Quick Garlic Butter Chicken

Getting a delicious, restaurant-quality dinner on the table during busy weeknights can feel impossible. Between work deadlines, family schedules, and the endless question of “what’s for dinner?”, it’s easy to fall back on the same boring meals or expensive takeout.

That’s where this garlic butter chicken comes in. It delivers all the rich, savory flavor you’d expect from a fancy meal, but it comes together in one pan in under 30 minutes. Plus, with simple ingredients you probably already have in your pantry and a foolproof technique that anyone can master, it’s about to become your new weeknight hero.

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What Kind of Chicken Should I Use?

For this recipe, boneless, skinless chicken breasts are your best bet since they cook evenly and soak up all that garlic butter goodness. If you can find them, try to grab chicken breasts that are similar in size and thickness so they cook at the same rate – nobody wants one piece done while the other is still raw in the middle. You can also use chicken cutlets if you want something thinner that cooks faster, or even pound your chicken breasts to an even thickness with a meat mallet. Fresh or thawed frozen chicken both work fine here, just make sure frozen chicken is completely thawed and patted dry before you start cooking.

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Options for Substitutions

This recipe is pretty straightforward, but here are some swaps you can make if needed:

• Chicken breasts: You can use chicken thighs instead for a juicier result. They’ll take about the same cooking time, but keep an eye on them since thighs can be a bit thicker.
• Butter: If you’re watching your dairy intake, you can use ghee or a dairy-free butter substitute. The flavor will be slightly different, but it’ll still taste great.
• Chicken stock: Vegetable stock or even water with a bit of extra salt will work in a pinch. The sauce might be a little less rich, but it’ll still come together nicely.
• Fresh garlic: In a bind, you can use 1/2 teaspoon of garlic powder per clove, though fresh garlic really does make a difference in this recipe.
• Fresh parsley: Dried parsley works too – just use about 1 teaspoon instead of the tablespoon. You could also swap in fresh basil or cilantro for a different flavor profile.
• Lemon: Lime juice or white wine vinegar can substitute for lemon juice if that’s what you have on hand. Start with about 2 tablespoons and adjust to taste.

Watch Out for These Mistakes While Cooking

The biggest mistake when making garlic butter chicken is cooking the garlic on too high heat after removing the chicken, which can burn it in seconds and turn your sauce bitter – keep the heat at medium and watch it closely for that 1-2 minutes.

Another common error is not pounding your chicken breasts to an even thickness before cutting them, which leads to uneven cooking where some pieces dry out while others are still undercooked.

To get a better sear and prevent sticking, make sure your pan is properly heated before adding the chicken, and resist the urge to move the pieces around – let them sit undisturbed for those 3-5 minutes to develop a nice golden crust.

Finally, don’t skip letting the sauce simmer until it actually thickens, as a watery sauce won’t coat the chicken properly and you’ll miss out on that rich, buttery flavor.

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What to Serve With Garlic Butter Chicken?

This garlic butter chicken pairs beautifully with just about any side that can soak up that amazing buttery sauce. I love serving it over creamy mashed potatoes or buttered egg noodles, which catch every bit of the garlicky goodness. For a lighter option, try it alongside roasted vegetables like green beans, asparagus, or broccoli, or serve it with a simple arugula salad dressed with lemon and olive oil. Rice pilaf or crusty bread also work great if you want something to mop up the extra sauce on your plate.

Storage Instructions

Store: Keep your leftover garlic butter chicken in an airtight container in the fridge for up to 4 days. The garlic butter sauce might solidify a bit when cold, but don’t worry – it’ll melt right back down when you reheat it.

Freeze: This chicken freezes really well for up to 3 months. I like to slice it up first and store it with the sauce in a freezer-safe container. Just thaw it overnight in the fridge before reheating.

Reheat: Warm it up gently in a skillet over medium-low heat with a splash of chicken stock to keep it moist. You can also microwave it on medium power for about 2 minutes, stirring halfway through. Add a little extra butter if it seems dry.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1150-1300
• Protein: 90-105 g
• Fat: 75-85 g
• Carbohydrates: 30-38 g

Ingredients

For the chicken and dredge:

• 18 oz chicken breast (sliced into 1-inch thick cutlets for even cooking)
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the garlic butter sauce:

• 2 garlic cloves (freshly minced for best flavor)
• 3/4 cup chicken stock (I prefer Swanson unsalted chicken broth)
• 5 tbsp unsalted butter (cut into 1/2-inch cubes to help it emulsify quickly)
• 1 tbsp parsley
• 1/4 tsp onion powder
• 1 lemon (zested and juiced for maximum brightness)

Step 1: Prepare the Mise en Place and Season the Chicken

• 18 oz chicken breast
• 1/3 cup flour
• 1 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper

Slice the chicken breasts into 1-inch thick cutlets and pat them dry with paper towels—this ensures better browning and coating adhesion.

In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper.

Working with one cutlet at a time, dredge both sides thoroughly in the flour mixture, shaking off any excess.

Arrange the coated cutlets on a plate and let them sit for a few minutes while you prepare the other components.

Step 2: Sear the Chicken Until Golden

• 1 tbsp olive oil
• 1 tbsp unsalted butter
• flour-coated chicken cutlets from Step 1

Heat the 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming.

Once the pan is hot, carefully add the coated chicken cutlets in a single layer—work in batches if needed to avoid crowding.

Sear for 3-5 minutes per side until the chicken is golden brown and cooked through (internal temperature around 165°F).

Transfer the cooked chicken to a clean plate and set aside.

Step 3: Build the Garlic Butter Sauce

• 2 garlic cloves
• 3/4 cup chicken stock
• 5 tbsp unsalted butter

In the same pan with the chicken drippings, add the freshly minced garlic and cook for 1-2 minutes, stirring frequently until fragrant and just beginning to turn golden—don’t let it burn.

Pour in the chicken stock, then add the 5 tablespoons of cubed cold butter while whisking continuously.

I like to add the butter gradually in pieces rather than all at once, as it helps create a silky, emulsified sauce instead of a greasy one.

Continue whisking until the butter is fully incorporated and the sauce becomes glossy.

Step 4: Finish the Sauce and Combine

• sauce from Step 3
• 1 lemon
• 1 tbsp parsley
• cooked chicken from Step 2

Stir in the lemon zest, lemon juice, and fresh parsley into the sauce.

Simmer for 1-2 minutes to let the flavors meld together and the sauce thicken slightly.

Return the cooked chicken to the pan, nestling it gently into the sauce, and warm through for another minute or two.

For maximum brightness, I always finish with fresh lemon juice right before serving—it really lifts all the garlic flavors.

Quick Garlic Butter Chicken

Delicious Quick Garlic Butter Chicken recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 37 minutes mins

Servings 3 servings

Calories 1225 kcal

Ingredients

  

For the chicken and dredge::

• 18 oz chicken breast (sliced into 1-inch thick cutlets for even cooking)
• 1/3 cup flour (I always use King Arthur all-purpose flour)
• 1 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil
• 1 tbsp unsalted butter

For the garlic butter sauce::

• 2 garlic cloves (freshly minced for best flavor)
• 3/4 cup chicken stock (I prefer Swanson unsalted chicken broth)
• 5 tbsp unsalted butter (cut into 1/2-inch cubes to help it emulsify quickly)
• 1 tbsp parsley
• 1/4 tsp onion powder
• 1 lemon (zested and juiced for maximum brightness)

Instructions

 

• Slice the chicken breasts into 1-inch thick cutlets and pat them dry with paper towels—this ensures better browning and coating adhesion. In a shallow dish, combine the flour, garlic powder, onion powder, salt, and pepper. Working with one cutlet at a time, dredge both sides thoroughly in the flour mixture, shaking off any excess. Arrange the coated cutlets on a plate and let them sit for a few minutes while you prepare the other components.
• Heat the 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until the butter is foaming. Once the pan is hot, carefully add the coated chicken cutlets in a single layer—work in batches if needed to avoid crowding. Sear for 3-5 minutes per side until the chicken is golden brown and cooked through (internal temperature around 165°F). Transfer the cooked chicken to a clean plate and set aside.
• In the same pan with the chicken drippings, add the freshly minced garlic and cook for 1-2 minutes, stirring frequently until fragrant and just beginning to turn golden—don't let it burn. Pour in the chicken stock, then add the 5 tablespoons of cubed cold butter while whisking continuously. I like to add the butter gradually in pieces rather than all at once, as it helps create a silky, emulsified sauce instead of a greasy one. Continue whisking until the butter is fully incorporated and the sauce becomes glossy.
• Stir in the lemon zest, lemon juice, and fresh parsley into the sauce. Simmer for 1-2 minutes to let the flavors meld together and the sauce thicken slightly. Return the cooked chicken to the pan, nestling it gently into the sauce, and warm through for another minute or two. For maximum brightness, I always finish with fresh lemon juice right before serving—it really lifts all the garlic flavors.