This Garlic Butter Chicken delivers deep comfort with minimal effort. The sizzle of chicken and aroma of garlic butter create a rich, glossy sauce that clings perfectly. It’s a simple yet impressive dish that turns humble ingredients into something special.
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Why You’ll Love This Garlic Butter Chicken
- Quick & fuss-free: Ready in under 30 minutes with minimal cleanup.
- Magical sauce: Silky, savory garlic butter sauce begs to be soaked up.
- Endlessly adaptable: Easily customize with spinach, sun-dried tomatoes, or Parmesan.
- Fancy without effort: Looks bistro-worthy but is simple to pull off.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- 1 tsp smoked paprika (regular paprika works too)
- 2 tbsp olive oil
- 4 tbsp unsalted butter, divided
- 6 large garlic cloves, minced
- 1/2 cup chicken broth (low-sodium preferred)
- 1 tbsp fresh lemon juice
- 2 tbsp freshly chopped parsley
Tools: A large skillet (preferably stainless steel or cast iron), tongs, a microplane or garlic press, and a small bowl for holding the sauce ingredients.
Notes: Using high-quality butter and fresh garlic really makes a difference here—they’re the stars of the show. And don’t skip the fresh lemon juice at the end; that little hit of acidity cuts through the richness and brightens everything up beautifully.
Nutrition (per serving)
| Calories: | 385 kcal |
| Protein: | 36 g |
| Fat: | 25 g |
| Carbs: | 3 g |
| Fiber: | 0.5 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Pound your chicken breasts to an even thickness. This is the single most important step for perfectly cooked chicken. Place them between two pieces of plastic wrap and gently pound the thicker ends until they’re about ¾-inch thick all over. This ensures they cook evenly and stay juicy.
- Use fresh garlic, not jarred. I know it’s tempting to reach for the pre-minced stuff, but for a recipe where garlic is a main flavor, fresh makes a world of difference. The flavor is brighter and more aromatic, and it won’t have that slightly bitter aftertaste.
- Let your chicken come to room temperature. Taking the chicken out of the fridge 15-20 minutes before cooking helps it sear better and cook more evenly. Cold chicken straight from the fridge can steam in the pan instead of developing that lovely golden crust.
- Have all your sauce ingredients measured and ready. Once you start making the sauce, things move quickly. Having your minced garlic, broth, and lemon juice prepped and within arm’s reach will prevent you from burning the garlic while you scramble to find the next ingredient.
How to Make Garlic Butter Chicken
Step 1: Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. In a small bowl, mix together the salt, black pepper, and smoked paprika. Sprinkle this seasoning blend evenly over both sides of each chicken breast, pressing gently so it adheres.
Step 2: Heat the olive oil in a large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully add the chicken breasts to the hot pan. They should sizzle immediately. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. You might notice some smoke—that’s normal! Just ensure your kitchen is well-ventilated.
Step 3: Flip the chicken using tongs. Add 1 tablespoon of the butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the chicken continuously with the hot butter and oil for about 1 minute. This adds an incredible layer of flavor and helps the second side get just as golden. Continue cooking for another 5-7 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F or 74°C). Transfer the chicken to a clean plate and tent loosely with foil.
Step 4: Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the same skillet. Once it’s melted and foaming, add the minced garlic. Cook for just 45-60 seconds, stirring constantly, until it’s incredibly fragrant. You’ll notice the color should remain a pale golden—be careful not to let it brown, or it can turn bitter.
Step 5: Pour in the chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. Those little bits are pure flavor gold! Let the broth simmer for 2-3 minutes, until it reduces by about half and the sauce starts to look slightly thickened.
Step 6: Remove the skillet from the heat. Stir in the fresh lemon juice and most of the chopped parsley. Taste the sauce and adjust the seasoning with a pinch more salt or pepper if needed. The sauce should be glossy and coat the back of a spoon.
Step 7: Return the chicken breasts and any accumulated juices on the plate back to the skillet. Spoon the garlic butter sauce over the chicken to warm it through for a minute. Garnish with the remaining parsley and serve immediately, making sure everyone gets plenty of that incredible sauce.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 2 months; sauce may separate slightly.
- Reviving: Reheat gently in a skillet with a splash of broth to restore sauciness.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort food pairing, they act as a perfect blank canvas for that glorious garlic butter sauce.
- Buttered egg noodles or fettuccine — A simple, quick carb that soaks up every last drop of sauce and turns this into a heartier meal.
- Roasted asparagus or green beans — The slight char and earthy flavor of roasted veggies provide a lovely contrast to the rich, buttery chicken.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity and citrus notes cut through the richness of the butter and complement the garlic beautifully.
- A cold lager or pilsner — The clean, crisp bubbles are incredibly refreshing and help cleanse the palate between each savory, buttery bite.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the effervescence and citrus are the perfect palate cleansers for this rich dish.
Something Sweet
- Lemon sorbet — Its bright, clean, and tart flavor is the perfect refreshing finish after a rich and savory main course.
- Simple shortbread cookies — The buttery, not-too-sweet flavor echoes the notes in the main dish and provides a lovely, gentle end to the meal.
- Dark chocolate espresso beans — Just a few of these offer a sophisticated, bitter-sweet crunch that contrasts wonderfully with the meal’s creaminess.
Top Mistakes to Avoid
- Overcrowding the pan. If you put too much chicken in the skillet at once, the temperature will drop drastically, and the chicken will steam instead of sear. Cook in two batches if your pan isn’t large enough.
- Burning the garlic. Garlic burns in a heartbeat and becomes bitter. Keep the heat low when you add it to the butter, and stir constantly. It should only cook for about a minute until fragrant.
- Overcooking the chicken. Chicken breasts can go from juicy to dry and tough very quickly. Use a meat thermometer! Pull the chicken at 165°F (74°C), and remember it will continue to cook a little while resting.
- Skipping the deglazing step. Those browned bits stuck to the pan are packed with flavor. When you add the broth, make sure you scrape them all up—they are the secret to a deeply flavorful sauce.
Expert Tips
- Tip: Use a mix of butter and oil. Starting with olive oil gives you a higher smoke point for a good sear, while finishing with butter adds unmatched flavor. It’s the best of both worlds for a perfect crust and a rich sauce.
- Tip: Don’t wash the pan between cooking the chicken and making the sauce. All those delicious browned bits (the fond) are the foundation of your sauce’s flavor. Deglazing the pan with broth incorporates them all.
- Tip: Add a splash of white wine. For an extra layer of flavor, deglaze the pan with ¼ cup of dry white wine (like Sauvignon Blanc) after cooking the garlic. Let it reduce by half before adding the chicken broth.
- Tip: Finish with fresh herbs. While parsley is classic, feel free to experiment. A tablespoon of fresh thyme, chives, or even tarragon added at the end with the lemon juice can completely change the profile of the dish.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs would be fantastic and even more forgiving. You’ll just need to adjust the cooking time. Cook them skin-side down first to render the fat and crisp the skin, which will take about 8-10 minutes. Flip and cook for another 5-7 minutes, or until cooked through. The richer dark meat pairs wonderfully with the garlic butter sauce.
How can I make the sauce thicker?
If you prefer a thicker, more gravy-like sauce, you have a couple of easy options. The simplest is to let it simmer and reduce for a few more minutes. Alternatively, you can make a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water and whisking it into the simmering sauce. It will thicken up almost instantly.
How should I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat with a tiny splash of broth or water to loosen the sauce. Avoid the microwave if you can, as it can make the chicken rubbery and cause the sauce to separate.
Can I make this dish ahead of time?
You can prep the components ahead to save time. Season the chicken and keep it covered in the fridge. Mince the garlic and chop the parsley. I don’t recommend cooking the entire dish ahead, as the chicken is best served fresh. However, you can quickly reheat it as described above with good results.
Is it possible to make this dairy-free?
Yes, you can! Substitute the butter with a high-quality vegan butter or olive oil spread. The flavor profile will be slightly different, but you’ll still get a delicious, savory sauce. Just be sure to use a brand of vegan butter that you enjoy the taste of, as it will be a prominent flavor.
Garlic Butter Chicken
Make the best Garlic Butter Chicken in under 30 minutes! This easy recipe features juicy chicken in a rich, glossy sauce. Get the simple, foolproof recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
-
1 tsp kosher salt (plus more to taste)
-
1/2 tsp freshly ground black pepper
-
1 tsp smoked paprika (regular paprika works too)
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2 tbsp olive oil
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4 tbsp unsalted butter (divided)
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6 large cloves garlic (minced)
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1/2 cup chicken broth (low-sodium preferred)
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1 tbsp fresh lemon juice
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2 tbsp freshly chopped parsley
Instructions
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Start by prepping your chicken. Pat the chicken breasts completely dry with paper towels—this is crucial for getting a good sear. In a small bowl, mix together the salt, black pepper, and smoked paprika. Sprinkle this seasoning blend evenly over both sides of each chicken breast, pressing gently so it adheres.01
-
Heat the olive oil in a large skillet over medium-high heat. You’ll know the pan is ready when the oil shimmers. Carefully add the chicken breasts to the hot pan. They should sizzle immediately. Cook for 5-7 minutes without moving them, until a beautiful golden-brown crust forms on the bottom. You might notice some smoke—that’s normal! Just ensure your kitchen is well-ventilated.02
-
Flip the chicken using tongs. Add 1 tablespoon of the butter to the pan. As it melts, tilt the pan slightly and use a spoon to baste the chicken continuously with the hot butter and oil for about 1 minute. This adds an incredible layer of flavor and helps the second side get just as golden. Continue cooking for another 5-7 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F or 74°C). Transfer the chicken to a clean plate and tent loosely with foil.03
-
Reduce the heat to medium-low. Add the remaining 3 tablespoons of butter to the same skillet. Once it’s melted and foaming, add the minced garlic. Cook for just 45-60 seconds, stirring constantly, until it’s incredibly fragrant. You’ll notice the color should remain a pale golden—be careful not to let it brown, or it can turn bitter.04
-
Pour in the chicken broth and use a wooden spoon or spatula to scrape up all the browned bits from the bottom of the pan. Those little bits are pure flavor gold! Let the broth simmer for 2-3 minutes, until it reduces by about half and the sauce starts to look slightly thickened.05
-
Remove the skillet from the heat. Stir in the fresh lemon juice and most of the chopped parsley. Taste the sauce and adjust the seasoning with a pinch more salt or pepper if needed. The sauce should be glossy and coat the back of a spoon.06
-
Return the chicken breasts and any accumulated juices on the plate back to the skillet. Spoon the garlic butter sauce over the chicken to warm it through for a minute. Garnish with the remaining parsley and serve immediately, making sure everyone gets plenty of that incredible sauce.07
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