Garlic Butter Chicken

Pound chicken breasts to even 3/4-inch thickness for uniform cooking. Season both sides generously with salt, pepper, thyme, oregano, and paprika. Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken and set aside.

In the same skillet, reduce heat to medium and add the remaining 5 tablespoons of butter. Once melted, add minced garlic and cook for 1-2 minutes until fragrant, stirring constantly to prevent burning. Add chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan.

Return the seared chicken breasts to the skillet, spooning the garlic butter sauce over the top. Cook for an additional 2-3 minutes to heat through and allow the flavors to meld. Remove from heat and sprinkle with fresh chopped parsley. Serve immediately with lemon wedges and your choice of sides such as roasted vegetables, mashed potatoes, or rice.