Garlic Butter Chicken

The smell of garlic hitting hot butter still stops me in my tracks every single time. I learned this recipe during a tiny apartment dinner party where my stove was practically in the living room and everyone could smell exactly what I was doing wrong or right.

My sister in law actually licked her plate at Sunday dinner and now requests this every time she visits. I started making it on Tuesdays when I need something fast but still impressive enough to feel like real cooking happened.

Ingredients

• Chicken breasts: Starting with dry surface helps the seasoning stick and creates better browning
• Salt and pepper: Do not be shy with the seasoning since the sauce needs that foundation
• Smoked paprika: Adds a subtle smoky depth that makes people ask what the secret ingredient is
• Butter and olive oil: The oil prevents butter from burning while butter provides all that flavor
• Fresh garlic: Minced finely so it releases into the butter without becoming bitter
• Chicken broth: Low sodium gives you control over the final salt level
• Lemon juice: Cuts through the richness and brightens everything perfectly
• Italian seasoning: Dried herbs work beautifully here but fresh thyme or oregano can substitute
• Fresh parsley: Adds color and a fresh finish to balance the rich sauce

Instructions

Season the chicken:

Pat the chicken completely dry with paper towels then season generously with salt pepper and smoked paprika on both sides

Sear to golden:

Heat 2 tablespoons butter and olive oil in a large skillet over medium high heat until the butter foams

Cook through properly:

Add chicken and cook 5 to 6 minutes per side until golden and the internal temperature reaches 165°F then transfer to a plate

Build the base:

Reduce heat to medium add remaining butter and stir in minced garlic cooking just 1 minute until fragrant but not brown

Create the sauce:

Pour in chicken broth and lemon juice scraping up any browned bits from the pan then stir in Italian seasoning

Finish together:

Simmer 2 to 3 minutes until slightly reduced return chicken to the skillet and spoon sauce over the breasts

Garnish and serve:

Sprinkle with fresh parsley and serve with lemon wedges for squeezing over the top

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This recipe became my go to after a particularly rough week when comfort food was the only thing that helped. Now it is the meal I make when friends need cheering up or when Tuesday feels overwhelming.

Making It Richer

Heavy cream transforms this into something velvety and luxurious. Stir in ¼ cup after the broth and let it simmer until the sauce coats a spoon.

Perfect Pairings

Mashed potatoes catch every drop of sauce while steamed green beans add fresh crunch. Crusty bread for sopping up the plate is practically mandatory.

Make It Your Own

Chicken thighs stay juicier if you prefer dark meat. Swap fresh thyme or rosemary for the Italian blend.

• Add red pepper flakes if you want a gentle heat
• White wine can replace half the broth for extra depth
• Extra garlic never hurt anyone

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This recipe proves simple ingredients handled with care become something magical. Your kitchen is going to smell amazing.

Recipe FAQs

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

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

→ Can I use chicken thighs instead of breasts?

Absolutely. Chicken thighs work beautifully and often stay juicier. Adjust cooking time to about 6-8 minutes per side, depending on thickness, until they reach the safe internal temperature.

→ What sides pair well with this dish?

Mashed potatoes, steamed vegetables, rice pilaf, crusty bread, or a fresh green salad all complement the rich sauce beautifully. The buttery sauce is perfect for dipping.

→ Can I make this dairy-free?

Substitute the butter with olive oil or your favorite dairy-free butter alternative. The sauce will still be flavorful, though slightly less rich than the original version.

→ How long will leftovers keep?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of chicken broth to refresh the sauce.