Garlic Butter Chicken Recipe

Get ready to fall in love with your new weeknight hero: Garlic Butter Chicken. This dish delivers juicy, golden chicken blanketed in a ridiculously luscious garlic butter sauce, each bite bursting with flavor and comfort. Whether you choose chicken breasts or thighs, the recipe comes together in just 20 minutes, and the savory aroma of sizzling garlic and herbs will have everyone asking, “Is dinner ready yet?” The best part? It’s fancy enough for guests yet secretly so easy, you’ll want to make it all the time. Garlic Butter Chicken is truly a game-changer for both newbies and experienced home cooks!

this Recipe

Ingredients You’ll Need

The magic of Garlic Butter Chicken lies in a handful of simple, thoughtful ingredients. Each one brings something special—juiciness, richness, depth, and a burst of color. Here’s what you need and why it matters:

• Chicken breasts or thighs: These soak up the garlic butter and stay wonderfully tender—choose either based on your preference.
• Salt and black pepper: Essential for drawing out flavor and achieving a perfect savory base for the chicken.
• Fresh garlic (minced): The heart of the whole dish—freshly minced garlic infuses the sauce with unbeatable aroma and taste.
• Unsalted butter (3–4 tbsp): Butter turns the pan juices into an indulgent, glossy sauce that coats every bite.
• Olive oil: Gives a crisp, golden edge to the chicken and prevents the butter from burning while searing.
• Optional white wine or chicken broth: A splash for deglazing the pan lifts all those flavorful browned bits, enriching the sauce.
• Fresh parsley (optional): Brings fresh, herbal brightness and a beautiful green finish to the plate.
• Herbs like thyme or rosemary (optional): Earthy herbs add another dimension of flavor, perfect for a cozy touch.
• Seasoning like garlic powder or Italian seasoning: Layering in extra savory notes—customize this to your taste for a little extra punch.

How to Make Garlic Butter Chicken

Step 1: Season and Prep the Chicken

Pat your chicken dry with paper towels—this step is worth it to get that gorgeous, flavorful crust. Generously season both sides with salt, black pepper, and, if you’re feeling it, a shake of garlic powder. These seasonings kickstart the flavor party right from the start!

Step 2: Sear the Chicken

Warm up a large skillet over medium-high heat and add a couple of tablespoons of olive oil and a bit of butter. Once the pan’s hot and the butter is foaming (but not browned), nestle your chicken pieces in the skillet. Sear them undisturbed for about 4–5 minutes per side until they’re beautifully golden and cooked through—internal temp should hit 165°F (74°C). Remove the chicken to a plate and let it rest while you make the sauce.

Step 3: Make the Garlic Butter Sauce

Lower the heat to medium-low and add the rest of your butter straight into all that glorious flavor left in the skillet. Toss in the minced garlic—get ready for waves of mouthwatering aroma! Sauté for just a minute or two until fragrant, stirring and scraping up every tasty browned bit from the pan. If you like, add a splash of white wine or broth to deglaze and let it simmer for a few seconds.

Step 4: Coat the Chicken and Finish

Return the chicken to the skillet, spooning that silky garlic butter sauce all over. If you have fresh parsley or herbs around, scatter them on top for a pop of freshness and color. Let the chicken hang out in the pan a minute or so, then get ready to plate up!

How to Serve Garlic Butter Chicken

Garnishes

Sprinkle with chopped fresh parsley for brightness and color, or try a few leaves of thyme or rosemary for an herbal twist. A squeeze of lemon juice right before serving can take Garlic Butter Chicken from delicious to absolutely irresistible, amplifying all that richness with just the right amount of zing.

Side Dishes

You’ll want something to soak up all that glorious sauce! Serve Garlic Butter Chicken over fluffy rice, creamy mashed potatoes, or twirl it into pasta. If you prefer a lighter touch, pair it with steamed green beans, sautéed zucchini, or a crisp, vinaigrette-dressed salad—the buttery garlic flavors go with just about anything you love.

Creative Ways to Present

Slice the chicken and fan it over a bed of risotto, or sandwich sliced pieces inside a warm baguette with arugula and a little extra sauce for a decadent chicken sandwich. You can even chop up leftovers and toss them in a grain bowl with roasted veggies for a next-day lunch worthy of envy!

Make Ahead and Storage

Storing Leftovers

Store any leftover Garlic Butter Chicken in an airtight container in the refrigerator for up to 3 days. Be sure to include any extra sauce—trust me, you’ll want to spoon it over your chicken all over again.

Freezing

Garlic Butter Chicken freezes fairly well! Let the chicken (and sauce) cool completely, then transfer to freezer-safe bags or containers. It’s best enjoyed within 2 months for top flavor and texture. Thaw overnight in the fridge before reheating.

Reheating

To keep the chicken moist, reheat it gently on the stovetop over low heat, spooning the sauce over as it warms. If things look a little thick, add a splash of water or broth to loosen up the sauce. Individual portions can also be microwaved (cover to prevent splattering), just be sure not to overcook so your chicken stays juicy.

FAQs

Can I use bone-in chicken?

Absolutely! Just keep in mind that bone-in chicken pieces will take a bit longer to cook through, so adjust your searing time and check with a meat thermometer to ensure safety.

What’s the best way to mince garlic?

A garlic press is speedy, but mincing with a sharp knife brings out maximum flavor. For super fine garlic, sprinkle a pinch of salt over the cloves and mash with the side of your knife—it’s a chef’s trick to turn garlic into a fragrant, almost paste-like texture.

Can I make Garlic Butter Chicken dairy-free?

Yes! Swap out the butter for a good plant-based substitute. The sauce will taste slightly different, but you’ll still get a luscious, garlicky result.

How do I know when the chicken is done?

The quickest, most reliable way is using a meat thermometer: aim for 165°F (74°C) in the thickest part of the chicken. If you don’t have one, make a small cut—the juices should run clear, not pink.

Can I double the recipe?

Of course! Just be sure not to overcrowd the skillet—sear the chicken in batches to keep that lovely golden crust, then combine everything in the pan for the final saucy step.

Final Thoughts

If you’re searching for a dinner that’s both utterly soul-warming and wonderfully simple, Garlic Butter Chicken is the answer. Give it a try—you’ll be amazed at how such a quick meal can bring so much joy (and have everyone at the table licking their plates!). Happy cooking!

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