Garlic butter chicken is my go-to answer on nights when dinner needs to be fast, satisfying, and full of flavor. This recipe delivers juicy chicken breast coated in a rich, herby butter and garlic sauce — all done in about 20 minutes with just one pan.
I still remember the first time I made this on a rainy Tuesday night. I had chicken in the fridge, a few garlic cloves, and some butter — and what came out of that skillet stopped everyone mid-conversation. The sauce was light but deeply savory, the chicken was tender, and I was cleaning the pan with bread before anyone said a word. This garlic butter chicken recipe has been on repeat in my kitchen ever since.
No breading. No complicated steps. Just real ingredients and a pan sauce that tastes like you spent way more time on it than you did.
Table of Contents
Ingredients for Garlic Butter Chicken
I always keep these simple pantry staples on hand because this recipe comes together so fast. The key is using fresh garlic — I never substitute garlic powder here since the garlic is the whole point of this dish.
4 boneless skinless chicken breasts (8 oz each)
2 tsp sea salt
1/2 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp dried parsley
1 tbsp olive oil — I recommend using olive or avocado oil for searing since butter alone would burn at high heat
3 tbsp unsalted butter — my preference is unsalted so I can control the salt level myself
1/2 cup reduced-sodium chicken broth — in my experience, regular broth makes the sauce too salty once it cooks down
5 cloves garlic, freshly minced — pro tip: mince it coarsely for better texture in the sauce
Step-by-Step Instructions
I recommend reading through all the steps before you start — this recipe moves fast once the pan is hot, and a little prep goes a long way.
Step 1: Pat the chicken breasts completely dry with paper towels. This is a step I never skip — dry chicken sears golden instead of steaming. Season both sides generously with salt, pepper, thyme, oregano, rosemary, and parsley.
Step 2: Heat olive oil in a large stainless steel skillet over medium-high heat. Wait until the oil slides around the pan easily before adding the chicken. Sear for 4 to 8 minutes per side until deep golden brown. If the outside browns too fast, reduce to medium heat. Transfer to a plate and cover loosely to keep warm.
Step 3: Add the butter and chicken broth to the same skillet. As the butter melts, use a wooden spoon to scrape up all the browned bits from the bottom — that’s where all the flavor lives. This is called deglazing and it makes the sauce taste incredible.
Step 4: Reduce heat to low. Add the minced garlic and saute for about 1 minute until fragrant. Watch it closely — garlic burns fast and bitter garlic will ruin the sauce.
Step 5: Return the chicken to the pan. Flip it once or twice to coat every side in the sauce. If the internal temperature has not yet reached 165 degrees F, let it finish for 1 to 2 minutes in the sauce. Spoon the pan juices generously over the top before serving.
What to Serve with Garlic Butter Chicken
This dish pairs well with sides that can soak up the pan sauce. The sauce is the best part, so choose something that makes the most of it.
Mashed Potatoes: Creamy mashed potatoes are a natural match. The buttery sauce settles right into the potatoes and makes every bite rich and satisfying. For a lighter spin, try mashed cauliflower instead. If you love comforting chicken and potato combos, this Dutch Oven Creamy Ranch Chicken and Potatoes is another weeknight winner worth bookmarking.
Steamed Rice or Pasta: A bed of white rice or egg noodles drinks up the garlic butter sauce beautifully. I recommend doubling the sauce if you go this route. For a flavor-packed pasta night, Bang Bang Chicken Pasta is another one-pan idea your family will love.
Roasted Broccoli or Green Beans: The slight bitterness of roasted broccoli or crisp green beans balances the richness of the butter sauce really well. It also adds color and a nice texture contrast to the plate.
Cauliflower Rice or Zucchini Noodles: For a low-carb option that still soaks up all that garlicky goodness, cauliflower rice or zucchini noodles are a great fit. Pair with something like this Healthy Chicken and Broccoli Stir Fry for a full low-carb dinner spread.
Store leftover garlic butter chicken in an airtight container in the refrigerator for up to 4 days. For longer storage, place portions in zip-lock freezer bags with the sauce and freeze for up to 4 months. Thaw overnight in the refrigerator before reheating.
I recommend reheating in the oven at 350 degrees F covered with foil — this keeps the chicken moist and the sauce from breaking. The microwave works in a pinch but can dry out the meat quickly. Avoid reheating in a skillet over high heat since the sauce may scorch before the chicken warms through.
Pro tip: this garlic butter chicken works great sliced over a grain bowl or chopped into a wrap the next day. If you enjoy bold flavors and easy chicken ideas, check out this Cowboy Butter Chicken Recipe or this One Pan Balsamic Chicken for more skillet chicken dinners worth trying.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless skinless chicken thighs work great in this recipe. They are naturally fattier and a little more forgiving if slightly overcooked. Adjust searing time as thighs may take slightly longer depending on thickness.
Can I make the garlic butter sauce ahead of time?
The sauce is best made fresh right in the pan — it comes together in under 5 minutes and relies on the browned bits left from searing the chicken. Making it separately will give you a different result.
What if my chicken is very thick?
Slice each breast horizontally to create two thinner cutlets, or pound them to an even thickness with the flat side of a meat mallet. This helps them cook faster and more evenly without drying out the edges.
Conclusion
This garlic butter chicken is the kind of dinner that earns a permanent spot in your weekly rotation. It is fast, simple, and packed with real flavor from ingredients you already have. Give it a try tonight and let that pan sauce do all the talking. Once you make it, you will understand why it never gets old.
Garlic Butter Chicken
Juicy boneless skinless chicken breasts seared golden and coated in a rich herby garlic butter pan sauce. Ready in just 20 minutes with one pan and simple pantry ingredients.
Pat the chicken breasts completely dry with paper towels. Season both sides with salt, pepper, thyme, oregano, rosemary, and parsley.
Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken in a single layer. Sear for 4 to 8 minutes per side until golden brown. Reduce to medium heat if browning too quickly. Transfer to a plate and cover to keep warm.
Add butter and chicken broth to the same skillet. As butter melts, scrape the bottom of the pan with a wooden spoon to deglaze and lift all the browned bits.
Reduce heat to low. Add minced garlic and saute for about 1 minute until fragrant. Watch carefully to avoid burning.
Return the chicken to the pan. Flip once or twice to coat in the sauce. Heat for 1 to 2 minutes if needed until internal temperature reaches 165 degrees F. Spoon pan sauce generously over the top before serving.
Notes
Use fresh garlic only — do not substitute garlic powder. Use reduced-sodium broth as the sauce cooks down and concentrates. Remove chicken from heat at 160 to 163 degrees F and let it rest covered while finishing the sauce — it will reach 165 degrees F as it rests. Double the sauce if serving over rice or pasta.
I’m Zoey Sinclair, I’m the home cook and creator behind chick1.com, where chicken is made simple, flavorful, and stress-free. Between work, family, and everything else life throws at you, I know how tricky it can be to get dinner on the table every night. That’s why every chicken recipe on this site is designed with real home cooks in mind no hard-to-find ingredients, no complicated steps, just easy, delicious meals you can actually rely on.
