Garlic Butter Chicken

The smell of garlic hitting hot butter still stops me in my tracks every single time. My roommate used to poke her head into the kitchen whenever I made this, asking what restaurant I'd ordered from. It became our Tuesday night ritual, something quick enough for a weeknight but fancy enough to make us feel like we were treating ourselves.

Last winter my sister came over after a terrible day at work. I made this chicken while she sat at the counter, and by the time I slid that plate toward her, the garlic butter aroma had already started working its magic. She took one bite and actually went quiet for a full minute. Food can't fix everything, but this comes pretty close.

Ingredients

• 4 boneless skinless chicken breasts: Pound them to even thickness so they cook uniformly and stay tender
• 1 teaspoon kosher salt: Essential for proper seasoning, dont skip this step
• ½ teaspoon freshly ground black pepper: Grind it right before you season the chicken
• ½ teaspoon smoked paprika: Adds a subtle depth that people can never quite identify
• 2 tablespoons all-purpose flour: Creates a light coating that helps the sauce cling beautifully
• 4 tablespoons unsalted butter: Divided use, so save half for that glorious sauce
• 1 tablespoon olive oil: Prevents the butter from burning over high heat
• 6 large garlic cloves: More than you think you need, trust me on this one
• ½ cup low-sodium chicken broth: Forms the base of your quick pan sauce
• 2 tablespoons fresh lemon juice: Cuts through the richness perfectly
• 1 teaspoon Italian seasoning: Dried herbs work beautifully here
• 2 tablespoons chopped fresh parsley: Adds that finishing pop of color and freshness

Instructions

Season the chicken:

Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt, pepper, and smoked paprika. Lightly dredge each piece in flour, shaking off any excess.

Get your pan nice and hot:

Heat 2 tablespoons butter with olive oil in a large skillet over medium-high heat until the butter foams slightly and smells nutty.

Sear to golden perfection:

Add chicken breasts and cook for 6 to 7 minutes per side until beautifully golden brown and the internal temperature reaches 165°F. Transfer to a plate and tent loosely with foil.

Build that garlic butter base:

Reduce heat to medium, add remaining 2 tablespoons butter to the skillet, then stir in minced garlic and sauté for just 1 minute until fragrant but not browned.

Create the sauce:

Pour in chicken broth, lemon juice, and Italian seasoning, using a wooden spoon to scrape up all those flavorful browned bits from the bottom. Let it simmer for 2 to 3 minutes until slightly reduced.

Bring it all together:

Return chicken and any accumulated juices to the skillet, spooning that luscious garlic butter sauce over the top. Cook for 2 more minutes until everything is heated through.

Finish and serve:

Remove from heat, sprinkle generously with fresh parsley, and serve immediately with lemon wedges on the side.

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This recipe somehow found its way into every potluck I attended last year. People started requesting it specifically, and I'd show up with my foil-covered dish like it was some kind of secret weapon. There's something about garlic butter that makes people feel genuinely taken care of.

Making It Your Own

I've tried this with chicken thighs when I wanted something even more forgiving and rich. The extra fat content means they're nearly impossible to overcook, and they stay incredibly juicy. Sometimes I'll throw in a handful of cherry tomatoes during the last few minutes of sauce making, letting them burst and create these little pockets of sweetness throughout.

Side Dish Magic

Mashed potatoes are the obvious choice here, soaking up all that extra sauce like they were born for it. But I've also served this over angel hair pasta for a lighter take, or alongside roasted asparagus when I want to pretend I'm eating something virtuous. The sauce clings to everything it touches.

Make Ahead Strategy

You can season and dredge the chicken up to a day in advance, storing it between layers of parchment paper in the refrigerator. The sauce comes together so quickly that there's really no need to prep it ahead. But if you absolutely must, I've made the full sauce up to 3 days before and gently reheated it with a splash more broth.

• The chicken reheats beautifully in a 350°F oven for about 10 minutes
• Extra sauce freezes well for up to a month, just thaw slowly in the fridge
• Never microwave this one or you'll lose that lovely crispy sear you worked so hard for

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This is the recipe I make when someone says they don't know how to cook. It's forgiving, it's impressive, and it makes your whole house smell like you know exactly what you're doing.

Recipe FAQs

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

Use a meat thermometer to check the internal temperature reaches 165°F (74°C). The chicken should feel firm and the juices run clear when pierced. Visual cues include golden-brown coloring on both sides.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless thighs work beautifully and often stay juicier due to their higher fat content. Adjust cooking time to 5-6 minutes per side, depending on thickness.

→ What can I serve with garlic butter chicken?

Mashed potatoes, steamed vegetables, rice, or pasta make excellent sides. The sauce pairs wonderfully with crusty bread for dipping. Roasted vegetables like asparagus or broccoli also complement the rich flavors.

→ How do I prevent the garlic from burning?

Keep the heat at medium and stir constantly. Garlic cooks quickly—just 1 minute until fragrant is sufficient. If it starts to brown, immediately remove the pan from heat.

→ Can I make this dairy-free?

Yes. Substitute unsalted butter with a plant-based butter alternative. Look for one that performs well in high-heat cooking. The flavor profile remains similar with quality butter substitutes.

→ Should I dredge the chicken in flour?

Flour is optional but creates a lighter crust and helps thicken the sauce slightly. For gluten-free needs, simply skip this step or use almond flour as a coating alternative.