Name: Garlic Butter Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 large Chicken Breasts, halved horizontally to make 4 even cutlets; Salt & Black Pepper, to taste; 1/2 cup Plain Flour; 1 tsp Garlic Powder; 1 tsp Paprika; 2 tbsp Olive Oil; 3 tbsp Unsalted Butter; 5 Garlic Cloves, finely minced; 1/2 cup Chicken Stock; 1 tbsp Fresh Parsley, finely chopped (plus more to garnish)

Why You’ll Love Garlic Butter Chicken Recipe

Because it’s fast (ready in about 30 minutes), uses minimal ingredients, and delivers rich, garlicky flavour — perfect when you don’t want to spend all afternoon cooking. The buttery sauce clings to the chicken beautifully thanks to a light flour coating, giving a slightly crisp exterior and juicy interior. The final squeeze of lemon brightens the dish and cuts through the richness.

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 (cloves, minced or finely diced)
Fresh parsley (finely diced)
Olive oil
Garlic powder
Salt
Black pepper
Lemon (for serving, cut into wedges)

Directions

In a shallow dish, combine the flour with garlic powder, salt, and black pepper.
Butterfly the chicken breasts to make 4 even pieces. Dredge each piece in the seasoned flour, pressing gently so the flour adheres evenly. Shake off any excess flour and set aside.
Heat a large frying pan over medium-high heat. Add 1 tablespoon of butter and 1 tablespoon of olive oil. Once hot, add the chicken breasts and fry until golden on each side and cooked through (about 3–5 minutes per side, depending on thickness). Transfer the chicken to a plate.
Reduce heat to medium. Add the minced garlic to the pan and fry for 1–2 minutes until it begins to brown.
Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the remaining butter (in chunks), and whisk as it melts to combine with the stock — the sauce should become slightly cloudy.
Stir in the chopped parsley and adjust seasoning with salt and black pepper to taste. Let the sauce simmer for a few minutes until it begins to thicken slightly.
Lower the heat and return the chicken breasts to the pan. Spoon the sauce over the chicken until well coated.
Plate the chicken and drizzle with extra sauce. Serve with a wedge of lemon, and optionally squeeze a little lemon juice over the top to cut through the richness.

Servings and timing

Serves: 4
Total time: ~30 minutes (10 minutes prep, 20 minutes cooking)

Storage/Reheating

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 2–3 days. To reheat, gently warm in a pan over low heat, spooning the sauce over the chicken to prevent it from drying out. Avoid high heat to keep the chicken tender.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes — though the original recipe calls for boneless, skinless chicken breasts for quick, even cooking. If you use thighs, you may need slightly longer cooking time.

Do I have to butterfly the chicken?

Butterflying ensures even thickness for quicker and more uniform cooking. If you skip this step, make sure your chicken pieces are of similar thickness or pound them gently for even cooking.

Can I use salted butter instead of unsalted?

You can, but you’ll lose some control over the final saltiness. If using salted butter, taste the sauce before adding extra salt, or use low‑sodium stock.

What herbs can I use besides parsley?

Fresh thyme or rosemary are good alternatives. They’re stronger than parsley, so use a smaller amount and taste as you go. Avoid dried herbs — they won’t have time to infuse properly.

Is the lemon really necessary?

It’s optional but highly recommended. The lemon juice adds brightness and balances the richness of the butter sauce.

What sides go well with this dish?

Roasted or mashed potatoes, asparagus, broccolini, or roasted baby potatoes all pair beautifully.

Can I make the sauce ahead of time?

You can prepare the sauce ahead, but it’s best to combine with the chicken right before serving to keep the coating crisp and the chicken juicy.

How do I know when the chicken is cooked through?

The chicken should be golden, crisp outside, and white (not pink) through the centre. If uncertain, you can cut into the thickest piece or use a meat thermometer — about 75 °C (165 °F) internal temperature.

Can I double the recipe?

Yes — you can double the ingredients and cook in batches so the chicken doesn’t overcrowd the pan, ensuring even cooking and crispiness.

Can I freeze leftovers?

You can freeze cooked chicken separately from the sauce, though the sauce texture may change slightly upon thawing. Reheat gently and add a splash of stock or water to restore consistency.

Conclusion

This Garlic Butter Chicken delivers big, comforting flavour with minimal fuss — crisp coated chicken drenched in a buttery garlic‑parsley sauce, finished with a hint of lemon brightness. It’s a go‑to recipe for busy weeknights, easy enough for everyday cooking but delicious enough for company. Whether served with potatoes, veggies, or a simple salad, it’s versatile, satisfying, and bound to become a regular in your meal rotation.