Irresistible Garlic Butter Chicken & Ribeye

by

Ingredients

  • 2 ribeye steaks (about 1-inch thick)
  • 2 boneless chicken breasts (pounded slightly for even cooking)
  • 4 tbsp unsalted butter (divided)
  • 4 cloves garlic (minced)
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp dried thyme (or fresh sprigs)
  • 1 tsp dried rosemary
  • 1 tsp chili flakes (optional)
  • Salt & black pepper (to taste)
  • Fresh parsley (chopped, for garnish)
  • Lemon wedges (for serving)

Instructions

  1. Prepare Meat: Pat dry the ribeye steaks and chicken breasts. Season generously with salt, pepper, paprika, thyme, and rosemary on both sides.
  2. Sear Ribeye: Heat 1 tbsp olive oil and 1 tbsp butter in a skillet over medium-high heat. Add ribeye steaks and sear 3–4 minutes per side (depending on thickness) until browned. Remove and let rest.
  3. Cook Chicken: In the same pan, add another 1 tbsp olive oil. Place chicken breasts and cook 5–6 minutes per side until golden and cooked through. Remove and keep warm.
  4. Make Garlic Butter Sauce: Lower heat, melt remaining butter in the skillet, add minced garlic, and sauté for 30 seconds until fragrant. Stir in chili flakes (if using).
  5. Combine: Return chicken and ribeye to the skillet. Spoon garlic butter over the top.
  6. Serve: Garnish with fresh parsley and a squeeze of lemon. Serve hot with mashed potatoes, rice, or roasted veggies.

Would you like me to make this one-pan style (chicken + ribeye cooked together for easier cleanup) or keep it as a restaurant-style separate cooking method?

Leave a Comment