There’s something magical about the sizzle of chicken hitting a hot skillet, especially when it’s about to get smothered in rich, garlicky butter. This garlic butter chicken has saved my weeknights more times than I can count—it’s quick, indulgent, and fills the whole kitchen with the kind of aroma that makes everyone ask, “What’s for dinner?” The best part? It comes together in 20 minutes flat, with just a handful of ingredients. No fuss, no complicated steps—just juicy, flavorful chicken with a buttery garlic sauce that’s downright addictive. Trust me, once you try it, you’ll understand why it’s my go-to when life gets hectic but I still want something delicious.
Why You’ll Love This Garlic Butter Chicken
This skillet chicken recipe is a total game-changer for busy nights. Here’s why:
- 20-minute magic: From fridge to table faster than takeout!
- Butter garlic sauce: So good you’ll want to drink it with a spoon
- One-pan wonder: Minimal cleanup means more time to relax
- Juicy garlic chicken: Perfectly tender every single time
Seriously – this easy chicken dinner hits all the right notes without any fuss. The smell alone will have your family begging for seconds!
Ingredients for Garlic Butter Chicken
Here’s everything you’ll need to make this juicy garlic butter chicken (and yes, every single one matters!):
- 4 boneless, skinless chicken breasts (about 1.5 lbs total – look for even thickness)
- 1 tsp paprika (smoked or sweet, your choice!)
- Salt & black pepper (to taste, but don’t be shy)
- 2 tbsp olive oil (for that perfect golden sear)
- 3 tbsp butter (salted or unsalted both work)
- 6 garlic cloves, minced (fresh is best – no powder here!)
- ½ cup chicken broth (or water + ½ tsp bouillon if you’re in a pinch)
- 1 tbsp chopped parsley (optional but pretty)
See? Nothing fancy – just real ingredients that pack serious flavor. I always double the garlic because… well, you’ll understand when you taste it!
Equipment You’ll Need
Don’t worry – you won’t need anything fancy for this garlic butter chicken! Just grab:
- A large skillet (I use my trusty 12-inch cast iron)
- Tongs for flipping those chicken breasts
- A meat thermometer (because guessing games lead to dry chicken)
That’s seriously it! Maybe a wooden spoon for stirring the sauce if you’re feeling fancy.
How to Make Garlic Butter Chicken
Okay, let’s get cooking! This garlic butter chicken comes together in four simple steps – but oh, the magic that happens in that skillet. Follow along closely, and you’ll have the juiciest, most flavorful chicken of your life. Promise!
Step 1: Season the Chicken
First things first – grab those chicken breasts and pat them dry with paper towels. This is KEY for getting that beautiful golden crust later. Then, sprinkle both sides generously with paprika, salt, and pepper. I like to really rub it in with my fingers – it’s like giving the chicken a little flavor massage!
Step 2: Sear the Chicken
Heat your olive oil in the skillet over medium-high heat until it shimmers (about 1-2 minutes). Carefully add the chicken – it should sizzle the moment it hits the pan! Don’t touch it for 5-6 minutes – we want that gorgeous golden-brown crust to form. Flip and repeat on the other side. Pro tip: If the chicken sticks, it’s not ready to flip yet!
Step 3: Make the Garlic Butter Sauce
Now the fun part! Reduce heat to medium and add butter. When it’s melted and bubbly, toss in the minced garlic. Ohhh that smell! Cook just until fragrant (about 30 seconds) – don’t let it burn! Pour in the chicken broth and use your wooden spoon to scrape up all those delicious browned bits from the pan bottom. That’s pure flavor gold right there!
Step 4: Simmer and Serve
Let everything bubble together for 3-5 minutes until the sauce thickens slightly. Spoon that glorious garlic butter sauce over the chicken a few times – this is where the magic happens! When the chicken hits 165°F inside, you’re done. Sprinkle with parsley if you’re feeling fancy, and serve immediately. Warning: Your kitchen will smell like heaven, and everyone will come running!
Tips for Perfect Garlic Butter Chicken
Want restaurant-quality garlic butter chicken every time? Here are my foolproof secrets:
- Thermometer is king: Pull the chicken at 165°F – no guessing means no dry chicken!
- Patience with the sear: Don’t peek or poke – let that golden crust form undisturbed
- Garlic timing: Add it just before the broth to prevent bitterness
- Taste your sauce: Need more punch? Add an extra garlic clove or pinch of salt
Trust me – these little tricks make ALL the difference between good and “oh my goodness” garlic butter chicken!
Garlic Butter Chicken Variations
Don’t be afraid to play with this recipe – it’s practically begging for customization! Swap chicken thighs for breasts if you prefer darker meat (just cook a few minutes longer). Feeling fancy? Toss in some thyme or rosemary with the garlic. For extra richness, stir in a splash of heavy cream at the end. The possibilities are endless!
Serving Suggestions
Oh, let me tell you what makes this garlic butter chicken truly shine! I love serving it over creamy mashed potatoes – that sauce soaks right in like a dream. Or try roasted green beans tossed with a bit of that garlicky butter from the pan. For something lighter, a simple arugula salad cuts through the richness perfectly. And don’t forget crusty bread – you’ll want something to sop up every last drop of that incredible sauce!
Storing and Reheating Garlic Butter Chicken
Leftovers? Lucky you! Store this garlic butter chicken in an airtight container in the fridge – it’ll stay juicy and delicious for up to 3 days. When reheating, I like to warm it gently in a skillet with a splash of chicken broth to keep it from drying out. Microwave works in a pinch too – just cover it and use 50% power to prevent rubbery chicken. Pro tip: That garlic butter sauce tastes even better the next day!
Garlic Butter Chicken FAQs
Got questions about this juicy garlic chicken? I’ve got answers! Here are the things people ask me most:
Can I use garlic powder instead of fresh garlic?
Oh honey, I wouldn’t recommend it! Fresh minced garlic makes ALL the difference in this butter garlic sauce. Powder just can’t give you that same rich, aromatic flavor. If you’re absolutely desperate, use 1/4 teaspoon powder per clove – but trust me, it’s worth mincing the real deal!
How do I keep my chicken from drying out?
Two words: thermometer and patience! Always cook to 165°F internal temp (no guessing!), and don’t overcook during the searing step. Also – and this is crucial – let the chicken rest for 5 minutes before slicing. Those juices need time to redistribute!
Can I make this with chicken thighs instead?
Absolutely! Thighs actually stay juicier than breasts. Just increase cook time by 2-3 minutes per side since they’re thicker. The garlic butter sauce pairs perfectly with the richer dark meat.
What’s the best skillet for this recipe?
My cast iron gives the best sear, but any heavy-bottomed skillet works. Nonstick is fine too – just don’t crank the heat too high or you’ll damage the coating. The key is getting that pan properly hot before adding the chicken!
Nutritional Information
Here’s the skinny on this garlic butter chicken (values are per serving and approximate – your ingredients may vary slightly):
- Calories: 320
- Fat: 18g (7g saturated)
- Protein: 35g
- Carbs: 3g
Not bad for something this delicious, right? Now go make it and tell me how yours turned out – I live for your kitchen success stories!
Print
Juicy Garlic Butter Chicken Recipe Ready in 20 Minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Low Calorie
Description
Juicy garlic butter chicken cooked in a skillet for a quick and flavorful weeknight dinner.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp paprika
- Salt & black pepper, to taste
- 2 tbsp olive oil
- 3 tbsp butter
- 6 garlic cloves, minced
- ½ cup chicken broth (or water with bouillon)
- 1 tbsp chopped parsley (optional garnish)
Instructions
- Pat the chicken dry and season both sides with paprika, salt, and black pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown.
- Reduce heat to medium. Add butter and minced garlic, cooking until fragrant.
- Pour in chicken broth, scraping up browned bits. Simmer for 3–5 minutes until slightly thickened.
- Spoon sauce over chicken, garnish with parsley, and serve hot.
Notes
- Use a meat thermometer to ensure chicken reaches 165°F (75°C) internal temperature.
- Adjust seasoning to your preference.
- Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 120mg