Directions
- Prepare the skillet. Preheat a 12-inch non-stick skillet over medium-high heat. This ensures a quick sear and golden crust on the chicken.
- Dry the chicken. Pat the chicken pieces dry on all sides with paper towels. Removing excess moisture helps the chicken brown nicely instead of steaming.
- Season the chicken. In a medium bowl, sprinkle the chicken with flour, Italian seasoning, salt, and pepper. Toss thoroughly so each piece is evenly coated and no flour remains on the cutting board.
- Heat the fats. Add 1 Tbsp olive oil and 1 Tbsp butter to the skillet. Allow the butter to melt quickly, tilting the pan to coat the surface evenly.
- Cook the chicken. Arrange the chicken pieces in a single layer with space between them. Let cook undisturbed for about 3 minutes until golden brown on the bottom. Flip the pieces and cook for an additional 2 minutes, until nearly cooked through.
- Add garlic and butter. Reduce heat slightly, then add the remaining 2 Tbsp butter in small pieces along with minced garlic and parsley. Stir gently, cooking for 1 more minute. Ensure the chicken reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
- Serve immediately. Spoon onto a serving platter or individual plates and drizzle with the pan sauce for extra flavor.
Recipe Details
- Prep Time: 10 minutes
- Cook Time: 8–10 minutes
- Total Time: 18–20 minutes
- Servings: 4 servings
- Difficulty Level: Easy
Variations & Substitutions
- Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat.
- Lighter Version: Use 1 Tbsp olive oil and skip the extra butter; finish with a squeeze of lemon juice for brightness.
- Herb Swap: Try fresh thyme or rosemary instead of parsley for a different flavor profile.
- Creamy Option: Stir in 2–3 Tbsp heavy cream at the end for a richer, creamier sauce.
Serving Suggestions
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