One-Pan Garlic Butter Chicken

Pat the chicken breasts dry with paper towels and season both sides with salt, black pepper, and paprika. Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side until golden brown and nearly cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium and add the remaining 2 tablespoons of butter to the same skillet. Stir in the minced garlic and Italian seasoning, cooking for about 1 minute until fragrant. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan to create a rich and flavorful sauce.

Return the chicken breasts to the skillet and spoon some of the garlic butter sauce over the top. Simmer for 5–7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If using spinach, stir it into the skillet during the final 2 minutes of cooking

Sprinkle the chicken with fresh parsley and serve immediately with lemon wedges on the side. Spoon the warm garlic butter sauce over the chicken before serving for extra flavor. Pair with mashed potatoes, rice, pasta, or roasted vegetables for a complete meal.