I make this garlic butter chicken when I want something comforting, flavorful, and quick. The chicken turns golden and juicy, and I coat it in a rich garlic butter sauce that feels restaurant-worthy but is incredibly simple to prepare at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts (or thighs)
Salt and black pepper, to taste
1/2 tsp paprika (optional)
2 tbsp olive oil
3 tbsp unsalted butter, divided
6 cloves garlic, minced
1/2 cup chicken broth (or dry white wine)
1 tbsp fresh lemon juice (optional)
1–2 tbsp chopped parsley, for garnish
Directions
I start by patting the chicken dry with paper towels. I season both sides with salt, black pepper, and paprika for added color and flavor.
In a large skillet, I heat the olive oil and 1 tablespoon of butter over medium-high heat. I add the chicken and sear it for about 4–5 minutes per side until it turns golden brown and reaches an internal temperature of 165°F (74°C). Then I transfer it to a plate and keep it warm.
Using the same skillet, I reduce the heat to medium and add the remaining 2 tablespoons of butter along with the minced garlic. I sauté the garlic for about 30–60 seconds until fragrant, being careful not to burn it.
Next, I pour in the chicken broth and lemon juice, scraping up the browned bits from the bottom of the pan. I let the sauce simmer for 2–3 minutes to reduce slightly and concentrate the flavor.
Finally, I return the chicken to the skillet and spoon the sauce over the top. I let it simmer for another 2 minutes to heat through. I garnish with chopped parsley and serve immediately.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: About 30 minutes
Variations
I sometimes stir in a splash of heavy cream after adding the broth when I want a creamier sauce. I also like adding sliced mushrooms or baby spinach to the pan for extra texture and flavor. If I want the chicken to cook more evenly and quickly, I gently pound it to an even thickness before seasoning.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming the chicken gently in a skillet over low heat with a splash of broth or water to keep it moist. I can also reheat it in the microwave in short intervals, spooning extra sauce over the top to prevent it from drying out.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use boneless, skinless chicken thighs for a juicier result. I just make sure they reach an internal temperature of 165°F before serving.
How do I know when the chicken is fully cooked?
I check with a meat thermometer and look for an internal temperature of 165°F (74°C). I also make sure the juices run clear and the center is no longer pink.
Can I make this recipe dairy-free?
I replace the butter with a dairy-free alternative or additional olive oil. The flavor changes slightly, but it still turns out delicious.
What can I serve with garlic butter chicken?
I enjoy serving it over mashed potatoes, rice, or pasta. I also like pairing it with sautéed spinach, steamed green beans, or roasted broccoli.
Can I prepare this ahead of time?
I can cook the chicken and sauce ahead of time and store them in the refrigerator. When ready to serve, I gently reheat everything together in a skillet until warmed through.
Conclusion
I find this garlic butter chicken to be a dependable and flavorful recipe that never disappoints. The golden seared chicken combined with the rich garlic butter sauce creates a meal that feels special without requiring complicated steps. It is one of my favorite dishes to make when I want something simple, comforting, and full of flavor.
📖 Recipe:
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Garlic Butter Chicken
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Juicy, golden-seared chicken breasts coated in a rich and flavorful garlic butter sauce, all made in one pan for an easy and comforting meal perfect for weeknights or special occasions.
Ingredients
4 boneless, skinless chicken breasts (or thighs)
Salt, to taste
Black pepper, to taste
1/2 tsp paprika (optional)
2 tbsp olive oil
3 tbsp unsalted butter, divided
6 cloves garlic, minced
1/2 cup chicken broth (or dry white wine)
1 tbsp fresh lemon juice (optional)
1–2 tbsp chopped parsley, for garnish
Instructions
- Pat the chicken dry with paper towels and season both sides with salt, black pepper, and paprika.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- Add the chicken and sear for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Transfer to a plate and keep warm.
- Reduce heat to medium and add the remaining 2 tablespoons of butter and minced garlic. Sauté for 30–60 seconds until fragrant.
- Pour in the chicken broth and lemon juice, scraping up browned bits from the pan. Simmer for 2–3 minutes until slightly reduced.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for 2 minutes until heated through.
- Garnish with chopped parsley and serve immediately.
Notes
Pound chicken to even thickness for quicker and more even cooking.
Add a splash of heavy cream for a creamier sauce.
Sliced mushrooms or baby spinach can be added for extra flavor and texture.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a skillet with a splash of broth or water to maintain moisture.
- Prep Time: 10 minutes
- Cook Time: 15–20 minutes
- Category: Dinner
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 420mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 135mg
