Garlic Butter Chicken

The first time I made garlic butter chicken, my kitchen smelled so incredible that my neighbor actually knocked on the door to ask what I was cooking. That fragrant sizzle of garlic hitting melted butter has become one of my favorite kitchen sounds, right up there with the satisfying thud of a good knife against a cutting board.

Last Tuesday I made this for my sister who claims she does not like chicken breast because it is always dry. She actually went back for seconds and then asked if there was any sauce left in the pan that she could just eat with a spoon. That is when I knew this recipe was a keeper.

Ingredients

• Chicken breasts: Pat them completely dry before seasoning or the flour will not stick properly and you will miss out on that golden crust
• Salt pepper and paprika: The paprika adds a subtle warmth and beautiful color but you can leave it out if you prefer
• Flour: This creates a light coating that helps the sauce cling to the chicken while keeping the meat juicy inside
• Butter: Unsalted gives you control over the seasoning and rich flavor that forms the backbone of the sauce
• Garlic: Fresh minced cloves are non-negotiable here as jarred garlic has a different taste that can become bitter when cooked
• Chicken broth: Low-sodium prevents the dish from becoming too salty as the sauce reduces
• Lemon juice: Adds just enough brightness to cut through all that rich butter
• Fresh herbs: Thyme brings an earthy note while parsley adds fresh color and a mild grassy flavor

Instructions

Season the chicken:

Pat each breast dry with paper towels until the surface feels tacky then season both sides generously and dust lightly with flour shaking off any excess powder

Sear to golden perfection:

Heat half the butter in a large skillet until it foams then add chicken cooking for 5 to 6 minutes per side until golden and an instant-read thermometer reads 74°C

Build the aromatic base:

Remove chicken and cover to keep warm then melt remaining butter and add garlic stirring constantly for just 1 minute until it smells incredible but has not browned

De-glaze and reduce:

Pour in broth and lemon juice using your wooden spoon to scrape up all those flavorful browned bits from the bottom then simmer for 2 to 3 minutes until slightly thickened

Finish with herbs:

Stir in thyme and parsley then return chicken to the pan spooning that luscious sauce over everything and let it simmer together for 2 final minutes

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This recipe has become my go-to for those nights when I want something impressive but do not have hours to spend in the kitchen. My partner now requests it every Sunday and honestly I never say no because the clean-up is so minimal.

Making It Your Own

Sometimes I add a splash of heavy cream at the very end which transforms the sauce into something velvety and luxurious. A dry white wine works beautifully instead of broth for a more sophisticated flavor profile that feels fancy enough for dinner guests.

Getting The Perfect Sear

Do not be tempted to move the chicken around once it hits the pan. Let it develop that golden crust undisturbed and it will release naturally when ready. Resisting the urge to peek or poke is the secret to restaurant-quality results.

Serving Ideas

Mashed potatoes are my personal favorite because they soak up every drop of that garlic butter sauce. Rice works just as well and steamed green beans or roasted asparagus provide a fresh contrast to all the richness.

• Crusty bread should be mandatory for sopping up the pan sauce
• A simple arugula salad with lemon vinaigrette balances the dish perfectly
• Leftovers reheat beautifully with a splash of broth to loosen the sauce

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There is something deeply satisfying about a recipe that delivers such big flavors with such simple techniques. This garlic butter chicken has earned its permanent spot in my weekly rotation and I bet it will find its way into yours too.

Recipe FAQs

→ How do I know when the chicken is fully cooked?

Use a meat thermometer to check the internal temperature reaches 74°C (165°F). The chicken should feel firm to the touch and juices run clear when pierced.

→ Can I make this ahead of time?

Yes, cook the chicken and sauce separately. Store in airtight containers for up to 3 days. Reheat gently on the stovetop, adding a splash of broth if the sauce thickens.

→ What sides pair well with this dish?

Mashed potatoes, steamed vegetables, or rice work beautifully. The sauce is perfect for drizzling over whatever you serve alongside.

→ Can I use chicken thighs instead of breasts?

Absolutely. Thighs are more forgiving and juicy. Adjust cooking time to 6-7 minutes per side and verify the internal temperature reaches 74°C.

→ How can I make the sauce extra creamy?

Stir in 2-3 tablespoons of heavy cream during the final simmer. This adds richness and creates a silkier texture without overpowering the garlic.