Hey y’all! Craving something quick, comforting, and absolutely delicious? This Garlic Butter Chicken recipe is the answer—think juicy chicken cooked to golden perfection, bathed in a rich, garlicky butter sauce that’s impossible to resist. It’s perfect for busy weeknights or cozy gatherings, and the flavor is always a hit. Ready for the most mouthwatering chicken ever? Let’s get cooking!
Why You’ll Love This Garlic Butter Chicken
- Effortless and quick—ready in under 30 minutes for minimal fuss.
- Loaded with savory garlic and butter flavors for maximum craveability.
- Juicy chicken with crispy, golden edges every time.
- Perfect for weeknight dinners and special occasions alike.
- Pairs beautifully with a wide array of sides, from veggies to pasta.
Garlic Butter Chicken Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs/680g)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
- 4 tablespoons all-purpose flour
- 3 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley (plus more for garnish)
How to Make Garlic Butter Chicken: Step-by-Step Directions
Step 1: Prep the Chicken
Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, and smoked paprika. Lightly dredge each chicken breast in flour, shaking off any excess.
Step 2: Sear the Chicken
Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer chicken to a plate and tent loosely with foil.
Step 3: Make the Garlic Butter Sauce
Lower the heat to medium. Add remaining 4 tablespoons butter to the skillet. Stir in the minced garlic and sauté for about 1 minute, just until fragrant (don’t let it brown!). Pour in the chicken broth and lemon juice, scraping up any bits stuck to the bottom of the pan. Simmer the sauce for 2-3 minutes, letting it reduce slightly.
Step 4: Finish and Serve
Return the chicken (plus any juices) to the skillet. Spoon the hot garlic butter sauce over the top and simmer for 1-2 minutes. Sprinkle with fresh parsley and serve immediately, spooning extra sauce over each serving.
Notes & Cooking Tips
- For extra tender chicken, pound the breasts to even thickness before cooking.
- Don’t overcrowd the pan—cook chicken in batches if necessary for the best sear.
- Unsure about food safety? Check out this safe cooking temperature guide for poultry.
Garlic Butter Chicken Variations
- Creamy Garlic Butter Chicken: Stir in 1/3 cup heavy cream to the sauce for a rich, velvety finish.
- Spicy Garlic Butter Chicken: Add 1/2 teaspoon red pepper flakes or cayenne pepper for a zesty kick.
- Herbed Garlic Butter Chicken: Mix in fresh basil or thyme with the parsley for an aromatic twist.
Required Equipment for Garlic Butter Chicken
- Large skillet or frying pan
- Measuring spoons & cups
- Tongs or spatula
- Meat thermometer
- Cutting board and knife
Storing Garlic Butter Chicken: Instructions & Shelf Life
Let chicken cool completely, then store in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze for up to 2 months. To reheat, gently warm in a skillet over medium heat with a splash of broth, or use the microwave for individual portions.
Perfect Pairings & Serving Recommendations
- Serve Garlic Butter Chicken over creamy mashed potatoes, fluffy rice, or al dente pasta.
- Complete your meal with roasted vegetables or a crisp green salad.
- Pair with a chilled glass of Sauvignon Blanc or a light-bodied Chardonnay for extra flair (see more wine pairing ideas).
Pro Tips for the Best Garlic Butter Chicken
- Let the chicken rest for a few minutes before slicing to keep in all the tasty juices.
- Use fresh garlic—not jarred—for maximum flavor impact (learn why fresh garlic matters on Serious Eats).
- Deglaze your pan thoroughly to infuse the sauce with deep, savory notes from the browned bits.
Garlic Butter Chicken FAQ
- Can I use chicken thighs instead of breasts?
- Absolutely! Bone-in or boneless chicken thighs work well—just adjust cooking time until they reach 165°F.
- Can I make Garlic Butter Chicken ahead?
- Yes, you can make it up to 2 days in advance and gently reheat; add a splash of broth to keep it moist.
- Is Garlic Butter Chicken gluten-free?
- Substitute all-purpose flour with your favorite gluten-free blend to make this recipe gluten-free.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon dried Italian herbs
- 2 tablespoons chopped fresh parsley
- 1/4 cup low-sodium chicken broth (optional)
Instructions
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1Season chicken breasts with salt and black pepper on both sides.
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2Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove chicken from the skillet and set aside.
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3In the same skillet, reduce heat to medium and add butter. Once melted, stir in minced garlic and cook for 1-2 minutes until fragrant.
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4Add dried Italian herbs and chicken broth (if using), stirring to combine. Let simmer for 1 minute.
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5Return chicken to the skillet and spoon the garlic butter sauce over the top. Simmer for 2-3 minutes to heat through.
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6Garnish with chopped parsley before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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