Ingredients (Serves 2–3)
- 2–3 chicken breasts or thighs
- 2–3 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika or chili powder (optional)
- 1 teaspoon fresh lemon juice
- Optional garnish: chopped parsley or thyme
Equipment Needed
- Skillet or frying pan
- Knife and cutting board
- Tongs or spatula
- Small bowl
Step 1: Prepare the Chicken
Pat the chicken dry with paper towels.
If thick:
- Slice horizontally or pound lightly
- Ensures even cooking
Season both sides with salt, pepper, and paprika (if using).
Step 2: Heat the Butter
In a skillet over medium heat:
- Melt butter gently
- Add minced garlic
- Sauté for 30–60 seconds until fragrant
Do not burn the garlic. Burned garlic tastes bitter.
Step 3: Cook the Chicken
Place the chicken in the skillet.
Cook each side:
- 5–7 minutes, depending on thickness
- Turn once, using tongs
Chicken is done when:
- Juices run clear
- Internal temperature reaches 165°F (74°C)
Step 4: Finish with Lemon
Remove from heat.
Drizzle with fresh lemon juice for brightness.
Optional:
- Add extra melted butter
- Sprinkle with fresh herbs
Step 5: Rest and Serve
Let the chicken rest for 2–3 minutes before slicing.
This helps retain juices.
Serve with:
- Steamed vegetables
- Mashed potatoes
- Rice or pasta
