This Garlic Butter Chicken is everything you crave on a busy weeknight: juicy, golden chicken breasts bathed in the most luscious, garlicky, buttery pan sauce. Fast enough for Wednesdays, yet special enough for Friday dinner at home, this dish is pure, saucy comfort—impossible to resist dipping fresh bread into that golden pool!
Why You’ll Love This Recipe
- Incredibly Juicy Chicken: Dredging and pan-frying the chicken in butter seals in all those flavorful juices for bite-after-bite tenderness.
- Rich, Dreamy Sauce: That garlicky butter sauce is made right in the pan—no extra pots required—and it’s so silky you’ll want to drink it with a spoon.
- 30-Minute Wonder: This Garlic Butter Chicken comes together in about half an hour, making it an easy, impressive main course even on your wildest weeknights.
- Minimal, Everyday Ingredients: You probably have everything on hand—no shopping for fancy specialty items needed!
Ingredients You’ll Need
One of the many joys of Garlic Butter Chicken is just how fuss-free—and accessible—the ingredients are! Each one has a role to play, from the savory chicken and real butter to the zippy fresh lemon that cuts through the richness. Here’s what you’ll need and why each matters:
- Chicken Breasts: Butterflying and flattening ensures even, juicy cooking, while their neutrality soaks up the buttery sauce beautifully.
- All Purpose Flour: A quick dredge creates a golden, crisp exterior and helps the chicken soak up the buttery sauce.
- Chicken Stock: This forms the body of the pan sauce, lending big, savory depth and richness.
- Unsalted Butter: Star of the show! Adds richness and a luscious, restaurant-style finish. Go unsalted for control.
- Fresh Garlic: Minced garlic perfumes the whole dish and makes the butter sauce truly irresistible.
- Fresh Parsley: Brings color and freshness that balances all the richness.
- Olive Oil: Just a bit blended with the butter helps the chicken brown perfectly without burning.
- Garlic Powder: Doubles down on garlic flavor, ensuring it’s infused into every bite.
- Salt and Black Pepper: Simple seasoning that underlines every savory note of the dish.
- Lemon Wedges: Squeezed over at the table, the lemon brightens everything and makes the flavors pop.
Variations
What I love about Garlic Butter Chicken is how effortlessly it adapts to whatever’s in your fridge or your current cravings. Don’t be afraid to tweak the sauce or seasoning—it’s designed to be deliciously versatile!
- Make it Herb-Forward: Swap the parsley for fresh thyme or rosemary for a woodland twist—just use a little less, as they’re more pungent than parsley.
- Spice It Up: Add a pinch of red pepper flakes or a dash of cayenne to the sauce for a gentle kick.
- Swap the Protein: Try boneless thighs for even more juiciness, or swap in thin pork cutlets if you’re feeling adventurous.
- Lower Carb Option: Skip the flour and simply sear the seasoned chicken—I promise the sauce still clings beautifully.
How to Make Garlic Butter Chicken
Step 1: Prep and Dredge the Chicken
Start by butterflying your chicken breasts horizontally to create four even pieces—this not only cooks them faster, but it keeps them juicy all the way through. In a shallow dish, blend the flour with garlic powder, salt, and pepper, then coat each chicken piece thoroughly, pressing the flour in so you get a perfect, even layer. Shake off the excess and set the chicken aside.
Step 2: Pan-Fry to Golden Perfection
In a large skillet, heat a tablespoon each of butter and olive oil over medium-high. Once the butter’s melted and bubbling (but not browning!), add the chicken. Sear until the undersides are golden brown, then flip and finish cooking until the chicken is opaque and cooked through—about 3–5 minutes per side, depending on thickness. Rest the chicken on a plate while you work the magic on the sauce.
Step 3: Make the Dreamy Garlic Butter Sauce
Lower the heat and toss in the fresh garlic. Stir and cook until just golden and fragrant—don’t let it burn! Pour in the chicken stock, giving the pan a good scrape to collect all those golden, flavorful bits. Now drop in the remaining butter, swirling as it melts to create a silky, slightly cloudy emulsion. Sprinkle in the chopped parsley and adjust seasoning with extra salt and pepper if you like.
Step 4: Finish and Serve
Return the chicken to the sauce and simmer on low, ladling the sauce over each piece so it’s drenched in flavor. Serve hot, with a generous squeeze of lemon to cut through the richness—a little acidity here is magic. Spoon extra sauce over the top and enjoy every garlicky, buttery bite!
Pro Tips for Making Garlic Butter Chicken
- Get Even Chicken Slices: Use a sharp knife to butterfly the breasts—this ensures every piece cooks at the same rate and stays gloriously moist.
- Sizzle, Don’t Steam: For a golden crust, don’t overcrowd the pan. Cook the chicken in batches if your skillet is small, so each piece gets beautifully caramelized.
- Whisk for Sauce Perfection: When adding butter to the stock, whisk rapidly so the sauce binds together—it should look glossy, not oily or split.
- Don’t Overdo the Lemon: Always squeeze lemon over the plated chicken—not into the pan—so the sauce stays smooth and silky.
How to Serve Garlic Butter Chicken
Garnishes
For a pop of color and bright, herby aroma, sprinkle plenty of fresh parsley or chives right before serving your Garlic Butter Chicken. If you want even more wow factor, a few curls of lemon zest or ultra-thin lemon slices look gorgeous and taste even better.
Side Dishes
This saucy chicken begs for crusty bread, creamy mashed potatoes, or even a bed of al dente pasta to catch every drop. I also adore it with buttered green beans, garlicky spinach, or a big, fresh salad to add crunch and brightness alongside each rich bite.
Creative Ways to Present
For a dinner-party-ready look, plate the sliced chicken atop a burst of bright greens, then pool the sauce dramatically around it. Stack everything on a toasted ciabatta for a garlicky open-faced sandwich, or tuck slices into a warm wrap with arugula and extra drizzle for a decadent lunch you’ll dream about all week.
Make Ahead and Storage
Storing Leftovers
Leftover Garlic Butter Chicken can be stored in an airtight container in the fridge for up to three days. Keep the sauce and chicken together—this helps the flavor soak into the meat and keeps everything tender for round two.
Freezing
The chicken freezes beautifully! Simply cool completely, then store slices and sauce in a freezer-safe container for up to two months. Thaw overnight in the fridge for best results.
Reheating
Gently reheat Garlic Butter Chicken in a skillet over low heat, adding a splash of stock or water as needed to loosen the sauce. The goal is to warm it through without simmering too long—a minute or two is all it takes for that magic to return.
FAQs
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Can I make Garlic Butter Chicken with chicken thighs?
Absolutely! Boneless, skinless thighs are wonderful in this recipe—they’ll be even juicier. Just keep an eye on cooking time, as they may need a minute or two extra in the pan compared to thin breast pieces.
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How do I avoid the sauce breaking or becoming oily?
The trick is to whisk in the butter gradually off the heat or over low heat, letting it melt gently into the stock. Also, avoid adding lemon directly to the pan while the sauce is hot, as acidity can cause it to split—add lemon as a finishing touch at serving.
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Is Garlic Butter Chicken gluten-free?
Not as written, since it uses all-purpose flour for dredging. But you can easily swap in your favorite gluten-free flour blend, or skip dredging entirely for a naturally gluten-free version with slightly less crust.
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Can I double the recipe for a crowd?
Yes! Just use a big skillet (or two) so the chicken browns properly, and you’ll have enough saucy Garlic Butter Chicken to feed everyone. You can also keep batches warm in a low oven while you finish searing the rest.
Final Thoughts
I can’t wait for you to experience how simple, homey, and irresistible Garlic Butter Chicken is. Each bite is pure, buttery, garlicky joy—and trust me, it’s the kind of dinner that makes any ordinary night feel a little bit luxurious. Give it a try, and let the sauce (and those empty plates) speak for themselves!
Print
Garlic Butter Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Stovetop
- Method: Stovetop
Description
Tender and juicy Garlic Butter Chicken is a savory dish that delights the taste buds with its rich flavors. This recipe combines tender chicken breasts coated in a garlic-infused buttery sauce, perfect for a cozy dinner at home.
Ingredients
For the Chicken:
- 2x 9oz/250g Chicken Breasts, brought close to room temp
- 1/4 cup / 40g Plain / All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Salt, plus more to taste
- 1/2 tsp Black Pepper, plus more to taste
- 1 tbsp Olive Oil
For the Sauce:
- 1/2 cup / 120ml Chicken Stock
- 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks
- 2 cloves of Garlic, minced/finely diced
- 1 tbsp finely diced Fresh Parsley
- 1 Lemon, divided into 4 wedges (to serve)
Instructions
- Prepare Chicken: Combine flour, garlic powder, salt, and pepper in a shallow dish. Dredge chicken breasts in the flour mixture, ensuring even coverage.
- Cook Chicken: In a pan, heat butter and olive oil. Fry chicken breasts until golden and cooked through, about 3-5 minutes per side. Set aside.
- Make Sauce: Reduce heat, add garlic to the pan, then pour in stock. Add butter, parsley, salt, and pepper. Simmer until thickened.
- Combine: Return chicken to the pan, coat with sauce, and simmer briefly. Serve with additional sauce and lemon wedges.
Notes
- Butter: Unsalted butter offers better control over saltiness. Use low-sodium stock if using salted butter.
- Lemon: Squeeze lemon over the dish before serving for a refreshing touch.
- Herbs: Fresh parsley complements the dish well. Thyme or rosemary can be substitutes, but adjust for their stronger flavors.
- Calories: The calorie count is an overestimate, assuming the recipe serves 4.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 0.54 g
- Sodium: 690 mg
- Fat: 19.52 g
- Saturated Fat: 9.01 g
- Unsaturated Fat: 8.547 g
- Trans Fat: 0.01 g
- Carbohydrates: 8.39 g
- Fiber: 0.4 g
- Protein: 30.72 g
- Cholesterol: 116 mg
