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Melt In Your Mouth Chicken Breast

This easy and healthy chicken recipe is perfect for weeknight dinners, featuring juicy chicken breasts seared to perfection and finished with a flavorful pan sauce.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Healthy
Calories: 320
Ingredients Method Notes

Ingredients
  

Chicken
  • 4 pieces boneless, skinless chicken breasts (about 1.5–2 pounds / 700–900g) Pound to an even ~1/2-inch thickness for even cooking.
Pan Sauce Ingredients
  • 1 cup low-sodium chicken broth or water Use for pan sauce.
  • 3 tablespoons olive oil, divided 2 tbsp for cooking, 1 tbsp optional for drizzling.
  • 2 tablespoons unsalted butter For cooking and optional sauce.
  • 3 cloves garlic, minced Adds flavor to the chicken and sauce.
  • 1 teaspoon kosher salt Adjust to taste.
  • 1/2 teaspoon black pepper Season to taste.
  • 1 teaspoon paprika Use smoked or sweet.
  • 1 teaspoon dried Italian seasoning Or 1 tablespoon fresh chopped herbs (thyme/rosemary).
  • 2 tablespoons plain Greek yogurt or mayo Optional for extra tenderness.
  • 1 tablespoon lemon juice, fresh Adds brightness.
  • 1 teaspoon Dijon mustard Optional for pan sauce.
  • 1/4 cup grated Parmesan Optional for garnish.
Garnish
  • Fresh parsley or chives, chopped For garnish.

Method
 

Preparation
  1. Pat chicken breasts dry with paper towels. Butterfly or pound to an even 1/2-inch thickness.
  2. Season both sides with kosher salt, black pepper, paprika, and Italian seasoning.
  3. Optional: In a bowl, mix Greek yogurt (or mayo), lemon juice, and a pinch of salt. Coat chicken and let sit in the fridge for 15–30 minutes.
Cooking
  1. Warm 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering.
  2. Add chicken breasts, cook undisturbed for 2–3 minutes until golden brown, then flip and sear the other side for 2 minutes.
  3. Method A (oven): Add remaining 2 tablespoons butter and minced garlic to the pan, spooning melted butter over each breast. Transfer to a preheated oven at 375°F (190°C) and bake for 8–12 minutes until internal temperature reads 165°F.
  4. Method B (stovetop): Lower heat to medium-low, add 1/2 cup chicken broth, cover, and simmer gently for 6–10 minutes until temperature reaches 165°F.
  5. Rest chicken for 5 minutes before slicing.
Make Sauce
  1. For the pan sauce, remove chicken to a plate. In the same skillet over medium heat, add remaining 1/2 cup broth, Dijon mustard (if using), and pan drippings. Simmer for 2–3 minutes until slightly reduced.
  2. Stir in a teaspoon of butter or 1 tablespoon Greek yogurt for creaminess. Spoon over chicken.
Serving
  1. Slice chicken against the grain, drizzle with sauce, and sprinkle with parsley, chives, or grated Parmesan. Serve immediately.

Notes

For a lighter option, use Greek yogurt in the marinade and skip butter. This recipe is adaptable for low-carb and gluten-free needs.