Description
Juicy, golden seared chicken breasts coated in a rich garlic butter sauce with a hint of paprika and fresh parsley. This low carb steakhouse style dish is bold, savory, and perfect for a satisfying weeknight dinner.
Ingredients
Scale
- 4 boneless, skinless chicken breasts, about 700 grams total
- 4 tablespoons unsalted butter
- 5 cloves garlic, finely minced
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon paprika
Instructions
- Heat a large skillet over medium heat until warm.
- In a small bowl, mix salt, black pepper, and paprika. Season both sides of the chicken evenly.
- Add olive oil to the skillet and swirl to coat the surface.
- Place chicken breasts in the skillet and sear for 5 to 6 minutes on each side until golden brown.
- Reduce heat slightly. Add butter and minced garlic to the pan. As the butter melts, spoon it over the chicken repeatedly.
- Continue cooking for another 5 to 7 minutes until the internal temperature reaches 75 degrees Celsius.
- Remove from heat and sprinkle freshly chopped parsley over the top before serving.
Notes
- Pat the chicken dry before cooking for a better sear.
- Lower the heat when adding garlic to prevent burning.
- Let the chicken rest for a few minutes before slicing to keep it juicy.
- If the sauce thickens too much, add a tablespoon of water to loosen it slightly.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 410
- Sugar: 0g
- Sodium: 520mg
- Fat: 26g
- Saturated Fat: 12g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 155mg