Garlic Butter Chicken Recipe tastes rich, garlicky, and a little bit fancy while it stays weeknight-easy, ready in about 30 minutes from start to finish. It works perfectly for busy families, date nights at home, or anyone who wants juicy chicken with a buttery pan sauce and zero stress. I first made this on a Tuesday in sweatpants, and my kids asked if we had a special occasion.
Why Make This Garlic Butter Chicken Recipe at Home
This garlic butter chicken recipe gives you restaurant-style flavor with simple ingredients you probably already keep in your kitchen. You control the salt, the quality of the chicken, and the amount of garlic, so the flavor hits exactly how you like it.
You also cook everything in one skillet, which keeps cleanup easy and weeknights sane. The garlic butter sauce coats every bite of chicken and tastes incredible over rice, potatoes, or veggies.
“This garlic butter chicken recipe tastes like something from a nice bistro, but I made it in one pan on a weeknight and my family inhaled it. ★★★★★”
Ingredients You Need
Chicken
- 1.5 to 2 pounds boneless skinless chicken breasts or thighs
- I prefer thighs for extra juicy chicken.
- Use thin sliced breasts or slice thick breasts in half horizontally so they cook evenly.
Seasoning mix
- 1 teaspoon fine sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika (smoked or sweet both work)
- 1 tablespoon cornstarch or all purpose flour
- This light coating helps the chicken brown and keeps it tender.
Garlic butter sauce
- 3 tablespoons unsalted butter, divided
- Use a good quality butter since it carries the flavor.
- 1 tablespoon olive oil
- 5 to 7 cloves fresh garlic, finely minced
- Jarred garlic works in a pinch, but fresh tastes cleaner and sweeter.
- 1/2 cup low sodium chicken broth
- You can use bouillon and water as a shortcut, just taste the salt.
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon red pepper flakes, optional
- 2 to 3 tablespoons chopped fresh parsley
- Dried parsley works if you do not have fresh; use 1 to 1.5 teaspoons.
Optional add ins
- 1/4 cup grated Parmesan for a cheesy finish
- 1/4 cup heavy cream for a richer, creamier garlic butter sauce
Equipment
- Large heavy skillet (10 to 12 inch, stainless steel or cast iron works best)
- Tongs for turning chicken
- Small bowl for seasoning mix
- Cutting board and sharp knife
- Instant read thermometer for perfect doneness
Tips & Mistakes
- Pat the chicken dry before seasoning so it browns nicely and does not steam.
- Slice thick chicken breasts into cutlets so they cook evenly and stay juicy.
- Season both sides generously; bland chicken usually means shy seasoning.
- Do not crowd the pan; cook in batches if needed so the chicken actually sears.
- Keep the heat at medium to medium high so the butter does not burn.
- Add garlic after the chicken browns so the garlic does not scorch.
- Use low sodium broth so the sauce does not turn too salty as it reduces.
- Pull chicken off the heat at 165°F internal temperature to avoid dry meat.
- Swirl the pan while the sauce simmers so the butter and broth stay combined.
- Taste the sauce at the end and adjust salt, lemon, or red pepper to your liking.
How to Make Garlic Butter Chicken Recipe
Step 1: Prep the chicken
Lay the chicken on a cutting board and trim any excess fat. If you use thick breasts, slice them in half horizontally to create thinner cutlets. Pat each piece dry with paper towels so the seasoning sticks and the chicken browns well.
Step 2: Season the chicken
In a small bowl, mix salt, pepper, garlic powder, onion powder, paprika, and cornstarch or flour. Sprinkle this mixture over both sides of the chicken and press it in lightly with your hands. Set the seasoned chicken aside while you heat the pan.
Step 3: Sear the chicken
Place a large skillet over medium high heat and add 1 tablespoon butter and the olive oil. When the butter melts and the pan looks hot and shimmery, lay the chicken in a single layer. Sear the first side for about 4 to 6 minutes, until it looks golden and releases easily from the pan.
Flip the chicken and cook the second side for another 4 to 6 minutes, depending on thickness. Check the thickest piece with an instant read thermometer; you want 165°F. Move the cooked chicken to a plate and tent it loosely with foil while you make the garlic butter sauce.
Step 4: Build the garlic butter base
Turn the heat down to medium. Add the remaining 2 tablespoons butter to the skillet. When the butter melts, add the minced garlic and stir constantly for about 30 seconds to 1 minute, until it smells fragrant and looks lightly golden, not dark brown.
Sprinkle in the red pepper flakes if you use them. Scrape up any browned bits from the bottom of the pan with a wooden spoon, since those bits carry a ton of flavor.
Step 5: Add liquid and simmer the sauce
Pour in the chicken broth and stir well. Let the mixture bubble gently for 3 to 5 minutes so it reduces slightly and thickens. Add the lemon juice and taste the sauce, then adjust salt or lemon to your preference.
If you want a creamier garlic butter chicken, stir in the heavy cream now and let it warm through for 1 to 2 minutes. If you want a cheesy version, add the Parmesan and stir until it melts into the sauce.
Step 6: Return chicken to the pan
Place the cooked chicken and any juices from the plate back into the skillet. Spoon the garlic butter sauce over the top of each piece. Let the chicken simmer in the sauce for 2 to 3 minutes so it soaks up the flavor.
Sprinkle the chopped parsley over everything. Turn off the heat and give the sauce one last taste to check seasoning.
Step 7: Serve
Serve the garlic butter chicken hot with extra sauce spooned over the top. Add your favorite sides and enjoy that buttery, garlicky goodness while it still steams.
Variations I've Tried
- Creamy garlic butter chicken: Add 1/3 to 1/2 cup heavy cream to the sauce and let it simmer until slightly thick. This version tastes amazing over pasta or mashed potatoes.
- Parmesan garlic butter chicken: Stir in 1/4 to 1/3 cup grated Parmesan at the end and skip extra salt until you taste it. The cheese adds a nutty, salty kick.
- Herb garlic butter chicken: Swap parsley for a mix of parsley, thyme, and chives. This version tastes great with roasted vegetables and rice.
- Spicy garlic butter chicken: Increase red pepper flakes to 1/2 teaspoon and add a pinch of cayenne. This version works well with plain rice or simple steamed veggies to balance the heat.
- Lemon garlic butter chicken: Double the lemon juice and add a little lemon zest. The bright citrus flavor cuts through the richness of the butter.
How to Serve Garlic Butter Chicken Recipe
Serve garlic butter chicken over fluffy rice, mashed potatoes, or buttered noodles so they soak up all that sauce. Add a simple green side like steamed broccoli, green beans, or a crisp salad to balance the richness. Garlic bread or warm flatbread also tastes great when you drag it through the leftover sauce. If you pack lunches, slice the chicken and serve it over rice with some roasted veggies for an easy meal prep bowl.
How to store
- Fridge: Cool the garlic butter chicken to room temperature, then store it in an airtight container with the sauce for up to 3 to 4 days.
- Freezer: Place cooled chicken and sauce in a freezer safe container or bag and freeze for up to 2 months; label with the date so you keep track.
- Reheat on stove: Warm the chicken gently in a skillet over low to medium heat with a splash of water or broth until hot, then spoon the sauce over the top.
- Reheat in microwave: Cover loosely and heat in short bursts, about 45 to 60 seconds at a time, stirring the sauce and flipping the chicken so it heats evenly.
Garlic Butter Chicken Recipe
Ingredients
Instructions
- Lay the chicken on a cutting board and trim any excess fat. If using thick chicken breasts, slice them in half horizontally to create thinner cutlets. Pat each piece dry with paper towels so the seasoning sticks and the chicken browns well.
- In a small bowl, mix together the salt, black pepper, garlic powder, onion powder, paprika, and cornstarch or flour. Sprinkle this seasoning mixture over both sides of the chicken and press it in lightly with your hands. Set the seasoned chicken aside while you heat the pan.
- Place a large skillet over medium high heat and add 1 tablespoon of the butter and the olive oil. When the butter melts and the pan looks hot and shimmery, lay the chicken in a single layer. Sear the first side for about 4 to 6 minutes, until it looks golden and releases easily from the pan.
- Flip the chicken and cook the second side for another 4 to 6 minutes, depending on thickness, until the chicken is cooked through. Move the cooked chicken to a plate and tent it loosely with foil while you make the garlic butter sauce.
- Turn the heat down to medium. Add the remaining 2 tablespoons butter to the skillet. When the butter melts, add the minced garlic and cook, stirring constantly, for about 30 seconds to 1 minute, until fragrant and lightly golden. Sprinkle in the red pepper flakes if using and scrape up any browned bits from the bottom of the pan.
- Pour in the chicken broth and stir well. Let the mixture bubble gently for 3 to 5 minutes so it reduces slightly and thickens. Stir in the lemon juice and taste the sauce, adjusting the seasoning if needed.
- If you want a creamier garlic butter chicken, stir in the heavy cream and let it warm through for 1 to 2 minutes. For a cheesy version, add the grated Parmesan and stir until it melts smoothly into the sauce.
- Return the cooked chicken and any accumulated juices to the skillet. Spoon the garlic butter sauce over the top of each piece and let the chicken simmer in the sauce for 2 to 3 minutes so it soaks up the flavor.
- Sprinkle the chopped parsley over the chicken. Serve hot with extra garlic butter sauce spooned over the top.
Notes
Approximate per serving (4 servings, using 1.5 lb chicken thighs, no cream or Parmesan): 360 calories; fat 22 g; saturated fat 9 g; carbohydrates 5 g; fiber 0 g; sugars 1 g; protein 35 g; sodium 520 mg. Values will vary based on exact ingredients, add-ins, and portion size.