Garlic Butter Chicken is a classic dish that feels like a warm hug on a plate. Tender chicken breasts or thighs cooked in a rich, buttery sauce infused with garlic create a mouthwatering combination that’s hard to resist. The golden-brown edges add a little crisp, while the butter and garlic make everything deliciously fragrant.
I love making this recipe because it’s simple but feels a bit special. The garlic butter sauce comes together so quickly, and it fills the kitchen with a great smell that always makes me hungry. One little tip I have is to let the chicken rest for a few minutes after cooking—it helps keep it juicy and tender.
For serving, I usually plate this with some steamed veggies or a side of mashed potatoes to soak up that buttery sauce. It’s one of those meals that everyone seems to enjoy, and I often get requests to make it again. It’s perfect for a cozy weeknight dinner or even when friends come over because it’s both easy and impressive.
Key Ingredients & Substitutions
Chicken Breasts: I like using boneless, skinless breasts because they cook evenly and stay tender. If you want juicier meat, try chicken thighs instead—they hold moisture better.
Butter & Olive Oil: Butter gives the sauce richness and flavor, while olive oil helps prevent burning when searing. If you’re dairy-free, use vegan butter or a neutral oil like avocado oil.
Garlic: Fresh garlic is the star here. Mince it finely to release maximum flavor. Garlic powder could work in a pinch, but fresh is best for that bright, punchy taste.
Smoked Paprika & Red Pepper Flakes: Smoked paprika adds warmth and a slight smokiness. If you don’t have it, regular paprika is fine. Adjust red pepper flakes to your preferred spice level—or leave them out for mild flavor.
Chicken Broth & Heavy Cream: Broth helps create a flavorful sauce base, and heavy cream adds creaminess. You can skip the cream for a lighter sauce or use coconut milk for a dairy-free option.
How Do You Get the Chicken Perfectly Seared and Juicy?
Sealing the chicken properly locks in its juices and creates that beautiful golden crust. Here’s how to nail it:
- Pat chicken dry with paper towels to remove moisture—this helps with browning.
- Heat the pan and oil until shimmering but not smoking—medium-high is just right.
- Don’t crowd the pan; cook in batches if needed to avoid steaming.
- Resist flipping too often—let it cook 5-7 minutes per side undisturbed for a nice crust.
- After cooking, let the chicken rest for 5 minutes before slicing to keep it juicy.
Equipment You’ll Need
- Large skillet – I use a sturdy skillet because it heats evenly and helps create a nice sear on the chicken.
- Meat thermometer – important to check that the chicken reaches 165°F for safe, juicy results.
- Wooden spoon or spatula – good for stirring the sauce without scratching the pan.
- Tongs – handy for turning and removing the chicken breasts easily.
- Measuring spoons and cups – for accurate amounts of garlic, broth, and cream.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for more juiciness and flavor.
- Add a squeeze of lemon juice or zest for a bright, fresh flavor.
- Mix in herbs like thyme, rosemary, or basil to change the aroma and taste.
- Stir in grated Parmesan cheese or crumbled feta for a cheesy, tangy twist.
How to Make Garlic Butter Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon smoked paprika
- ½ teaspoon crushed red pepper flakes (optional for mild heat)
- ½ cup chicken broth
- ¼ cup heavy cream (optional for a richer sauce)
- 2 tablespoons fresh parsley, chopped
- Cooked white rice, for serving
Time Needed
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so plan for a total of 25 minutes. It’s a quick and tasty meal that comes together easily on a weeknight!
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning your chicken breasts evenly on both sides with salt, pepper, smoked paprika, and crushed red pepper flakes if you like a little heat. Heat olive oil in a large skillet over medium-high heat. Place the chicken in the skillet and cook for about 5 to 7 minutes on each side until they’re golden brown and cooked through. Once done, remove the chicken from the skillet and set it aside.
2. Make the Garlic Butter Sauce:
Turn the heat down to medium and add the butter to the same skillet. When the butter melts, add the minced garlic. Sauté for 1 to 2 minutes until fragrant—be careful not to let it burn. Pour in chicken broth to deglaze the pan, scraping the bottom to lift all the tasty browned bits. Let it simmer for 2 to 3 minutes to reduce a bit.
3. Finish the Sauce and Serve:
If you want a creamier sauce, stir in the heavy cream now and simmer for another 2 minutes until the sauce thickens slightly. Return the chicken to the skillet, spooning the sauce over the top. Let it cook together for 2 minutes so the flavors blend nicely. Sprinkle chopped fresh parsley over the chicken before serving. Serve warm over cooked white rice and pour some extra sauce on top for a delicious finish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This helps ensure they cook evenly and remain juicy.
Can I Substitute Heavy Cream?
Absolutely! If you want a dairy-free option, use coconut milk or almond milk instead. For a lighter sauce, you can simply skip the cream and use extra chicken broth.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen the sauce if needed.
Can I Make This Recipe Ahead of Time?
Yes! Cook the chicken and prepare the sauce, then refrigerate separately. When ready to serve, warm both gently on the stove and combine just before serving to keep everything fresh and flavorful.
