Name: Garlic Butter Chicken
Prep time: 5 min
Cook time: PT-486325H41M12S
Total time: 20 min
Cuisine: American
Ingredients: 1.5–2 lbs boneless, skinless chicken breasts or thighs; Salt and freshly ground black pepper to taste; 1 tbsp olive oil or neutral cooking oil; 3 tbsp unsalted butter, divided; 4 garlic cloves, minced; 1 tsp fresh thyme or rosemary, chopped (optional); 2 tbsp fresh lemon juice; 1/4 cup chicken broth or stock; 1 tbsp chopped parsley or chives (for garnish)

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I absolutely love this Garlic Butter Chicken—tender, golden-brown chicken coated in a rich, garlic-infused butter sauce, creating a simple yet elegant dish that’s perfect any night of the week.

Why You’ll Love This Recipe

I find it irresistible because the garlic butter sauce is luxurious yet easy to make, and it elevates the chicken with deep, savory flavor. Pan-searing the chicken gives it a lovely crust while keeping the inside juicy, and cleanup is fast since everything cooks in one skillet.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and freshly ground black pepper
Olive oil or a neutral cooking oil
Unsalted butter
Garlic cloves, minced
Fresh thyme or rosemary (optional)
Lemon juice (fresh is best)
Chicken broth or stock
Parsley or chives, chopped (for garnish)

Directions

I pat the chicken dry and season both sides generously with salt and pepper.
In a large skillet over medium-high heat, I add a drizzle of oil. Once shimmering, I sear the chicken until it’s golden-brown on the bottom—about 4–5 minutes.
I flip the chicken and add a knob of butter; once melted, I spoon it over the chicken to baste, cooking for another 3–4 minutes until the internal temperature reaches 165 °F (74 °C). Then I transfer the chicken to a plate and tent it with foil.
I reduce heat to medium, add more butter to the skillet, and sauté the minced garlic (and herbs if using) until fragrant—about 30 seconds.
I pour in chicken broth and lemon juice, stirring to scrape up any browned bits from the pan. I let the sauce bubble gently for 2–3 minutes until slightly reduced.
I taste and adjust seasoning—adding more lemon juice, salt, or pepper as needed.
I return the chicken to the skillet, spoon sauce over each piece, and let it warm through for a minute.
I garnish with chopped parsley or chives before serving.

Servings and timing

I typically make this for 4 servings. Prep takes about 5 minutes, and cooking time is 12–15 minutes—so it’s on the table in about 20 minutes total, ideal for a weeknight meal.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, spooning some sauce back over to keep it moist. I avoid the microwave to maintain the sauce texture.

FAQs

Can I use bone-in chicken?

Yes—I often use bone-in thighs or breasts. I brown them as usual and finish cooking covered over lower heat for an additional 10 minutes or until they reach 165 °F.

Is it okay to skip the lemon juice?

Absolutely—instead, I’ll add a splash of white wine or extra broth for depth, though the lemon adds a bright finish I really love.

Can I make this dairy-free?

Yes—I replace the butter with a vegan buttery substitute or extra oil and skip the broth, using lemon juice and herbs for flavor.

Will leftover sauce stay flavorful?

Definitely—the sauce keeps its flavor well. I refresh it when reheating by adding a small splash of broth or lemon juice.

What sides pair well with this dish?

I love serving it with mashed potatoes, rice pilaf, steamed vegetables, or a crisp green salad to soak up that buttery sauce.

Conclusion

This Garlic Butter Chicken is my go-to when I want a fast, flavorful meal with minimal fuss. The savory garlic butter sauce makes every bite deliciously rich, and I hope it becomes a favorite in your kitchen just like it is in mine!