Garlic Butter Chicken is one of those dishes that feels like a warm hug on a plate. Tender chicken breasts or thighs cooked in a rich, buttery sauce infused with plenty of garlic—it’s simple but packed with flavor. The garlic butter melts down to create a silky, delicious sauce that coats every bite, making it hard to stop eating.
I love making garlic butter chicken because it’s quick to prepare but tastes like you spent hours in the kitchen. A little garlic, plenty of butter, and some seasoning come together so easily, and the aroma fills the whole house, which always gets everyone excited to eat. I find that using fresh garlic really makes a difference—it’s got just the right punch without being too strong.
For serving, I usually pile it on a bed of fluffy rice or alongside some roasted veggies to soak up that buttery sauce. It’s a perfect weeknight dinner when you want something comforting but hassle-free. Garlic Butter Chicken is one of those dishes that feels special even when you’re just feeding yourself—it’s simply satisfying and always hits the spot.
Key Ingredients & Substitutions
Chicken breasts: I prefer boneless, skinless breasts for quick and easy cooking. Thighs work too if you want juicier meat with more flavor. Just adjust cooking time slightly.
Butter: Unsalted butter gives the sauce a creamy richness. You can switch to ghee or olive oil for a lighter or dairy-free option.
Garlic: Fresh garlic is a must here. Mince it finely for even flavor. If you run out, garlic powder can work but fresh really makes the dish shine.
Chicken broth: This adds depth to the sauce. If you don’t have broth, water or white wine are good substitutes to keep the sauce moist.
Lemon juice (optional): A squeeze of lemon adds a fresh, bright touch. Feel free to skip if you prefer a softer, buttery taste.
How Do I Get the Chicken Perfectly Seared and Juicy Inside?
Searing chicken locks in juices and builds great flavor. Here’s what helps me get it right:
- Pat chicken dry before seasoning to help the surface brown evenly.
- Use medium-high heat and enough oil to prevent sticking.
- Don’t move the chicken around once it hits the pan—let it form a golden crust (about 5–7 mins).
- Flip and lower heat to finish cooking gently without drying out (5–7 mins more).
- Check doneness by cutting into the thickest part or using a thermometer (165°F or 74°C).
- Let the chicken rest before slicing to keep juices inside.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to evenly sear and cook the chicken without hot spots.
- Meat thermometer – helps you check when the chicken is perfectly cooked through.
- Tongs – make it easy to flip the chicken and serve without piercing the meat.
- Small saucepan – for making the garlic butter sauce if you prefer to prepare it separately.
- Cutting board and knife – for chopping garlic and parsley easily.
Flavor Variations & Add-Ins
- Use lemon zest and capers for a zesty, briny twist—great with seafood or chicken.
- Add sliced mushrooms or spinach to the pan for extra veggies and earthiness.
- Use different herbs like thyme or rosemary instead of parsley for a different aroma.
- Swirl in a splash of white wine or cream into the sauce for a richer flavor.
How to Make Garlic Butter Chicken?
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts
- 3 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup fresh parsley, finely chopped
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional for heat)
- 1/4 cup chicken broth
- 1 tbsp olive oil
- Juice of half a lemon (optional)
Time Needed
This dish takes about 20-25 minutes to prepare and cook. You’ll spend around 10 minutes seasoning and searing the chicken, and then another 10-15 minutes making the flavorful garlic butter sauce and finishing the chicken in the pan.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Pat your chicken breasts dry with a paper towel. Season both sides with paprika, salt, and black pepper. Heat olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts and cook without moving them for about 5-7 minutes until they turn golden brown on one side.
2. Cook the Chicken Through:
Flip the chicken breasts, reduce the heat to medium, and cook for another 5-7 minutes. Make sure the chicken is cooked all the way through by checking that the inside is no longer pink or by using a meat thermometer reading 165°F (74°C). Then, remove the chicken from the pan and set it aside to rest.
3. Make the Garlic Butter Sauce and Finish:
Lower the heat to medium-low and add the butter to the skillet. Once melted, add the minced garlic and sauté it for about 1 minute until fragrant—be careful not to burn it. Pour in the chicken broth and stir everything together. Let the sauce simmer and reduce slightly for 2-3 minutes. Stir in the chopped parsley and red pepper flakes if you like a bit of heat. Squeeze in lemon juice for a fresh touch, if using. Place the chicken back in the pan and spoon some sauce over it. Slice the chicken into thick pieces, drizzle with extra garlic butter sauce, and serve immediately.
Can I Use Frozen Chicken for This Recipe?
Yes, but make sure to fully thaw the chicken breasts before cooking. Thaw them overnight in the fridge or use a quick cold water bath, then pat dry for best searing results.
What Can I Serve with Garlic Butter Chicken?
This dish pairs wonderfully with rice, pasta, or roasted vegetables. The buttery sauce is perfect for soaking up on any of these sides.
Can I Substitute Fresh Parsley?
Absolutely! Fresh parsley adds bright flavor, but you can use dried parsley or swap with herbs like cilantro, basil, or thyme based on your preference.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to keep the chicken moist and the sauce tasty.
