Garlic Butter Chicken is a simple, delicious dish that combines juicy chicken pieces with the rich, comforting flavors of garlic and butter. The chicken gets cooked until tender and golden, soaking up the buttery garlic sauce that’s seriously hard to resist. It’s that perfect blend of crispy edges and soft, flavorful meat inside.
I love making this recipe when I want something easy but impressive. The kitchen smells amazing while it’s cooking, and I always find myself sneaking bites before dinner is even ready. A little tip I’ve learned is to add some fresh herbs like parsley on top at the end—it brightens everything up and makes it feel extra special.
This chicken is super versatile, too. I like serving it with a side of rice or roasted vegetables to soak up all the buttery garlic sauce. Sometimes I even shred the leftovers for sandwiches or wraps the next day, and it still tastes fantastic. It really feels like a cozy, home-cooked meal everyone will enjoy.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless ones work great here for quick cooking and easy seasoning. You can swap for chicken thighs if you want juicier, more flavorful meat.
Butter and olive oil: Butter adds richness and creaminess, while olive oil helps prevent burning. If you want a lighter dish, try using just olive oil or a light cooking oil.
Garlic: Fresh garlic shines in this recipe. Mince it finely to release the most flavor. Garlic powder could be a backup but fresh really makes a difference.
Herbs and spices: Paprika, oregano, and thyme build a warm, fragrant base. Feel free to use Italian seasoning as a quick mix or add rosemary for a piney touch.
Heavy cream: This thickens the sauce nicely. For fewer calories, half-and-half or coconut milk can work, but the sauce will be less rich.
Chicken broth: Adds moisture and depth to the sauce. Use vegetable broth to keep it lighter or for a different flavor.
How Do You Get a Perfect Golden Crust on the Chicken?
Getting a nice golden crust seals juices in the chicken and adds flavor. Key steps:
- Pat chicken dry first—moisture stops browning.
- Use medium-high heat, but not too hot to burn the butter.
- Don’t overcrowd the pan; cook in batches if needed.
- Resist flipping too often; let one side brown fully for 5-7 minutes before turning.
- Finish cooking in the pan until chicken reaches 165°F (74°C), using a thermometer for best results.
These tips keep the chicken juicy inside with a tasty, crispy outside that’s perfect for soaking up the garlic butter sauce.
Equipment You’ll Need
- Large skillet – I recommend a non-stick or cast-iron skillet to get that nice, even sear on the chicken.
- Meat thermometer – helps ensure the chicken is cooked to 165°F and stays juicy.
- Spatula or tongs – for flipping the chicken comfortably and stirring the sauce.
- Mixing spoon – useful for scraping up browned bits and stirring the sauce.
- Cutting board and knife – for chopping garlic and parsley easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs or drumsticks—thighs stay moist and flavorful if you prefer dark meat.
- Add a squeeze of lemon juice or lemon zest—brightens the dish and balances the richness of the butter.
- Mix in mushrooms or spinach—adds a veggie touch and extra flavor to the sauce.
- Sprinkle with grated Parmesan cheese or mozzarella—melts into the sauce for a cheesy twist.
Garlic Butter Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 4 tablespoons unsalted butter
- 5 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- ¼ teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon olive oil
- Fresh parsley, chopped (for garnish)
- Cooked white rice or other side, for serving
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook. Overall, expect about 30 minutes from start to finish—perfect for a quick, flavorful meal.
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken breasts dry with paper towels. Then, sprinkle salt, pepper, paprika, oregano, and thyme over both sides of the chicken so the flavors soak in well.
2. Cook the Chicken:
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until melted and hot. Add the chicken breasts and cook them for about 5 to 7 minutes on each side. You want the chicken to get a golden-brown crust and cook through completely (about 165°F or 74°C inside). Once done, take them out and set them aside.
3. Make the Garlic Butter Sauce:
Lower the heat to medium and add the remaining 2 tablespoons of butter to the skillet. When it’s melted, stir in the minced garlic and crushed red pepper flakes if you’re using them. Cook the garlic for about 1 minute, stirring constantly so it doesn’t burn and gets fragrant.
4. Add Broth and Cream:
Pour in the chicken broth and gently scrape the bottom of the pan to get all those tasty bits off. Let this simmer for 2 to 3 minutes to reduce just a little. Then, stir in the heavy cream and cook for another 2 to 3 minutes, letting the sauce thicken up slightly.
5. Combine and Finish:
Put the chicken breasts back into the skillet and spoon some sauce over them. Cook for another 1 to 2 minutes to warm everything through and coat the chicken nicely. Turn off the heat and sprinkle chopped fresh parsley on top.
6. Serve and Enjoy:
Serve your garlic butter chicken over cooked white rice or your favorite side. Don’t forget to pour extra sauce from the pan over the top for that extra layer of yum!
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 the cold water method by submerging the sealed chicken in cold water, changing it every 30 minutes until thawed. This ensures even cooking.
Can I Substitute Heavy Cream?
Absolutely! You can use half-and-half or full-fat coconut milk for a lighter or dairy-free option. Keep in mind the sauce will be less rich and may have a slightly different flavor.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the sauce smooth.
What’s a Good Side to Serve with Garlic Butter Chicken?
White rice is a classic choice because it soaks up the delicious garlic butter sauce. Roasted vegetables, mashed potatoes, or even pasta also pair well for a satisfying meal.
