Easy Garlic Butter Chicken Recipe for a Quick Delicious Dinner

Why You’ll Love This Recipe

If there’s one dish you can always count on to hit the spot after a long day, it’s this glorious Garlic Butter Chicken. Why? Oh, let me count the ways!

First off, it’s downright mouthwatering. The savory richness of garlic-infused butter coating juicy, tender chicken—let’s be honest, who can resist that? This dish feels like a fancy restaurant meal, but it’s easy enough for a weeknight dinner.

It’s also wonderfully quick and simple. You won’t be stuck in the kitchen all night—you can whip this up in under 30 minutes! Minimal prep, minimal cleanup, but maximum flavor.

And did I mention versatility? Whether you’re serving this over rice, mashed potatoes, pasta, or with crusty bread to soak up the buttery sauce, it’s *always* a hit. You can jazz it up with your favorite herbs, add a splash of lemon, or toss in some veggies.

In short: it’s simple, satisfying, and stress-free. The kind of dinner you’ll want to put on repeat. Trust me—you’ll be making this again and again.

Essential Tools and Equipment

You won’t need a fancy chef’s kitchen to pull off this recipe. Just a few basic kitchen tools will do the trick:

Large skillet or sauté pan: A heavy-bottomed one works best to evenly brown the chicken.
Wooden spoon or spatula: For stirring up the delicious butter sauce.
Tongs: Great for flipping the chicken without losing the juice!
Cutting board and sharp knife: To prep your chicken and any optional ingredients.
Meat thermometer (optional): To check if your chicken is perfectly cooked.

That’s it! Simplicity at its finest.

Preparation Tips

Want your garlic butter chicken to taste extra amazing? Here are a few tips that can make all the difference:

Use room temperature chicken breasts — This helps them cook more evenly and stay juicy.
Pat the chicken dry before cooking — This helps create that golden brown sear you’re after.
Don’t rush the garlic — Cook it gently so it turns fragrant but not bitter. Burnt garlic will throw off the whole flavor balance.
Prep before you start — Have all your ingredients chopped and ready to go. This recipe moves fast!
Make in advance: You can season the chicken and store it in the fridge for a few hours. This adds even more flavor and saves you time.

Little things like these often make the biggest flavor impact!

Ingredients List

Here’s everything you’ll need. Most of these are pantry-friendly and easy to find.

2 large chicken breasts (boneless, skinless — about 1 lb total)
1 tsp salt (adjust to taste)
½ tsp black pepper
1 tsp garlic powder
½ tsp paprika (optional but adds a touch of smokiness)
3 tbsp butter (unsalted, divided)
1 tbsp olive oil (helps prevent the butter from burning)
5 garlic cloves (minced — about 1.5 tbsp)
½ cup low-sodium chicken broth (or dry white wine for a more elegant flavor)
1 tbsp chopped fresh parsley (for garnish — optional but pretty!)

Step-by-Step Directions

Ready to get cooking? Let’s get this flavorful dish on your table in no time.

Butterfly the chicken breasts (or slice them horizontally). You want thinner pieces that cook faster and more evenly.
Season both sides of the chicken with salt, pepper, garlic powder, and paprika.
Heat 1 tbsp butter and olive oil in a large skillet over medium-high heat.
Cook the chicken for 4–5 minutes on each side, or until golden brown and cooked through (internal temp should hit 165°F). Transfer to a plate and tent with foil.
Turn down the heat to medium-low and add the remaining butter to the pan.
Add minced garlic and sauté for 30–60 seconds, until fragrant. Be careful not to burn it!
Pour in the chicken broth (or wine). Scrape the bottom of the pan to release any browned bits—this adds so much flavor.
Simmer the sauce for 2–3 minutes, allowing it to reduce slightly.
Return the chicken to the skillet and spoon some of that glorious butter sauce over the top. Let everything cook together for another minute or two.
Garnish with chopped parsley and serve hot with your favorite sides!

Common Mistakes to Avoid

We’ve all had those cooking flops—let’s avoid them this time with a few pointers:

Overcooking the chicken. This is the most common issue. Use a meat thermometer or cut into the center to ensure it’s just cooked through—no more, no less.
Using cold chicken straight from the fridge. This can cause uneven cooking. Let it sit out for 15–20 minutes first.
Burning the garlic. Garlic cooks fast! Keep your heat low and your eye on it.
Not deglazing the pan. Those browned bits? That’s concentrated flavor gold. Make sure you stir in the broth to release them.

Best Side Dishes

Need help rounding out your meal? These sidekicks take Garlic Butter Chicken to a whole new level:

Garlic Mashed Potatoes — Double the garlic? Yes, please. Creamy spuds soak up the buttery sauce beautifully.
Steamed Broccoli or Asparagus — A fresh, green balance to all that savory richness.
Buttered Noodles or Fettuccine — Quick, simple, and perfect for twirling in that golden gravy.
Crusty bread — Dare we say it’s a must? You’ll want something to mop up every drop.

Expert Recipe Tips

Want to level up like a pro? These tips will help:

Swap the chicken — Try boneless thighs for even more flavor and juiciness.
Zest it up — Add a little lemon zest or juice to the sauce for brightness.
Add a creamy twist — Stir in a tablespoon of heavy cream or cream cheese for a richer sauce.
Go herby — Add fresh thyme, basil, or rosemary to build additional layers of flavor.

Play around and make it your own!

Storage and Reheating Instructions

Leftovers? Lucky you! This recipe keeps well and reheats nicely.

Refrigerate: Store cooled leftovers in an airtight container for up to 3–4 days.
Reheat: Warm in a skillet over low heat with a splash of broth to keep the chicken moist. Microwave works too, but go low and slow to prevent dryness.
Freezing: You can freeze cooked chicken, but keep in mind cream or butter-based sauces may separate when thawed. If you do freeze it, wrap tightly and use within 2–3 months.

Frequently Asked Questions (FAQs)

Can I use pre-minced garlic from a jar?

Yes, you can! However, fresh garlic will give you a stronger, more vibrant flavor. If you’re in a pinch, jarred garlic works fine.

Is this recipe keto-friendly?

Definitely! It’s low in carbs and high in fat and protein. Just skip any carb-heavy sides and pair it with veggies or salad.

Can I make this dairy-free?

Yes—swap the butter for a plant-based alternative like vegan butter or ghee. The flavor will change a bit, but it’ll still be tasty.

What’s the best chicken cut to use?

Boneless, skinless chicken breasts are quick-cooking and lean, but thighs are juicier and more forgiving if slightly overcooked.

Can I bake this instead of pan-cook it?

Sure! Sear the chicken on the stovetop for a few minutes to get that golden crust, then bake at 375°F for about 15–20 minutes until fully cooked.

Final Thoughts

There’s something absolutely comforting about a dish that’s buttery, garlicky, and made with love—and this Easy Garlic Butter Chicken checks all those boxes.

It’s quick enough for a Tuesday, delicious enough for guests, and simple enough that even kitchen beginners can totally nail it.

So go ahead—give this one a try and see why it’s become a staple in so many kitchens. And if you do? I’d love to hear how it turned out! Drop a comment below or share a photo on social media and tag me—you know food is better when it’s shared.

Happy cooking! 🍽️

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Looking for more easy chicken recipes? Try our Creamy Tuscan Chicken or this One-Pan Honey Garlic Chicken for more dinner inspiration!