thyme, and a pinch of chili flakes if you like a gentle kick. Let it simmer for another 2 minutes. Swirl the pan to help the sauce emulsify and look glossy. Taste; it should be savory, garlicky, and bright.
6. Finish the chicken. Return the chicken and any resting juices to the skillet. Spoon sauce over the top. Simmer 3–5 minutes, or until the thickest piece hits 165°F on an instant-read thermometer. The sauce should cling and look silky.
7. Garnish and serve. Turn off the heat. Stir in parsley. Adjust with more salt, pepper, or a squeeze of lemon. Serve with extra sauce and lemon wedges for the table.

Want a deeper dive into pan sauces? Check out our primer on Pan Sauce Basics, and see classic sauce technique at Food Network too.

Expert Tips

• Dry the surface. Moisture is the enemy of browning. Pat chicken dry before seasoning so you get that gorgeous, crispy sear.
• Don’t nudge the meat. Let it sit and sear. If it resists when you try to flip, give it another 30 seconds. It releases when a crust forms.
• Use medium heat for garlic. Garlic scorches fast. After searing, drop the heat before adding it. Pale and fragrant is perfect.
• Reduce to concentrate. A quick simmer after deglazing tightens flavors. Watch for a glossy look—your cue that the sauce is ready to coat.
• Finish with fat. A final swirl of butter gives the sauce that restaurant-style sheen and a soft, velvety mouthfeel.
• Balance the acid. Lemon lifts the richness. Start with 1 tablespoon, then add another squeeze if the sauce needs more sparkle.
• Check doneness, not time. Every piece is different. Use an instant-read thermometer and pull at 165°F for juicy results.
• Rest a minute. A short rest in the pan off heat lets juices settle and sauce thicken slightly.
• Make it a meal. Serve with mashed potatoes, buttered noodles, steamed rice, or a crisp green salad to catch every drop.

Storage

• Fridge: Cool leftovers, then store in an airtight container for 3–4 days. Spoon extra sauce over the top to keep it moist.
• Reheat: Warm gently in a skillet over low with a splash of broth, or microwave in short bursts at 50–60% power, basting with sauce between bursts.
• Freeze: Freeze in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge, then reheat as above.
• Meal prep: Portion with rice or potatoes and steamed veg. The sauce keeps everything tender and flavorful all week. For more make-ahead ideas, browse Meal Prep.

Variations

• Creamy version: Stir in 1/4–1/3 cup heavy cream at the end and warm through for a lush, creamy finish.
• Mushroom upgrade: Sauté 8 oz sliced cremini after searing the chicken. Cook until browned, then proceed with garlic and deglaze.
• Herb swap: Try rosemary, tarragon, or basil instead of thyme. Keep the lemon to brighten the herbs.
• Spicy twist: Add 1/2 tsp red pepper flakes to the sauce or finish with chili crisp for heat and crunch.
• Caper pop: Stir in 1 tablespoon capers with the lemon for a briny, punchy note.
• Gluten-free: Use a 1:1 gluten-free flour blend for dredging, or skip the dredge and reduce the sauce a bit more.
• Dairy-free: Swap butter for olive oil or a dairy-free butter. Finish with extra-virgin olive oil for sheen.
• Protein swap: Thin pork chops or firm tofu cutlets work well. Adjust sear times and cook to safe temps.
• Citrus change-up: Use lime or a splash of orange for a different citrus vibe.

FAQ

• Can I use chicken breasts? Yes. Pound to even thickness so they cook fast and stay juicy. Watch the temp and pull at 165°F.
• Do I need wine? No. Use more broth. If you want the slight tang wine gives, add a teaspoon more lemon or a splash of vinegar.
• Can I make the sauce thicker? Reduce a minute longer, or whisk 1/2 teaspoon cornstarch with 1 teaspoon cold water and stir in. Simmer 30 seconds until glossy.
• How do I avoid dry chicken? Don’t overcook. Sear for color, then finish gently in the sauce and use a thermometer.
• What if my garlic burns? Toss it and start that step over. Burnt garlic will make the entire sauce taste bitter.
• Can I double the recipe? Yes. Sear in batches so the pan isn’t crowded. Build the sauce with the combined fond for even more flavor.
• What should I serve with it? Mashed potatoes, rice, or buttered pasta are classics. Roasted green beans or a simple salad add freshness.
• Any trusted resources for technique? For pan-searing tips and sauce basics, see Serious Eats and Food Network.

Call to Action

If you cooked this dish, I’d love to hear how it went. Drop a comment with your twists, rate the recipe so others can find it, and hit save so you can make it again on a busy night. If you know a friend who needs a new weeknight win, share this post.

Hungry for more? Explore our quick hits in Easy Weeknight Dinners and more skillet favorites in One-Pan Meals. Happy cooking!