Oh, you are going to LOVE this Skillet Garlic Herb Chicken With Pan Sauce. Seriously, it’s one of those recipes that makes you feel like a total pro, even on a Tuesday night. I remember the very first time I made it – the sizzle of the chicken hitting the hot pan, the way the garlic started to toast and release that heavenly scent, mingling with sage and thyme… it was pure magic! It just goes to show you, with a few simple ingredients and a little bit of love, you can create restaurant-quality flavor right in your own kitchen. As an experienced recipe developer, I’ve chased flavors for years, and this one hits all the right notes: easy, quick, and unbelievably delicious. Trust me, this is going to be your new favorite go-to!
Why You’ll Love This Skillet Garlic Herb Chicken With Pan Sauce
Seriously, this recipe is a weeknight lifesaver!
- It’s incredibly easy – like, barely any fuss at all.
- Super quick to whip up, perfect for busy evenings when you still want a fantastic family dinner.
- The flavor? Oh my goodness, it’s restaurant-worthy with garlic, fresh herbs, and that dreamy pan sauce.
- It’s also fantastic for meal prep – leftovers taste just as amazing the next day!
Essential Ingredients for Skillet Garlic Herb Chicken
Okay, so you don’t need a whole fancy pantry for this, but here’s what’s going to make our Skillet Garlic Herb Chicken sing. I always have these on hand now!
- Four boneless, skinless chicken breasts (about 6 oz each) – pounding them helps them cook evenly, trust me!
- A generous amount of minced garlic – we’re talking about 1 and a half Tablespoons, or about 4 cloves if you’re mincing them fresh. Don’t be shy with the garlic!
- One Tablespoon of good olive oil.
- Salt and freshly ground black pepper – just enough to season both sides of the chicken.
- One-third cup of low-sodium chicken stock or, if you like a little something extra, a dry white wine like a Pinot Grigio works beautifully here.
- Four Tablespoons of unsalted butter, and this is important: we’re dividing it up!
- Two teaspoons of chopped fresh sage – it gives this amazing earthy flavor.
- One teaspoon of chopped fresh thyme.
- One teaspoon of chopped fresh rosemary.
Having all these bits and pieces ready to go is half the battle! You’ll see why in the steps.
Equipment Needed for Perfect Skillet Garlic Herb Chicken
Alright, let’s talk tools! You won’t need a whole kitchen renovation for this recipe, but a few key players make all the difference for getting your Skillet Garlic Herb Chicken just right.
- A sturdy 12-inch skillet: Cast iron or stainless steel works best for a good sear and even heating.
- A meat mallet: This is your secret weapon for getting chicken breasts perfectly even so they cook uniformly.
- An instant-read thermometer: Honestly, this is a game-changer for cooking chicken perfectly every single time. No more guesswork!
- A plate for resting the chicken.
Step-by-Step Guide to Making Skillet Garlic Herb Chicken With Pan Sauce
Alright, let’s get cooking! This is where the magic really happens for our Skillet Garlic Herb Chicken With Pan Sauce. Don’t worry, it’s way simpler than it sounds, and the results are just incredible. Follow along, and you’ll be amazed at what you can make!
Preparing the Chicken for Skillet Garlic Herb Chicken
First things first, let’s get that chicken ready. Grab your meat mallet – or even a heavy rolling pin or the bottom of a sturdy pan works in a pinch! Place the chicken breasts between two pieces of parchment paper or in a plastic bag. Gently pound them, focusing on the thicker parts, until they’re all about the same thickness. This is super important because it makes sure your chicken cooks evenly, so you won’t have dry edges and a raw center. Nobody wants that!
Searing the Skillet Garlic Herb Chicken
Now, crank up your stove to medium-high heat and get that 12-inch skillet nice and hot with the olive oil. While the pan heats, pat your chicken breasts completely dry with paper towels – this is key for getting a beautiful golden-brown sear. Season both sides generously with salt and pepper. Carefully lay the chicken in the hot skillet, and don’t you dare move it for about 5 to 6 minutes. You want a gorgeous crust to form! Flip them over and cook for another 5 to 6 minutes on the other side. The best way to know it’s done is with an instant-read thermometer – aim for 165°F in the thickest part. Once cooked, transfer the chicken to a plate and let it rest while we make the amazing sauce.
Crafting the Flavorful Pan Sauce
Lower your burner temperature just a bit, and melt about 1 and a half Tablespoons of that divided butter right in the same skillet. Toss in your minced garlic and chopped sage. Sauté them for just about 30 seconds until you can smell that wonderful aroma, but be careful not to burn the garlic! Pour in your chicken stock or white wine, and this is the fun part – scrape up all those delicious browned bits stuck to the bottom of the pan. That’s pure flavor! Now, cut the remaining butter into three smaller pieces and add them to the skillet, along with your thyme and rosemary. Stir until the butter is all melted and the sauce looks a little glossy and lovely. It’s coming together!
Finishing and Serving Your Skillet Garlic Herb Chicken
It’s time for the grand finale! Gently return your rested chicken breasts back into the skillet with that gorgeous pan sauce. Spoon some of that delicious sauce right over the top of each piece of chicken. Let it simmer for just a minute to warm everything through. And that’s it! You’ve just made incredible Skillet Garlic Herb Chicken With Pan Sauce. Serve it warm right away, maybe with a side of your favorite veggies from yummro.com to make a complete meal.
Tips for Success with Skillet Garlic Herb Chicken
Even though this Skillet Garlic Herb Chicken is pretty straightforward, a little trick here and there can really elevate it. I’ve learned a few things over the years that make a big difference, and I’m happy to share them!
- Fresh Herbs are Key: Seriously, don’t skimp on the fresh herbs! Dried herbs just don’t have that bright, aromatic punch. If you can’t find all three – sage, thyme, and rosemary – just pick your favorites. A blend of two is still fantastic. The aroma when they hit the warm pan? Divine!
- Don’t Crowd the Pan: When you’re searing the chicken, make sure you give each piece enough space in the skillet. If you try to cook too much chicken at once, it’ll steam instead of sear, and you won’t get that lovely golden-brown crust that adds so much flavor. Cook in batches if you need to!
- Watch That Garlic: That garlic toasts up super fast! I mean, like, blink-and-you’ll-miss-it fast. Keep a close eye on it and be ready to stir it into the butter and herbs to avoid burning. Burnt garlic tastes bitter, and we don’t want that in our yummy sauce.
Following these little tips will help you nail this recipe every time. For more fun in the kitchen, check out all the vibrant recipes over on yummro.com!
Ingredient Notes and Substitutions for Your Chicken Recipe
Let’s talk about making this Skillet Garlic Herb Chicken work perfectly for you! You know, sometimes you might not have exactly what the recipe calls for, and that’s totally okay. The beauty of cooking is making it your own!
If you can’t get your hands on all three fresh herbs – sage, thyme, and rosemary – don’t sweat it! A combination of two, or even just one really impactful herb like thyme or rosemary, will still be delicious. Just use about 1 teaspoon total of whatever you have. And if you’re out of chicken stock or don’t drink white wine, no problem! You can absolutely use vegetable broth instead. It’ll still give us that lovely liquid to create our sauce and scrape up all those tasty pan bits. Happy cooking!
Serving Suggestions for Skillet Garlic Herb Chicken
Now that you’ve got this amazing Skillet Garlic Herb Chicken, what do you serve it with? Oh, the possibilities! We’re talking fluffy mashed potatoes to soak up all that incredible pan sauce, or maybe some roasted asparagus or green beans for a fresh, healthy crunch. A simple side salad is always a winner too! For more delicious meal ideas, head over to yummro.com!
Storage and Reheating Your Skillet Garlic Herb Chicken
Got leftovers? Lucky you! This chicken is fantastic the next day. Let your Skillet Garlic Herb Chicken cool down completely, then pop it into an airtight container. It’ll keep nicely in the fridge for about 3 to 4 days. When you’re ready to reheat, the best way to get that lovely texture back is in a skillet over medium-low heat with a tiny splash of extra chicken stock or water. This helps bring the sauce back to life and keeps the chicken from drying out. You can also gently reheat it in the microwave, but I find stovetop is best for that just-made taste!
Frequently Asked Questions About Skillet Garlic Herb Chicken
Got questions about making this yummy Skillet Garlic Herb Chicken? I totally get it! Here are some things folks often ask:
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually super forgiving and stay wonderfully moist. Just pound them to an even thickness, and you might need to cook them a couple of minutes longer per side than the breasts to ensure they reach that 165°F internal temperature. Boneless, skinless thighs are easiest here.
What if I don’t have fresh herbs on hand?
If fresh herbs aren’t your jam or you just don’t have them, dried herbs can work in a pinch! Just use about 1 teaspoon of dried sage, 1/2 teaspoon of dried thyme, and 1/2 teaspoon of dried rosemary. Remember to add them when you add the garlic so they have a chance to release their flavor.
How can I make the pan sauce thicker?
The butter should naturally thicken the sauce a bit, but if you want it even thicker, you’ve got a couple of easy options! You can simmer the sauce for another minute or two after you add the butter, letting it reduce further. Or, for a quicker fix, mix about 1 teaspoon of cornstarch with 1 tablespoon of cold water to make a slurry. Whisk that into the simmering sauce until it thickens up. Easy peasy!
Can I use bone-in chicken pieces?
You know, you absolutely can, but it’ll change the cooking time quite a bit. Bone-in chicken takes longer to cook through. You’d want to sear them well, then probably finish them in the oven after making the sauce, rather than returning them to the skillet for just a minute or two. For this specific recipe’s quick timeframe, boneless, skinless pieces really are the way to go!
Estimated Nutritional Information
When you’re whipping up this delicious Skillet Garlic Herb Chicken, you’re looking at roughly 350-400 calories per serving, with about 20-25g of fat and a solid 35-40g of protein. Carbohydrates are pretty minimal, mostly coming from anything you serve it with. Remember, these are just estimates, and your exact numbers might shift a little depending on the brands you use and how much butter you *really* let nestle into that sauce. For more healthy eating ideas, dive into the journey at yummro.com!
Share Your Skillet Garlic Herb Chicken Creations
I absolutely LOVE seeing what you all make! If you try this Skillet Garlic Herb Chicken, please leave a comment below and tell me how it turned out. Did you switch up the herbs? What did you serve it with? I’d be thrilled if you shared photos of your masterpiece on social media too – you can tag me using yummro.com! Connecting with you over delicious food is the best part. If you have any questions or just want to say hi, feel free to reach out through our contact form!
Skillet Garlic Herb Chicken With Pan Sauce
Ingredients
Equipment
Method
- Pound thicker parts of chicken with the flat side of a meat mallet to even their thickness.
- Heat oil in a 12-inch skillet over medium-high heat. Dab chicken dry with paper towels, then season both sides of chicken with salt and pepper then add to skillet.
- Cook chicken about 5 – 6 minutes per side or until center registers 165 degrees on an instant read thermometer. Transfer to a plate.
- Reduce burner temperature slightly, then melt 1 1/2 Tbsp butter in same skillet. Add in garlic and sage and saute until garlic is golden brown, about 30 seconds.
- Pour in chicken broth and scrape up browned bits from bottom of pan. Dice remaining butter into 3 pieces then add to skillet along with thyme and rosemary. Stir until butter is melted.
- Return chicken to pan and spoon sauce over top. Serve warm.
Notes
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Layla Foster is an experienced food writer with a passion for crafting recipes that are vibrant, reliable, and deeply satisfying. With a strong background in home-cooking education and flavor development, Layla has built a trusted voice in the food space—empowering readers to cook with confidence, curiosity, and joy. Today, she proudly shares her work on yummro.com, where she develops flavorful, approachable recipes designed for everyday kitchens and real-world mealtime routines.
Layla’s culinary career began in local community kitchens and event catering, where she learned how to create dishes that were not only delicious, but also adaptable, scalable, and crowd-pleasing. Those early experiences revealed her natural talent for recipe creation and her love of teaching others. Determined to expand her impact, she transitioned into digital food media, producing step-by-step recipes, cooking guides, and inspired meal ideas for a growing online audience. Her approachable teaching style quickly gained attention, allowing her to turn her passion into a full-time career.
Over the years, Layla has collaborated with food startups, cooking instructors, and kitchenware brands to develop recipes and culinary content used by thousands of home cooks. Her recipes have been shared widely across cooking communities and featured in digital roundups for their clarity, balanced flavors, and consistent success. Layla is especially known for her ability to take classic favorites and give them a fresh, modern twist—while still keeping them simple, comforting, and achievable for busy home cooks.
