Garlic Butter Chicken
Garlic butter chicken is a rich, flavorful dish perfect for a quick yet indulgent midweek dinner. It’s ready in just 30 minutes and uses only a handful of ingredients.
The golden, pan-seared chicken is drenched in a buttery, garlicky sauce balanced with fresh parsley and a hint of lemon. It’s a simple recipe that delivers big flavor.
Key Ingredients for Garlic Butter Chicken
Chicken & Its Golden Crust
Chicken breasts – Sliced into thinner cutlets for quicker cooking and better crust.
Plain flour – Helps create a light crust and locks in juices during searing.
The Garlic Butter Sauce Foundation
Unsalted butter – Forms the base of the rich sauce, allowing precise seasoning.
Fresh garlic – Adds deep, aromatic flavor as the star of the sauce.
Chicken stock – Deglazes the pan and blends with butter for a velvety texture.
Seasoning & Aromatics
Garlic powder – Boosts the garlic flavor infused in the dredge.
Fresh parsley – Finely chopped, adds freshness and color.
Salt and black pepper – Essential seasoning to balance the richness.
Lemon wedges – Optional but recommended for a zesty finish.
Cooking Garlic Butter Chicken: A Simple Process
Start by butterflying the chicken and coating it in seasoned flour for a golden crust. Pan-fry until golden and cooked through, then remove. Sauté garlic in the same pan, deglaze with chicken stock, and whisk in butter until silky. Finish with fresh parsley and return the chicken to coat in sauce. Serve with a wedge of lemon for added brightness.
Garlic Butter Chicken Tips for the Best Results
Using unsalted butter ensures full control over the dish’s seasoning—especially important with stock already adding saltiness. Don’t rush the browning of the chicken; a golden crust locks in flavor. And while parsley is traditional, feel free to experiment with fresh thyme or rosemary—just use sparingly, as they’re more potent. Add lemon juice at the table to prevent breaking the sauce’s emulsion.
Storing Leftovers: Garlic Butter Chicken Edition
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to avoid splitting the sauce. For freezing, place in a freezer-safe container and thaw overnight before reheating. It’s best to store lemon wedges separately and add fresh upon serving.
Frequently Asked Questions
Can I use bone-in chicken for this recipe?
Boneless breasts are preferred for speed and even searing. Bone-in chicken would require longer cooking and might not brown as evenly.
What can I substitute for chicken stock?
Vegetable stock can be used, though it may slightly alter the depth of flavor. Avoid water—it lacks richness.
Is garlic powder necessary if fresh garlic is used?
Yes, garlic powder seasons the flour dredge and boosts overall flavor.
Why not squeeze lemon into the pan?
Lemon juice can break the butter emulsion in the sauce. It’s best added at the end, directly over plated chicken.
Garlic Butter Chicken
Ingredients
- 1/4 cup 40g all-purpose flour
- 1/2 cup 120ml chicken stock
- 2 cloves garlic finely minced
- 6 tbsp 90g unsalted butter, cut into tablespoon-sized pieces
- 1 lemon quartered for serving
- 1/2 tsp freshly ground black pepper plus more to taste
- 1 tsp garlic powder
- 1 tbsp finely chopped fresh parsley
- 2 boneless chicken breasts approx. 9oz/250g each, at room temperature
- 1 tbsp olive oil
- 1 tsp salt plus additional to taste
Instructions
- Blend the flour, garlic powder, salt, and black pepper in a shallow dish to form a seasoned coating.
- Slice each chicken breast horizontally to yield four equal fillets, then coat each thoroughly in the flour mixture, ensuring even coverage and shaking off excess.
- Heat a large frying pan over medium-high with 1 tablespoon of butter and olive oil. Once hot, sear the chicken until golden brown on both sides and cooked through, approximately 3–5 minutes per side depending on thickness. Remove from the skillet and set aside.
- Reduce the heat to medium and sauté the minced garlic until it begins to color, about 1–2 minutes. Deglaze the pan with chicken stock, scraping up the fond from the bottom using a wooden spoon. Incorporate the remaining butter, whisking swiftly to emulsify with the liquid until slightly opaque.
- Stir in parsley and adjust seasoning with additional salt and pepper to taste.
- Simmer briefly until the sauce thickens slightly, then lower the heat and return the chicken to the pan, spooning the sauce generously over the pieces.
- Serve immediately with a final drizzle of the sauce and a wedge of lemon to squeeze over each portion.