Introduction
Hey friend! Let’s talk dinner. You know those nights when you’re craving something totally delicious, comforting, and maybe just a little bit indulgent, but you also only have about 30 minutes before everyone starts asking “what’s for dinner?”? Yeah, I’ve been there. Many, many times! That’s why I’m so excited to share this Garlic Butter Chicken recipe with you today. It’s one of those magical meals that feels fancy enough for a dinner party but is ridiculously easy to whip up on a busy Tuesday night. The chicken is tender, the sauce is lick-the-plate good, and the whole thing comes together in one pan. Seriously, get ready for a new go-to recipe!
Why You’ll Love This Recipe
- Fast: Ready in about 20-25 minutes!
- Easy: Simple steps, minimal fuss, one pan!
- Giftable: Okay, maybe not giftable in the traditional sense, but perfect for bringing a meal to a friend or family member who needs a little cheering up.
- Crowd-pleasing: Who doesn’t love juicy chicken swimming in a rich garlic butter sauce? Kids and adults alike devour this!
Ingredients
Gather ’round, here’s what you’ll need to make this magic happen. Most of these are probably already hanging out in your pantry and fridge!
- 1 1/2 lbs Boneless, skinless chicken breasts: The star of the show! You can easily cut larger breasts in half horizontally to make thinner cutlets that cook super fast and evenly.
- 1 tsp Kosher salt: Essential for bringing out all that lovely chicken flavor.
- 1 tsp Freshly ground black pepper: Use fresh if you can, it makes a difference!
- 1 tsp 21 Salute seasoning or poultry seasoning: This is my secret weapon! Trader Joe’s 21 Seasoning Salute is amazing, but any good poultry seasoning blend will work wonderfully. It adds that perfect savory note.
- 3 tbsp Olive oil: For getting a beautiful golden sear on the chicken.
- 3 tbsp Unsalted butter: Butter makes everything better, especially this sauce! Using unsalted gives you control over the saltiness.
- 1 tbsp Garlic, minced: And I mean minced. Fresh garlic is key for that incredible aroma and flavor. Use a garlic press or finely chop it yourself.
- 1/2 cup White wine or chicken broth: This is the base of our glorious sauce. White wine adds a lovely depth, but chicken broth works perfectly if you prefer not to use wine or don’t have any on hand.
- 2 tsp Fresh parsley, chopped: A sprinkle of fresh green at the end adds brightness and a pop of color. Don’t skip it if you can help it!
How to Make It
Okay, deep breaths! Making this is seriously simple. Just follow these steps and you’ll have dinner on the table in no time.
- First, let’s get the chicken ready. Pat your chicken breasts really dry with paper towels. This is super important for getting a good sear! Season them generously on both sides with the kosher salt, black pepper, and that wonderful seasoning blend (21 Salute or poultry seasoning).
- Heat a large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully add the seasoned chicken breasts to the hot pan. Don’t crowd the pan – cook in batches if necessary so each piece gets a nice sear. Cook for about 4-6 minutes per side, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set it aside on a plate. Don’t worry about little brown bits left in the pan, that’s flavor!
- Reduce the heat to medium. Add the unsalted butter to the same pan. Once the butter is melted and slightly bubbly, add the minced garlic. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn it!
- Pour in the white wine or chicken broth. Use a wooden spoon or spatula to scrape up any delicious brown bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes, allowing it to reduce slightly and thicken.
- Return the cooked chicken breasts to the pan, nestling them into the sauce. Spoon the sauce over the chicken. Sprinkle with the fresh chopped parsley.
- Serve immediately! This chicken is amazing with pasta, rice, mashed potatoes, or a simple side salad or steamed veggies.
Substitutions & Additions
This recipe is wonderfully adaptable! Feel free to play around based on what you have or what you’re craving.
- Chicken Thighs: You can absolutely use boneless, skinless chicken thighs instead of breasts. They tend to stay even more moist and might require a couple more minutes of cooking time.
- Swap the Herb: No parsley? No problem! Fresh chives, thyme, or even a sprinkle of dried Italian seasoning would work in a pinch.
- Add Veggies: Want to make it a true one-pan meal? Sauté some quick-cooking veggies like spinach, mushrooms, or asparagus in the pan after you remove the chicken but before you add the butter for the sauce.
- Make it Creamy: For a richer sauce, stir in a splash of heavy cream at the end after the wine/broth has reduced.
Tips for Success
A few little pointers to ensure your Garlic Butter Chicken turns out perfect every time:
- Don’t Overcrowd the Pan: This is crucial for getting a good sear on the chicken instead of just steaming it. Cook in batches if necessary.
- Pat the Chicken Dry: Again, drier chicken = better sear = more flavor!
- Don’t Burn the Garlic: Garlic cooks quickly. Keep an eye on it and stir constantly in step 3. Burnt garlic can taste bitter.
- Adjust Seasoning: Always taste your sauce before serving! You might want a little extra pinch of salt or pepper.
How to Store It
If you happen to have any leftovers (a rare occurrence in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, adding a tiny splash more broth or water if needed to loosen the sauce.
FAQs
Can I use bone-in chicken?
Yes, but the cooking time will be significantly longer, and it won’t really be a “quick” recipe anymore. This recipe is optimized for fast-cooking boneless, skinless pieces.
What can I serve with this chicken?
Anything that pairs well with a delicious sauce! Rice, pasta, mashed potatoes, roasted potatoes, crusty bread for dipping, or a simple green salad are all fantastic choices.
Is this recipe spicy?
Nope! This recipe as written is savory and rich, with no added heat. If you like a little kick, you could add a pinch of red pepper flakes when you add the garlic.
Can I make this ahead of time?
While it’s best enjoyed fresh, you can cook the chicken and make the sauce ahead of time and store them separately or together. Reheat gently just before serving.
Your New Favorite Easy Garlic Butter Chicken
This Garlic Butter Chicken recipe is a magical meal that feels fancy enough for a dinner party but is ridiculously easy to whip up on a busy weeknight. The chicken is tender, the sauce is lick-the-plate good, and the whole thing comes together in one pan. Ready in about 20-25 minutes, it's fast, easy, and crowd-pleasing.
Equipment
- Large skillet
- paper towels
- Wooden spoon or spatula
- garlic press (optional)
Ingredients
Hauptzutaten
- 1.5 lbs Boneless, skinless chicken breasts You can easily cut larger breasts in half horizontally to make thinner cutlets that cook super fast and evenly.
- 1 tsp Kosher salt Essential for bringing out all that lovely chicken flavor.
- 1 tsp Freshly ground black pepper Use fresh if you can, it makes a difference!
- 1 tsp 21 Salute seasoning or poultry seasoning Trader Joe's 21 Seasoning Salute is amazing, but any good poultry seasoning blend will work wonderfully.
- 3 tbsp Olive oil For getting a beautiful golden sear on the chicken.
- 3 tbsp Unsalted butter Butter makes everything better, especially this sauce! Using unsalted gives you control over the saltiness.
- 1 tbsp Garlic, minced Fresh garlic is key for that incredible aroma and flavor. Use a garlic press or finely chop it yourself.
- 0.5 cup White wine or chicken broth This is the base of our glorious sauce. White wine adds a lovely depth, but chicken broth works perfectly.
- 2 tsp Fresh parsley, chopped A sprinkle of fresh green at the end adds brightness and a pop of color. Don't skip it if you can help it!
Instructions
- First, let's get the chicken ready. Pat your chicken breasts really dry with paper towels. This is super important for getting a good sear! Season them generously on both sides with the kosher salt, black pepper, and that wonderful seasoning blend (21 Salute or poultry seasoning).
- Heat a large skillet over medium-high heat. Add the olive oil. Once the oil is shimmering, carefully add the seasoned chicken breasts to the hot pan. Don't crowd the pan – cook in batches if necessary so each piece gets a nice sear. Cook for about 4-6 minutes per side, until the chicken is golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set it aside on a plate. Don't worry about little brown bits left in the pan, that's flavor!
- Reduce the heat to medium. Add the unsalted butter to the same pan. Once the butter is melted and slightly bubbly, add the minced garlic. Cook for about 30-60 seconds, stirring constantly, until the garlic is fragrant. Be careful not to burn it!
- Pour in the white wine or chicken broth. Use a wooden spoon or spatula to scrape up any delicious brown bits from the bottom of the pan. Let the sauce simmer for 1-2 minutes, allowing it to reduce slightly and thicken.
- Return the cooked chicken breasts to the pan, nestling them into the sauce. Spoon the sauce over the chicken. Sprinkle with the fresh chopped parsley.
- Serve immediately! This chicken is amazing with pasta, rice, mashed potatoes, roasted potatoes, crusty bread for dipping, or a simple green salad are all fantastic choices.
Notes
Substitutions & Additions:
- Chicken Thighs: Can use boneless, skinless chicken thighs instead of breasts. They might require a couple more minutes of cooking time.
- Swap the Herb: Use fresh chives, thyme, or dried Italian seasoning if no parsley.
- Add Veggies: Sauté quick-cooking veggies (spinach, mushrooms, asparagus) in the pan after removing chicken but before adding butter.
- Make it Creamy: Stir in a splash of heavy cream at the end for a richer sauce.
Tips for Success:
- Don't Overcrowd the Pan: Cook in batches if necessary for a good sear.
- Pat the Chicken Dry: Drier chicken leads to a better sear and more flavor.
- Don't Burn the Garlic: Cook quickly (30-60 seconds) and stir constantly.
- Adjust Seasoning: Taste the sauce and add more salt or pepper if needed.
How to Store:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave, adding a tiny splash more broth or water if needed.
- Chicken Thighs: Can use boneless, skinless chicken thighs instead of breasts. They might require a couple more minutes of cooking time.
- Swap the Herb: Use fresh chives, thyme, or dried Italian seasoning if no parsley.
- Add Veggies: Sauté quick-cooking veggies (spinach, mushrooms, asparagus) in the pan after removing chicken but before adding butter.
- Make it Creamy: Stir in a splash of heavy cream at the end for a richer sauce.
Tips for Success:
- Don't Overcrowd the Pan: Cook in batches if necessary for a good sear.
- Pat the Chicken Dry: Drier chicken leads to a better sear and more flavor.
- Don't Burn the Garlic: Cook quickly (30-60 seconds) and stir constantly.
- Adjust Seasoning: Taste the sauce and add more salt or pepper if needed.
How to Store:
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop or in the microwave, adding a tiny splash more broth or water if needed.