Juicy chicken breasts seared until golden and finished in a rich, buttery garlic-paprika sauce, all made in one skillet for an easy, comforting meal.

4 boneless, skinless chicken breasts (or thighs)

1 tablespoon olive oil

2 tablespoons unsalted butter, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon paprika

½ teaspoon salt

½ teaspoon black pepper

¼ cup chicken broth

½ teaspoon lemon juice (optional)

Fresh parsley for garnish (optional)

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Pat the chicken dry with paper towels and season both sides with garlic powder, onion powder, paprika, salt, and pepper.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through to an internal temperature of 165°F (74°C). Remove and set aside.
Reduce heat to medium. Add the remaining tablespoon of butter and pour in the chicken broth, scraping up browned bits. Simmer for 2–3 minutes and add lemon juice if using.
Return chicken to the skillet, spoon the butter sauce over the top, and cook for 2 more minutes.
Garnish with fresh parsley and serve hot.

Chicken thighs can be used for a juicier result.

Add a pinch of cayenne or chili flakes for heat.

Serve with mashed potatoes, rice, or steamed vegetables.