Why You’ll Love Garlic Butter Chicken Recipe

It’s quick — ready in just 30 minutes.
Uses common ingredients you likely already have on hand.
The garlic butter sauce is deeply flavorful yet light enough to pair with many sides.
Perfect for busy weeknights when you want something comforting without spending hours in the kitchen.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Chicken breasts (boneless, skinless)
Plain/all‑purpose flour
Chicken stock
Unsalted butter
Garlic (minced)
Fresh parsley (finely diced)
Olive oil
Garlic powder
Salt
Black pepper
Lemon (for serving)

Directions

Butterfly the chicken breasts through the centre to create four even-sized pieces — this helps them cook faster and more evenly. Bring the chicken close to room temperature before cooking.
In a shallow dish, combine flour, garlic powder, salt, and black pepper. Dredge each chicken piece in the flour mixture, pressing gently so the coating sticks. Shake off any excess flour.
Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan over medium‑high heat. Once hot, add the chicken and fry until golden on both sides and cooked through — about 3 to 5 minutes per side, depending on thickness. Remove the chicken from the pan and set aside.
Lower the heat to medium. Add the minced garlic to the pan and fry for about 1–2 minutes until it just begins to brown.
Pour in the chicken stock, using a wooden spoon to scrape any browned bits from the bottom of the pan. Then add the remaining butter in chunks. Whisk quickly as the butter melts to emulsify with the stock — the sauce should turn slightly cloudy.
Stir in the chopped parsley. Season to taste with salt and pepper. Let the sauce simmer for a few minutes until it begins to thicken slightly.
Turn the heat to low, return the chicken to the pan, and spoon the sauce over the pieces so they’re well coated.
Serve immediately, optionally with a squeeze of fresh lemon juice over the top.

Servings and timing

Servings: 4
Prep time: ~10 minutes
Cook time: ~20 minutes
Total time: ~30 minutes

Variations

Try swapping parsley for other herbs like fresh thyme or rosemary — they both work well, though stronger in flavor.
Serve with different sides: roasted potatoes, sautéed vegetables, mashed potatoes, or a fresh salad.
Use chicken thighs instead of breasts — though cooking time may vary slightly.
For a lighter version — reduce the amount of butter or use a mix of butter and olive oil.

Storage/Reheating

Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat: gently warm on the stove over low heat, adding a splash of stock or water if the sauce has thickened too much. Avoid overcooking the chicken — reheat just until warmed through.

FAQs

How can I tell when the chicken is fully cooked?

Check that the chicken is white all the way through (no pink) and juices run clear. If you have a meat thermometer, the internal temperature should reach about 74 °C (165 °F).

Can I use chicken thighs instead of breasts?

Yes — you can substitute boneless, skinless chicken thighs. They may take a bit longer to cook, but will also stay more moist and flavorful.

What if I don’t have fresh garlic?

You can use jarred minced garlic in a pinch, though fresh garlic gives a more vibrant flavor. Use about 1 teaspoon of jarred garlic for each fresh clove.

Can I use salted butter instead of unsalted?

Yes, but be cautious with the added salt. Since stock may already contain salt, taste the sauce before seasoning more.

Can I use dried herbs instead of fresh parsley?

You can, but fresh parsley (or fresh herbs in general) offers a brighter, fresher flavor. If using dried herbs, add a smaller amount as they tend to be more concentrated.

Is lemon juice necessary?

No — but a squeeze of lemon at the end helps cut through the richness of the sauce and adds a bright, fresh contrast.

Can I make this recipe gluten‑free?

Yes — use a gluten-free flour blend or alternative (like cornflour or a gluten‑free all‑purpose flour) for dredging the chicken.

What sides go well with Garlic Butter Chicken?

Good choices include roasted or mashed potatoes, steamed or roasted vegetables (like asparagus, broccoli, or green beans), a fresh salad, or rice.

Can I double the recipe for more servings?

Yes. Just be sure to use a large enough pan so the chicken pieces aren’t crowded. You may need to fry in batches and adjust sauce quantities proportionally.

Can I make this ahead of time?

You can prepare the chicken and sauce separately ahead of time and store in the fridge for up to a day. When ready to serve, gently reheat on the stove, adding a splash of stock if needed.

Conclusion

This Garlic Butter Chicken is a dependable weeknight winner — simple, fast, and full of classic comforting flavor. Whether you’re cooking for a busy evening or planning a relaxed dinner, it delivers juicy chicken and a rich garlic butter sauce that pairs well with a variety of sides. Once you try it, it’s likely to become a regular in your recipe rotation.

Best Garlic Butter Chicken