Garlic Butter Chicken

This garlic butter chicken is tender, juicy, and coated in a rich, buttery sauce that’s packed with garlic flavor. It’s ready in just 15 minutes on the stovetop, making it perfect for busy weeknights when you need dinner fast. The golden chicken breasts soak up every bit of that silky garlic butter sauce, and it’s so simple you’ll want to make it again and again.

Serve it with rice, pasta, or a fresh salad for a complete meal that feels special but comes together in minutes.

Garlic Butter Chicken Ingredients

You probably have most of these ingredients in your kitchen already. Here’s what you’ll need:

• 3 tablespoons olive oil
• 1 ½ pounds boneless skinless chicken breasts, pounded to even thickness (about 4 breasts)
• 1 to 2 teaspoons poultry seasoning
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• ½ cup chicken broth
• 3 tablespoons unsalted butter
• 1 tablespoon garlic, finely minced
• 2 teaspoons fresh parsley, optional for garnish

How to Make It

This chicken comes together in one skillet with just a few simple steps.

1. Heat the olive oil in a large skillet over medium-high heat. Season the pounded chicken breasts evenly with poultry seasoning, salt, and pepper. Add the chicken to the hot skillet and let it cook undisturbed for 5 minutes. Don’t move it around—just let it sear and develop that golden crust. For thicker breasts, cook for 6 to 7 minutes.
2. Flip the chicken over and cook on the second side for another 5 minutes, or until the chicken is cooked through and no longer pink in the center. Again, resist the urge to touch it while it’s cooking.
3. Remove the chicken from the skillet using a slotted spatula and set it on a plate to rest while you make the sauce.
4. Carefully pour the chicken broth into the hot skillet. It will bubble up and steam, which is exactly what you want. This step removes all those flavorful browned bits from the bottom of the pan.
5. Add the butter to the skillet and stir continuously until it melts, about 1 minute.
6. Stir in the minced garlic and cook for another minute, stirring constantly, until the garlic becomes fragrant and softens.
7. Turn off the heat and return the chicken to the skillet. Flip the chicken around in the garlic butter sauce and spoon the sauce over the top. Garnish with fresh parsley if you like, and serve right away.

Tips for Perfect Garlic Butter Chicken

Pound the chicken evenly. Chicken breasts are thicker on one end and thinner on the other. Use a meat mallet or rolling pin to gently pound the thick side so the whole breast is about the same thickness. This helps it cook evenly and makes the chicken more tender.

Don’t move the chicken while it cooks. When the chicken hits the hot pan, leave it alone. Let it sear without touching, flipping, or peeking. This creates that beautiful golden crust and prevents the chicken from sticking.

Use fresh garlic. Fresh minced garlic makes a big difference in the sauce. The flavor is so much better than jarred garlic or garlic powder. Just mince it finely so it cooks quickly and evenly.

Add extra butter if you want more sauce. Three tablespoons of butter creates a nice coating, but if you love lots of sauce, go ahead and add another tablespoon or two.

Garlic Butter Chicken Variations

Make it creamy. Stir in a splash of heavy cream after the butter melts for a richer, creamier sauce.

Add lemon. Squeeze fresh lemon juice over the chicken before serving for a bright, fresh flavor that cuts through the richness.

Try different herbs. Swap the parsley for fresh basil, thyme, or rosemary. Each one brings its own delicious twist to the dish.

Use chicken thighs. Boneless, skinless chicken thighs work just as well as breasts. They’re a bit more forgiving and stay extra juicy.

What to Serve With Garlic Butter Chicken

This chicken pairs beautifully with so many sides. Serve it over garlic fried rice or alongside easy breakfast potatoes for a filling meal. You can also spoon it over pasta or pair it with a crisp Southwest chicken salad for lighter option. If you’re craving more garlic goodness, try our garlic butter steak bites and potatoes for another quick and satisfying dinner.

Storage

Store leftover garlic butter chicken in an airtight container in the refrigerator for up to 5 days. Reheat it gently in a skillet over low heat, adding a splash of chicken broth to loosen the sauce. You can also freeze the cooked chicken for up to 4 months. Thaw it in the fridge overnight before reheating.

Garlic Butter Chicken

Tender, juicy chicken breasts coated in a rich garlic butter sauce, ready in just 15 minutes on the stovetop.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 294

Ingredients Equipment Method Notes

Ingredients

  

• 3 tablespoons olive oil
• 1 ½ pounds boneless skinless chicken breasts pounded to even thickness (about 4 breasts)
• 1 to 2 teaspoons poultry seasoning
• 1 teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• ½ cup chicken broth
• 3 tablespoons unsalted butter
• 1 tablespoon garlic finely minced
• 2 teaspoons fresh parsley optional for garnish

Equipment

• Large skillet
• Meat mallet or rolling pin
• Slotted spatula

Method

 

1. Heat the olive oil in a large skillet over medium-high heat. Season the pounded chicken breasts evenly with poultry seasoning, salt, and pepper. Add the chicken to the hot skillet and let it cook undisturbed for 5 minutes. For thicker breasts, cook for 6 to 7 minutes.
2. Flip the chicken over and cook on the second side for another 5 minutes, or until the chicken is cooked through and no longer pink in the center. Do not move the chicken while it cooks.
3. Remove the chicken from the skillet using a slotted spatula and set it on a plate to rest while you make the sauce.
4. Carefully pour the chicken broth into the hot skillet. It will bubble up and steam. This step removes all the flavorful browned bits from the bottom of the pan.
5. Add the butter to the skillet and stir continuously until it melts, about 1 minute.
6. Stir in the minced garlic and cook for another minute, stirring constantly, until the garlic becomes fragrant.
7. Turn off the heat and return the chicken to the skillet. Flip the chicken around in the garlic butter sauce and spoon the sauce over the top. Garnish with fresh parsley if desired, and serve immediately.

Notes

Storage: Store leftover chicken in an airtight container in the refrigerator for up to 5 days or freeze for up to 4 months. Reheat gently in a skillet with a splash of broth.

Variations: Add heavy cream for a creamy sauce, squeeze fresh lemon juice over the top, or use chicken thighs instead of breasts.

Frequently Asked Questions