Description
This Garlic Butter Chicken with Paprika is a flavorful and easy-to-make dish featuring juicy boneless, skinless chicken breasts seared to perfection and topped with a rich garlic butter and smoky paprika sauce. Garnished with fresh parsley, it’s perfect for a comforting weeknight dinner.
Ingredients
Scale
Chicken
- 4 pieces Boneless, Skinless Chicken Breasts (Each piece approximately 6 ounces)
- 1 teaspoon Salt (kosher salt preferred)
- ½ teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Paprika (sweet or smoked)
Sauce
- 4 tablespoons Unsalted Butter
- 2 tablespoons Olive Oil
- 4 cloves Garlic (minced)
Garnish
- 1 handful Fresh Parsley (chopped)
Instructions
- Gather ingredients and cookware. Prepare all necessary ingredients and ensure you have a large skillet and a small saucepan ready for cooking.
- Season the chicken. Pat the chicken breasts dry with paper towels to help achieve a good sear. Season both sides evenly with kosher salt and freshly cracked black pepper.
- Heat the skillet. Place a large skillet over medium-high heat and add the olive oil, allowing it to get hot but not smoking.
- Sear the chicken. Lay the chicken breasts in the hot skillet and cook without moving for 5-6 minutes to get a golden-brown crust on one side.
- Flip and continue cooking. Turn the chicken breasts over, reduce the heat to medium, and cook for another 5-6 minutes, or until the chicken’s internal temperature reaches 165°F (75°C).
- Prepare garlic butter sauce. While the chicken cooks, melt unsalted butter in a small saucepan over low heat. Add the minced garlic and sauté gently for 1-2 minutes until fragrant but not browned.
- Add paprika to the butter. Stir the paprika into the garlic butter mixture thoroughly to combine the flavors.
- Plate the chicken. Transfer the cooked chicken breasts to a serving platter.
- Pour sauce over chicken. Drizzle the garlic paprika butter evenly over the chicken breasts, coating them with the flavorful sauce.
- Garnish and rest. Sprinkle chopped fresh parsley over the top and allow the chicken to rest a few minutes before serving to keep it juicy.
- Serve warm. Enjoy the garlic butter chicken hot alongside your favorite sides like vegetables, rice, or potatoes.
Notes
- Patting chicken dry before seasoning helps get a better sear and crust.
- Use unsalted butter to control saltiness in the dish.
- Adjust paprika to taste – smoked paprika adds a deeper flavor while sweet paprika is milder.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (75°C).
- Letting the chicken rest after cooking locks in juices for moist, tender meat.
- This dish pairs well with steamed vegetables, mashed potatoes, or a simple salad.
