Garlic Butter Chicken Recipe

There’s something almost magical about the combination of garlic and butter—it’s like they were made for each other. When paired with tender chicken breasts, it’s a match that feels both luxurious and comforting at the same time. This garlic butter chicken recipe is my go-to whenever I’m craving a quick, no-fuss meal that still feels a bit fancy. Plus, it’s perfect for a cozy weeknight dinner or even when you have company over. And let’s be honest, the smell of garlic sizzling in butter? That alone can win over anyone.

I first stumbled upon this recipe during one of those hectic weeknights where I needed something quick but still wanted to impress. The kids were hungry, the fridge was looking sparse, and I had just about 30 minutes before chaos would ensue. After a quick glance at my pantry, I decided to throw together some chicken, butter, and garlic—ingredients I always seem to have on hand. Little did I know it would become a family favorite! Now, I make this dish so often that I’ve started experimenting with different twists to keep it fresh, and each time, it’s a hit.

this RECIPE

A little backstory on garlic butter chicken

This dish is a blend of classic French and Italian flavors, reminiscent of the beurre blanc sauces that are rich and buttery, often served with seafood or poultry. Garlic butter chicken feels like a simplified, more accessible version of those restaurant-style dishes. Historically, garlic and butter have been a popular pairing in European cuisines for centuries. Over time, adding spices like paprika and Italian seasoning has modernized the dish, making it a staple in kitchens worldwide. In many ways, it’s a dish that shows how simplicity can shine when you have the right combination of flavors.

Let’s talk ingredients: the simple yet flavorful stars

Chicken Breasts:
The backbone of this recipe. Boneless, skinless chicken breasts are easy to cook and provide a nice, lean protein. You want to pound the breasts to an even thickness so they cook uniformly. If you’re out of chicken breasts, boneless thighs work too, although they’ll bring a richer flavor and might need a little more time on the stove.

Olive Oil:
Used to sear the chicken, olive oil gives a nice, golden crust and a subtle fruity flavor. You could substitute it with avocado oil or even butter for an extra buttery result (though that can get heavy fast).

Paprika:
A mild spice that adds a lovely color and a hint of smokiness. If you’re feeling adventurous, smoked paprika is a fantastic alternative for a deeper, more robust flavor.

Garlic Powder & Fresh Garlic:
The garlic powder seasons the chicken, while fresh garlic infuses the sauce. Garlic is a bit of a superstar here, providing a savory, aromatic base. If you’re out of fresh garlic, you can use more garlic powder, but fresh is always best for that punch of flavor.

Butter:
This is where the magic happens. The butter adds richness and helps carry the garlic flavor throughout the sauce. For a healthier twist, you could swap in a little ghee or a butter substitute, but honestly, nothing beats the real deal in terms of flavor.

Chicken Broth:
Used to deglaze the pan, chicken broth adds depth to the sauce and keeps it from feeling too heavy. You could swap it with white wine for a bit more acidity, or even vegetable broth if that’s what you have on hand.

Parsley (optional):
This adds a fresh, bright touch at the end, but you can easily skip it if you’re not a fan. Or, try using fresh basil or cilantro for a different flavor profile.

Kitchen gear: the essentials (and some alternatives)

You really don’t need much to pull off this recipe—just a few basic kitchen tools:

A large skillet:
This is where all the magic happens. You want a skillet that heats evenly, so the chicken browns nicely without burning. I recommend using a cast iron skillet if you have one; it holds heat well and creates a beautiful crust on the chicken. But a stainless steel or non-stick skillet works just fine too.

Tongs or a spatula:
For flipping the chicken without tearing the delicate meat. If you don’t have tongs, a sturdy spatula will work just as well.

Meat mallet or rolling pin:
Pounding the chicken to an even thickness is key to getting it cooked evenly. If you don’t have a meat mallet, a rolling pin or even the bottom of a heavy pan can do the trick.

Step-by-step: how to make garlic butter chicken (with a few pro tips)

1. Prep your chicken:
   First, pound your chicken breasts to an even thickness. This is crucial for even cooking and helps prevent the dreaded overcooked edges with raw centers (been there, done that). Season both sides generously with paprika, garlic powder, Italian seasoning, salt, and pepper. Don’t skimp on the seasoning—this is where a lot of the flavor comes from.
2. Sear the chicken:
   Heat your olive oil in a large skillet over medium-high heat. Once the oil is shimmering, lay the chicken in the pan. Here’s my secret: don’t touch the chicken for the first five minutes! Let it develop a golden crust. Flip after five minutes and repeat on the other side. If your chicken breasts are thicker, they may need an extra minute or two.
3. Deglaze the pan:
   Once the chicken is seared and cooked through, transfer it to a plate and let it rest. Now, carefully pour in the chicken broth (or wine) to deglaze the pan, scraping up all the flavorful brown bits stuck to the bottom. Let it bubble for a minute or so, reducing slightly.
4. Make the garlic butter sauce:
   Add the butter to the skillet and let it melt into the broth. Stir in the minced garlic and let it cook for about a minute. Your kitchen will smell amazing at this point, and you’ll be tempted to dive right in, but patience is key.
5. Finish the chicken:
   Turn off the heat and return the chicken breasts to the skillet. Spoon that garlicky butter sauce over the chicken until it’s well coated. Garnish with fresh parsley for a pop of color if you like, and serve immediately.

Variations to try: make it your own!

The beauty of this recipe is its versatility. Here are a few ways you can adapt it to suit your preferences:

• Vegan version: Replace the chicken with firm tofu or tempeh, and use vegan butter and vegetable broth instead of chicken broth.
• Low-carb or keto: This recipe is naturally low-carb, but you could serve it with zucchini noodles or cauliflower mash to keep things extra low-carb.
• Herb swap: Try using fresh rosemary or thyme in place of parsley for a different herbaceous flavor.
• Add veggies: I love adding spinach or mushrooms to the skillet just after deglazing. They soak up the garlic butter and add extra nutrition.
• Cheesy twist: Sprinkle some shredded Parmesan or mozzarella on top of the chicken during the last minute of cooking and let it melt into a gooey, golden layer.

How to serve it up in style

For presentation, I love serving this garlic butter chicken with a drizzle of extra sauce over the top (don’t let that sauce go to waste!). A sprig of fresh parsley or a slice of lemon on the side adds a nice touch. Pair it with mashed potatoes, steamed green beans, or a simple side salad for a balanced meal. If you’re hosting, try plating it on a rustic wooden board for that “farmhouse chic” look.

Drink pairings: what goes best with garlic butter chicken?

Wine is always a great choice with garlic butter chicken. A crisp white wine like Sauvignon Blanc or Chardonnay works beautifully with the richness of the butter and the subtle kick of garlic. If you’re more into reds, a light Pinot Noir can complement the flavors without overpowering them. For non-alcoholic options, a sparkling water with lemon or a cold iced tea makes a refreshing pairing.

Storage and reheating tips

Got leftovers? Lucky you! Store your garlic butter chicken in an airtight container in the fridge for up to 3 days. When you’re ready to reheat, pop it in the microwave, but to avoid drying it out, splash a little extra broth or water over the top before heating. Alternatively, you can reheat it gently in a skillet with a little more butter (because why not?). If freezing, wrap the chicken tightly, and it’ll keep for up to 2 months.

Scaling the recipe for a crowd (or just for one)

Need to feed a crowd? This recipe scales easily. For larger batches, just make sure not to overcrowd the skillet when searing the chicken—work in batches if needed. If you’re cooking for one or two, simply halve the ingredients. Just keep in mind that smaller amounts of chicken will cook faster, so keep an eye on that.

Common pitfalls (and how to avoid them)

• Overcooking the chicken: No one likes dry chicken. Use a meat thermometer to ensure your chicken reaches 165°F, but not much higher.
• Burning the garlic: Garlic cooks fast, so make sure to add it towards the end and watch it closely.
• Watery sauce: If your sauce seems too thin, let it simmer for a bit longer to reduce. Or, stir in a pat of butter for extra creaminess.

Ready to make your own garlic butter chicken?

This recipe is so easy, and the result is so delicious, I know you’ll be making it on repeat. Feel free to get creative with it—add your own twists, try new flavors, and make it something that feels just right for you and your family.

Frequently Asked Questions

Can I use bone-in chicken for this recipe?
Yes, but bone-in chicken will require a longer cook time. I’d recommend baking it after searing for about 20-25 minutes at 375°F.

What can I serve this with?
This dish pairs well with mashed potatoes, steamed vegetables, or even over pasta to soak up all that buttery sauce.

Can I make this ahead of time?
You can sear the chicken and make the sauce in advance, but I recommend reheating it gently in the sauce to avoid drying out the chicken.

Can I use margarine instead of butter?
You can, but butter gives a richer flavor. Margarine will work in a pinch, though!

What should I do if I burn the garlic?
If your garlic burns, it will turn bitter. Unfortunately, there’s no saving it—best to start over with fresh garlic.

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