Garlic Butter Chicken

The first time I made this garlic butter chicken, my kitchen filled with such an incredible aroma that my neighbor actually knocked on the door to ask what I was cooking. That golden sear on the chicken, combined with the sizzle of garlic hitting melted butter, creates something truly magical in a pan.

Last Tuesday, I came home exhausted and threw this together without really thinking. My husband took one bite and asked what special occasion we were celebrating, proving that sometimes the simplest dinners create the biggest reactions.

Ingredients

• Boneless chicken breasts: I use about 6 oz each, and letting them come to room temperature for 15 minutes helps them cook evenly without drying out
• Kosher salt and black pepper: Season generously, even if you plan to dredge in flour, because the seasoning penetrates better directly on the meat
• Smoked paprika: This adds a subtle depth that makes people wonder what your secret ingredient is
• All-purpose flour: Just a light dusting helps create that golden crust and gives the sauce body, but skip it for extra low carb
• Unsalted butter: I use unsalted so I can control the salt level, and dividing it prevents burning when searing
• Olive oil: Butter burns at high heat, so this combo keeps the butter stable while maintaining flavor
• Fresh garlic cloves: Minced by hand releases more oils than pre-minced, and six cloves might sound like a lot but trust me
• Chicken broth: Low sodium is crucial because the sauce reduces and concentrates flavors
• Fresh lemon juice: Cuts through the rich butter and brightens the entire dish
• Italian seasoning: Dried herbs hold up better in the heat than fresh ones here
• Fresh parsley: Add this at the very end for color and a fresh pop against the rich sauce

Instructions

Prep the chicken:

Pat those breasts completely dry with paper towels, then sprinkle both sides with salt, pepper and smoked paprika, and if you are using flour, give them the lightest possible coating.

Get your skillet hot:

Heat two tablespoons of butter with the olive oil over medium high heat until the butter foams and smells nutty.

Sear to perfection:

Lay in the chicken and do not touch it for 6 to 7 minutes per side, listening for that sizzle that tells you the crust is forming.

Rest the meat:

Transfer the golden chicken to a plate and tent it with foil while you make the magic happen in the same pan.

Build the base:

Drop the heat to medium, melt the remaining butter, and toss in the garlic for just one minute until it becomes fragrant.

Create the sauce:

Pour in the broth, lemon juice, and Italian seasoning, then scrape up every browned bit from the bottom with a wooden spoon.

Bring it together:

Let that simmer for 2 to 3 minutes until it thickens slightly, then return the chicken to coat it in all that garlicky goodness.

Finish with flair:

Spoon the sauce over everything, sprinkle with fresh parsley, and serve with those lemon wedges ready to squeeze.

Pin it

My mother in law stayed over last month and watched me make this, claiming she hated cooking because everything turned out dry. She called me the next day to say she made it for her book club and they all demanded the recipe.

Choosing the Right Chicken

I have learned through many dry chicken disasters that thickness matters more than you might think. If your breasts are uneven, pound the thicker end slightly until they are uniform, or slice them horizontally to create thinner cutlets that cook through perfectly every time.

Sauce Secrets

The broth measurement is a starting point, not a rule. Sometimes I want a thicker sauce and let it reduce longer, other times I want more of a broth and add extra liquid. Trust your eyes more than the recipe.

Serving Ideas

This chicken creates its own gravy that begs to be soaked up by something on the plate.

• Mashed potatoes are the classic choice for catching every drop
• Cauliflower rice works perfectly if you are keeping it low carb
• Crusty bread for dipping is never a mistake

Pin it

There is something deeply satisfying about a recipe that looks impressive but comes together in thirty minutes on a random Tuesday evening.

Recipe FAQs

→ How do I keep the chicken from drying out?

Pat the chicken dry before seasoning to ensure proper searing, which locks in juices. Use a meat thermometer to cook to exactly 165°F—overcooking is the main cause of dry chicken. Letting the meat rest tented with foil helps redistribute moisture.

→ Can I use chicken thighs instead?

Absolutely. Boneless skinless thighs work wonderfully and stay even juicier due to their higher fat content. Adjust cooking time to about 5-6 minutes per side, or until the internal temperature reaches 165°F.

→ What sides pair well with this dish?

Mashed potatoes soak up the flavorful sauce beautifully. Steamed vegetables like broccoli or green beans add freshness. The chicken also works over pasta, rice, or crusty bread to capture every drop of the garlic butter sauce.

→ How can I make it dairy-free?

Substitute the butter with a high-quality plant-based butter alternative or olive oil. The sauce will still be delicious, though slightly less rich. Coconut oil can work but will add a subtle coconut flavor.

→ Can I make this ahead?

The chicken tastes best freshly made, but you can slice leftovers and reheat gently in the sauce. Store components separately in the refrigerator for up to 3 days. The sauce may need a splash of broth when reheating to loosen it up.