Garlic Butter Chicken is one of those dishes that feels like a warm hug on a plate. Tender chicken breasts cooked in a rich, buttery garlic sauce that’s full of flavor but never overpowering. The golden color and the aroma of garlic sizzling in butter make it a dish that immediately brings a smile to your face.
I love making this when I want dinner to feel special without spending hours in the kitchen. The garlic butter sauce comes together so quickly, and the chicken stays juicy and soft, which always impresses everyone at the table. I usually toss in a sprinkle of fresh herbs if I have them handy—it adds a fresh pop that I can’t get enough of.
My favorite way to serve Garlic Butter Chicken is with a side of creamy mashed potatoes or steamed veggies to soak up all that buttery goodness. It’s a meal that’s simple but feels comforting, especially after a busy day. Whenever I make this, it’s a hit, and I find myself wanting to make it again soon!
Key Ingredients & Substitutions
Chicken: I like using boneless, skinless breasts or thighs. Thighs stay juicier, but breasts are leaner. If you want, you can use chicken tenders to speed up cooking.
Butter & Oil: Butter is key for that rich garlic flavor. I use olive oil with it to help sear the chicken without burning the butter. You can swap olive oil with avocado oil or vegetable oil if needed.
Garlic: Fresh garlic brings the best aroma and taste. You can use pre-minced garlic in a pinch, but fresh really makes a difference.
Herbs: Dried oregano and thyme add earthiness, but Italian seasoning works fine. Fresh parsley on top gives a nice fresh note—feel free to replace with basil or cilantro.
Chicken Broth or Wine: This adds depth to the sauce when you deglaze the pan. If you don’t have wine, chicken broth or even water works well.
How Do I Get the Chicken Perfectly Juicy and Flavorful?
Here’s how I make sure the chicken stays moist and packed with flavor:
- Pat chicken dry before seasoning to help it brown nicely.
- Use medium-high heat so the chicken sears quickly and forms a golden crust.
- Don’t overcrowd the pan—cook in batches if needed to avoid steaming.
- After searing, cook chicken covered with the sauce to keep it juicy and let flavors absorb.
- Use a meat thermometer or cut a piece to check doneness; chicken should be white inside with no pink.
Finishing the sauce uncovered for a few minutes helps thicken it, concentrating the garlic butter taste. This adds a nice coating on the chicken right before serving.
Equipment You’ll Need
- Large skillet – I prefer a heavy-bottomed skillet to get a good sear on the chicken and evenly distribute heat.
- Cooking spoon or tongs – helps turn the chicken pieces easily and stir the garlic butter sauce.
- Meat thermometer – ensures your chicken is cooked to the right temperature for safety and juiciness.
- Cooking spoon or slotted spoon – for removing chicken if needed and spooning the sauce over the chicken while it finishes cooking.
- Cutting board & knife – for chopping garlic and parsley without hassle.
Flavor Variations & Add-Ins
- Swap chicken breasts for bone-in thighs for more flavor and tenderness, just adjust cooking time.
- Add a splash of lemon juice or zest before serving for a fresh brightness that cuts through the richness.
- Stir in grated Parmesan cheese or mozzarella at the end for a cheesy twist and extra creaminess.
- Toss in sautéed spinach, mushrooms, or cherry tomatoes to add more veggies and color to your dish.
Garlic Butter Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts or thighs, cut into large chunks
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter
- 6-8 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme or Italian seasoning
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or white wine (optional, for sauce)
- Cooked white rice or steamed vegetables, for serving
How Much Time Will You Need?
This dish takes about 10 minutes to prep, and around 20 minutes to cook. All together, you are looking at about 30 minutes for a delicious meal that’s perfect for any night.
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by patting your chicken pieces dry with paper towels. This will help get a nice browning. Season them generously with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until they are golden brown on all sides, about 4-5 minutes per side. When done, take them out and set aside.
2. Make the Garlic Butter Sauce:
Turn the heat down to medium. In the same skillet, melt the butter. Once melted, add minced garlic and sauté for 1-2 minutes until fragrant but not browned. Stir in the dried oregano, thyme (or Italian seasoning), and half of the chopped parsley.
3. Finish Cooking the Chicken:
Pour in the chicken broth or white wine, if using, to deglaze the pan. Scrape up any brown bits stuck to the bottom. Let this simmer for 2-3 minutes until slightly reduced. Return the chicken pieces to the skillet and spoon some sauce over them. Cover and cook for 5-7 minutes more, or until the chicken is cooked through (no pink inside, or an internal temperature of 165°F/74°C).
4. Serve and Enjoy:
Remove the cover and let the sauce thicken a bit while the chicken finishes cooking. Taste and add more salt or pepper if needed. Sprinkle the remaining fresh parsley on top for a fresh touch. Serve your chicken hot over cooked white rice or alongside steamed vegetables, pouring extra garlic butter sauce over everything.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken is fully thawed before cooking. Thaw it overnight in the fridge or use the cold water method by placing the chicken in a sealed bag submerged in cold water, changing the water every 30 minutes.
Can I Substitute Butter with Something Else?
You can use margarine or ghee if you prefer, but butter gives the best flavor and richness. If avoiding dairy, try a high-quality olive oil or avocado oil, though the sauce will be less creamy.
How Should I Store Leftovers?
Place any leftover chicken and sauce in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the sauce seems too thick.
Can I Add Vegetables to This Dish?
Absolutely! Sautéed mushrooms, spinach, or cherry tomatoes work wonderfully added during the sauce step. Just add them before returning the chicken to the pan so they cook through nicely.