Why You’ll Love This Recipe
This dish comes together quickly in just 30 minutes, making it perfect for busy weeknights. The chicken turns golden and tender, while the buttery garlic sauce adds deep flavor with minimal effort. It uses simple pantry ingredients but delivers restaurant-quality results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 chicken breasts
Plain or all-purpose flour
Chicken stock
Unsalted butter
Garlic cloves
Fresh parsley
Olive oil
Garlic powder
Salt
Black pepper
Lemon wedges
Directions
In a shallow dish, mix the flour with garlic powder, salt, and black pepper.
Butterfly the chicken breasts through the center to create four even pieces.
Dredge each piece of chicken in the seasoned flour, pressing lightly to coat evenly. Shake off any excess and set aside.
Heat 1 tablespoon of butter and the olive oil in a large pan over medium-high heat.
Once hot, add the chicken and cook for 3 to 5 minutes on each side, until golden brown and fully cooked through. Remove from the pan and set aside.
Reduce the heat to medium and add the minced garlic. Cook for 1 to 2 minutes until lightly golden.
Pour in the chicken stock, scraping up any browned bits from the bottom of the pan.
Add the remaining butter and whisk as it melts, allowing it to combine with the stock into a smooth sauce.
Stir in the parsley and season with additional salt and black pepper to taste.
Let the sauce simmer for a few minutes until slightly thickened.
Return the chicken to the pan, spoon the sauce over the top, and let it warm through on low heat.
Serve with extra sauce and a squeeze of lemon juice if desired.
Servings and timing
Servings: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Use chicken thighs instead of breasts for a juicier result.
Add a splash of cream for a richer, creamy garlic butter sauce.
Include mushrooms or spinach for extra texture and flavor.
Swap parsley for thyme or rosemary for a different herb profile.
Add chili flakes for a touch of heat.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a pan over low heat, adding a splash of chicken stock or water to loosen the sauce.
You can also reheat in the microwave in short intervals, stirring in between.
Freezing is possible, but the butter sauce may separate slightly when reheated.
FAQs
Can I use pre-cut chicken instead of whole breasts?
Yes, just adjust the cooking time depending on the size of the pieces.
How do I know when the chicken is fully cooked?
The chicken should be white all the way through and reach an internal temperature of 165°F / 75°C.
Can I skip the flour coating?
Yes, but the flour helps create a golden crust and slightly thickens the sauce.
What can I serve with garlic butter chicken?
It pairs well with mashed potatoes, rice, pasta, or steamed vegetables.
Can I make this dish ahead of time?
Yes, but it’s best served fresh for optimal texture and flavor.
Can I use salted butter instead of unsalted?
Yes, just reduce the added salt to avoid over-seasoning.
Why is my sauce separating?
This can happen if the heat is too high. Keep the heat moderate and whisk continuously when adding butter.
Can I add cheese to the sauce?
Yes, a bit of grated parmesan can enhance the flavor.
Is lemon necessary?
No, it’s optional, but it adds a fresh contrast to the rich sauce.
Can I make this gluten-free?
Yes, substitute the flour with a gluten-free alternative.
Conclusion
Garlic Butter Chicken is a quick and comforting dish packed with flavor. With its golden seared chicken and rich, garlicky sauce, it’s a reliable recipe that’s easy enough for weeknights yet impressive enough to serve guests.
