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Herb-Sautéed Chicken with Garlic Butter Sauce inspired by No Name Restaurant
Inspired by No Name Restaurant

Herb-Sautéed Chicken with Garlic Butter Sauce

Main Course
This dish features tender boneless chicken breast sautéed with aromatic herbs and finished with a light garlic butter sauce. The quick cooking method preserves the chicken's moisture while browning the exterior for added flavor. Accompanied by creamy mashed potatoes and seasonal vegetables, this preparation elevates simple ingredients into a satisfying meal.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Servings 4

Ingredients

  • 4 whole Boneless, skinless chicken breasts (6-7 oz each)
  • 1 tsp Kosher salt
  • 1/2 tsp Black pepper (Freshly ground)
  • 2 tbsp All-purpose flour (For dusting)
  • 2 tbsp Olive oil
  • 3 tbsp Unsalted butter (Divided)
  • 4 sprigs Fresh thyme
  • 1 sprig Fresh rosemary
  • 4 cloves Garlic (Thinly sliced)
  • 1 medium Shallot (Finely minced)
  • 1/2 cup White wine (Dry)
  • 1/2 cup Chicken broth (Low-sodium)
  • 1 tbsp Fresh lemon juice
  • 2 tbsp Fresh parsley (Chopped)
  • 2 cups Mashed potatoes (For serving)
  • 2 cups Seasonal vegetables (For serving)

Tools You'll Need

  • Large skillet
  • Meat thermometer
  • Meat mallet (if needed for pounding)
  • Tongs
  • Whisk
  • Aluminum foil

Chef's Tip

If chicken breasts are uneven in thickness, place them between plastic wrap and gently pound to an even thickness of about 1/2 inch. This ensures they cook evenly and stay tender throughout.

Instructions

  1. If chicken breasts are thick, slice horizontally or butterfly to create cutlets about 1/2 inch thick. Pat dry with paper towels.
  2. Season chicken on both sides with salt and pepper, then lightly dust with flour, shaking off excess.
  3. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter is melted and foaming subsides.
  4. Add chicken breasts in a single layer, being careful not to overcrowd the pan (work in batches if necessary). Cook undisturbed until golden brown on one side, about 4-5 minutes.
  5. Turn chicken and add thyme and rosemary sprigs to the pan. Continue cooking until chicken is golden on other side and cooked through (internal temperature of 165°F), about 4-5 minutes more.
  6. Transfer chicken to a plate and tent loosely with foil to keep warm.
  7. Reduce heat to medium and add 1 tablespoon butter to the skillet. Add garlic and shallot, cooking until fragrant but not browned, about 1 minute.
  8. Add white wine, scraping up any browned bits from bottom of pan. Simmer until reduced by half, about 2-3 minutes.
  9. Add chicken broth and simmer until slightly reduced, about 3-4 minutes.
  10. Remove pan from heat and whisk in remaining 1 tablespoon butter and lemon juice to create a silky sauce.
  11. Discard herb sprigs, then return chicken to the pan, turning to coat with sauce. Sprinkle with chopped parsley.

Plating

Place a portion of mashed potatoes in the center of each warmed plate. Arrange a chicken breast alongside or slightly overlapping the potatoes. Spoon the garlic butter sauce over and around the chicken. Add seasonal vegetables to complete the plate. Garnish with additional fresh herbs if desired.

Storage & Reheating

Leftover chicken can be stored in an airtight container with some of the sauce for up to 3 days in the refrigerator. Reheat gently in a covered skillet over medium-low heat until warmed through, adding a splash of chicken broth if the sauce has thickened too much.

About This Recipe

This dish draws inspiration from classic American restaurant cooking where simple, high-quality ingredients are prepared with straightforward techniques. While restaurant versions might include additional garnishes or specialty ingredients, this home adaptation focuses on bringing out the best in everyday ingredients. The combination of herbs and garlic creates a fragrant, flavorful dish that feels special despite its simplicity.

How did it turn out?

We'd love to hear about your experience making this recipe!