Garlic Butter Chicken Recipe
A 30-Minute Masterpiece Weeknight Dinners.
A simple, comforting skillet chicken dinner, bathed in a rich garlic butter sauce. Ready in under 30 minutes, it's a weeknight dream.
I remember making a version of this for the first time on a rainy Tuesday. The day had been... a day. You know the kind. I didn't have the energy for anything complicated. I just pulled out some chicken, a knob of butter, and a head of garlic. The sizzle in the pan felt like a reset button. Watching the butter melt and bubble around the chicken, I honestly felt the tension leave my shoulders. It's not fancy, but it's real, and sometimes that's all you need. It's become a staple for us, a little moment of quiet comfort we can count on.
Why This Recipe Feels Like Home
- •**Pure Comfort:** It's the simplest ingredients coming together to make something truly satisfying and soulful.
- •**So, So Fast:** From your cutting board to the dinner plate in under 30 minutes, which is honestly a lifesaver.
- •**That Sauce!:** I mean, you'll want to drizzle this rich, buttery, garlicky sauce on absolutely everything.
- •**Looks Beautiful, Feels Easy:** It has a rustic elegance that feels special, but it’s practically foolproof to make.
Wow, just wow. This has become my go-to dinner for busy nights. The chicken is so incredibly juicy, and that sauce is liquid gold. My whole family adores it!
Essential Ingredient Guide
- Chicken Breasts: Pounding the chicken to an even thickness is my little secret for making sure it cooks evenly and stays incredibly juicy. You can also use boneless, skinless chicken thighs if you prefer; they'll be just as wonderful.
- Fresh Garlic: Please, please use fresh garlic here, not the pre-minced jarred kind. The flavor is so much brighter and more aromatic. It really is the quiet star of the show.
Complete Cooking Process
- **Preparing the canvas:** Start by lightly flouring your chicken breasts; this is the foundation for a perfect crust.
- **The golden hour:** Sear the chicken in a hot skillet until it's beautifully golden brown and crisp on both sides.
- **Building the flavor:** Create that incredible, fragrant garlic butter sauce right in the same pan, scraping up all the tasty bits.
- **The final touch:** Return the chicken to the pan to bathe in the sauce, letting it soak up all that buttery goodness.
Your Questions, Answered
→Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs would be delicious. They might need a couple of extra minutes to cook through, but they'll be wonderfully tender and flavorful.
→What can I serve with this garlic butter chicken?
Oh, the possibilities are lovely. I adore it with simple steamed asparagus or green beans. Creamy mashed potatoes are also a dream for soaking up every last drop of the sauce. Or just a good, crusty piece of bread.
→How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. To reheat, I find it's best to gently warm it in a covered skillet over low heat until heated through. It comes back to life beautifully.
Garlic Butter Chicken Recipe
Quick garlic butter chicken recipe! Tender, juicy, and buttery, this easy stovetop chicken is ready in 30 minutes. Perfect for dinner.
Timing
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Recipe Details
Ingredients
For the Chicken
- 014 boneless, skinless chicken breasts (about 6 oz each), pounded to an even thickness
- 021/2 cup all-purpose flour (or gluten-free alternative)
- 031 teaspoon smoked paprika
- 041/2 teaspoon fine sea salt
- 051/4 teaspoon freshly ground black pepper
- 062 tablespoons olive oil
For the Garlic Butter Sauce
- 016 tablespoons unsalted butter
- 025-6 cloves garlic, minced
- 031/4 cup low-sodium chicken broth
- 041 tablespoon fresh lemon juice
- 052 tablespoons chopped fresh parsley, plus more for garnish
Instructions
Prep the Chicken: First, pat the chicken breasts completely dry with a paper towel. This little step is key for getting a nice golden crust. In a shallow dish, whisk together the flour, smoked paprika, salt, and pepper. Lightly dredge each chicken breast in the flour mixture, shaking off any excess. It should be just a whisper of a coating, nothing too heavy.
Sear the Chicken: In a large skillet over medium-high heat, warm the olive oil. Once it's shimmering slightly, gently place the chicken in the pan. Let it cook for about 5-6 minutes per side, without moving it too much, until it's a beautiful golden brown and cooked through. Transfer the chicken to a plate and set it aside for a moment.
Create the Sauce: Lower the heat to medium. Add the butter to the same skillet. Once it's melted and foamy, toss in the minced garlic. Cook for just about a minute until it’s fragrant. Ugh, that smell is just everything. You just want to toast it lightly, not let it get too brown.
Deglaze and Simmer: Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan—that's all flavor. Let the sauce bubble and simmer, reducing slightly for a couple of minutes until it thickens just a touch.
Bring It All Together: Return the chicken breasts to the skillet. Go ahead and spoon that gorgeous garlic butter sauce over each piece. Let them warm through for another minute or two, just soaking up all that goodness.
Finish and Serve: Stir in the fresh parsley right at the end for a bit of brightness. Serve the chicken immediately, with plenty of extra sauce drizzled over the top. It's just heavenly.
Notes & Tips
- 1If your chicken breasts are very thick, you can slice them in half horizontally to create thinner cutlets. They'll cook a bit faster and more evenly.
- 2For a little bit of warmth, feel free to add a small pinch of red pepper flakes to the sauce along with the garlic.
Tools You'll Need
- •Pat your chicken very, very dry before flouring it. This is the number one rule for getting a perfect, golden crust.
- •Don't overcrowd the pan. If needed, cook the chicken in two batches so each piece has room to sear properly instead of just steaming.
- •Watch the garlic like a hawk when you add it to the hot butter. It can go from fragrant and perfect to bitter and burnt in a blink.