Garlic Butter Chicken with juicy chicken breasts, buttery garlic sauce, parsley, and lemon. A simple, flavor-packed dinner ready in 30 minutes!
Let me tell you about the first time I made Garlic Butter Chicken. It wasn’t one of those planned, Pinterest-inspired moments. Nope. It was pure desperation. Picture this: I’d had one of those days—work was hectic, the kids were bouncing off the walls, and I had exactly zero energy left to cook. But takeout? Again? I just couldn’t do it.
So, I raided the fridge and found some chicken breasts, a stick of butter (thank you, past me), and a head of garlic. I figured, “Butter and garlic? That can’t go wrong.” And it didn’t. The smell alone was enough to turn my mood around. That first bite? It was like a warm hug on a plate.
Since then, this recipe has become my go-to when I want something that feels fancy but takes, like, zero effort. It’s not perfect every time—I’ve burned the garlic once or twice (oops!)—but honestly, it’s so forgiving. You can mess up a little, and it still turns out amazing. Kind of like life, right?
Why You’ll Love This Garlic Butter Chicken Recipe?
Here’s why Garlic Butter Chicken is a must-try:
- Quick and Easy: Dinner in 30 minutes. Yes, please.
- Big Flavors: Butter, garlic, parsley, and a splash of lemon—it’s simple but so good.
- Versatile: Pair it with pasta, rice, or veggies, and you’ve got a complete meal.
- Crowd-Pleaser: Even the pickiest eaters will love this one. (Trust me, I’ve tested it on a few.)
- Restaurant-Worthy: It looks and tastes fancy, but it’s so easy you’ll laugh at how little effort it takes.
Ingredient Notes:
Let’s talk about what makes this Garlic Butter Chicken so special:
- Chicken Breasts: Halving them ensures even cooking and makes them extra juicy. Plus, thinner pieces mean more sauce coverage. Win-win.
- Flour: It’s just enough to give the chicken a light, crispy coating and help the sauce stick.
- Butter: This is where the magic happens. Unsalted is best so you can control the seasoning.
- Garlic: Freshly minced garlic is non-negotiable here. It’s the star of the show!
- Chicken Stock: Keeps the sauce light and balances out the richness of the butter.
- Parsley: A sprinkle of fresh parsley brightens everything up.
- Lemon: That little squeeze at the end ties it all together. You don’t have to use it, but I highly recommend it.
Pro Tip: Don’t skip letting the chicken rest at room temperature for 15-20 minutes before cooking. Cold chicken straight from the fridge = uneven cooking.
How To Make Garlic Butter Chicken?
Step 1. Prep the Chicken
Start by cutting your chicken breasts in half horizontally to create four thinner pieces. It might feel a little intimidating at first, but trust me, it’s easy—and it makes a big difference. In a shallow dish, mix the flour, garlic powder, salt, and pepper. Coat each piece of chicken, shaking off any excess.
Step 2. Sear the Chicken
Heat a large skillet over medium-high heat. Add a tablespoon of butter and a drizzle of olive oil (because butter alone tends to burn). Once it’s hot, place the chicken in the pan. Cook for 3-5 minutes per side until golden brown and cooked through. Set it aside and try not to snack on it while you make the sauce.
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Step 3. Make the Sauce
Lower the heat to medium and toss in the minced garlic. Sauté it for about a minute—just until fragrant. Be careful not to let it burn! Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. That’s where all the flavor is hiding. Add the remaining butter, whisking as it melts into a silky, dreamy sauce. Sprinkle in the parsley and season to taste.
Step 4. Combine Everything
Return the chicken to the pan, spooning the sauce over each piece. Let it simmer for a couple of minutes so the chicken can soak up all that buttery, garlicky goodness. Serve it up with a wedge of lemon for a bright, zesty finish.
Storage Options:
Got leftovers? (If you do, I’m impressed—this dish rarely leaves any.) Store the chicken in an airtight container in the fridge for up to 3 days. Reheat it gently on the stovetop or in the microwave with a splash of chicken stock to keep it moist. Freezing is possible, but the sauce might separate a bit when thawed. If that doesn’t bother you, go for it!
Variations and Substitutions:
This recipe is super flexible, so feel free to make it your own:
- Protein: Swap chicken breasts for thighs, pork chops, or even shrimp.
- Herbs: Don’t have parsley? Try basil, thyme, or rosemary.
- Add Veggies: Toss in spinach, mushrooms, or cherry tomatoes for a one-pan dinner.
- Wine Instead of Stock: A splash of white wine adds a touch of elegance to the sauce.
What to Serve with Garlic Butter Chicken?
This dish pairs beautifully with just about anything. Here are some ideas:
- Rice or Pasta: Perfect for soaking up that buttery sauce.
- Veggies: Roasted broccoli, green beans, or asparagus work great.
- Crusty Bread: Trust me, you’ll want something to mop up the sauce.
- Mashed Potatoes: Because buttery sauce + creamy potatoes = pure happiness.
Frequently Asked Questions:
Can I make this ahead of time?
Yep! Cook the chicken and sauce separately, then combine and reheat gently before serving.
How do I keep the chicken juicy?
Don’t overcook it! Use a meat thermometer to check that it reaches 165°F.
Can I make this dairy-free?
You bet. Swap the butter for a plant-based alternative or olive oil. The flavor will be a little different, but still delicious.
Garlic Butter Chicken is the kind of recipe that makes you feel like a kitchen superstar—even if you’re just winging it. It’s simple, packed with flavor, and perfect for any night of the week. Give it a try, and let me know how it goes! Did you stick to the recipe, or put your own spin on it? Either way, I’d love to hear about it!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Garlic Butter Chicken
Ingredients
- 2 x 9oz/250g Chicken Breasts brought close to room temperature
- 1/4 c. / 40g Plain/All-Purpose Flour
- 1/2 c. / 120ml Chicken Stock
- 6 tablespoon / 90g / 3.2oz Unsalted Butter divided into tablespoon chunks
- 2 cloves of Garlic minced/finely diced
- 1 tablespoon finely diced Fresh Parsley
- 1 tablespoon Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Salt plus more to taste
- 1/2 teaspoon Black Pepper plus more to taste
- 1 Lemon divided into 4 wedges (to serve)
Instructions
- In a shallow dish mix together 1/4 cup of flour with 1 teaspoon of garlic powder, 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- Take your chicken breasts. Cut them in half horizontally to create four-sized pieces. One by one coat them with the flour mixture pressing it in for even coverage. Give them a shake to remove any excess flour and set them aside.
- Heat a pan over medium-high heat and add 1 tablespoon of butter and 1 tablespoon of olive oil. Once melted and hot add the chicken breasts to the pan. Cook until they turn brown on each side and are cooked through in the center ( 3 to 5 minutes per side depending on thickness). Set the chicken aside.
- Reduce the heat to medium. Add minced garlic to the pan. Cook for about 1 to 2 minutes until it just starts to brown. Then pour in some stock while using a wooden spoon to scrape off any bits stuck to the pan. Add the remaining 5 tablespoons of butter. Whisk quickly as it melts into the stock creating a cloudy sauce. Sprinkle in some parsley and season with salt and black pepper according to your taste.
- Let it simmer for a few minutes until it thickens slightly then reduce the heat to low. Place the chicken back, into the pan with the sauce. Pour the sauce over using a spoon. Then serve with some sauce drizzled on top. You can also squeeze some lemon juice, for added flavor if you prefer. Enjoy your meal!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
