ADVERTISEMENT
tes to form a golden-brown crust. Flip and cook the other side another 4–5 minutes, or until the internal temperature reaches 165°F (75°C).
Lower the heat to medium-low. Add the butter, smashed garlic cloves, and fresh herbs to the pan. As the butter melts, spoon it over the chicken repeatedly for 1–2 minutes. This bastes the chicken with flavor and gives it a rich, glossy finish — exactly what restaurant kitchens do.
Remove the chicken from the pan and let it rest for 5 minutes. Optional: squeeze a bit of lemon juice over the top for brightness.
🍽️ Serving Ideas:
This chicken goes with just about everything. Here are a few restaurant-inspired pairings:
- Serve over creamy mashed potatoes or garlic butter rice.
- Pair with roasted veggies like asparagus, carrots, or Brussels sprouts.
- Slice it and toss into a salad with a tangy vinaigrette.
- Use it in sandwiches or wraps with aioli and fresh greens.
🧠 Pro Tips from the Restaurant Kitchen:
- Don’t overcrowd the pan – Give each piece of chicken space, or it will steam instead of sear.
- Use fresh garlic and herbs – Dried versions won’t give you the same aromatic punch.
- Resting is key – Letting the chicken rest after cooking helps lock in juices and keep it tender.
- Want extra richness? – Deglaze the pan with a splash of white wine or chicken broth after cooking for a quick pan sauce.
🙌 Final Thoughts
I never thought I’d be able to recreate restaurant-quality chicken at home — but this recipe proved me wrong. Once I learned the technique, I realized it wasn’t about fancy tricks or exotic ingredients. It was about simple steps done right. And honestly? It’s now a regular in my weekly dinner rotation.
This really is the tastiest chicken I’ve ever eaten — and now, it can be yours too.
Ready to impress your taste buds (and maybe a dinner guest or two)? Go ahead, give it a try — you might just retire your takeout app for good.
Would you like a printable version or a quick video demo of this recipe?
