The Best Garlic Butter Chicken – Golden, Juicy & Ready in 30 Minutes
Are you looking for a quick dinner that doesn’t compromise on flavor? This Garlic Butter Chicken recipe is the perfect solution. Ready in just 30 minutes, it’s ideal for busy weeknights when you want something homemade, satisfying, and full of flavor without spending hours in the kitchen.
This dish combines tender, golden-seared chicken with a rich garlic butter sauce that coats every bite beautifully. It’s simple enough for everyday meals but impressive enough to serve when guests come over.
Key Takeaways
- On the table in about 30 minutes, making it ideal for busy days
- Crispy golden exterior with a tender, juicy center
- Prepared with basic ingredients that are likely already in your pantry
- Prepared in a single skillet for minimal cleanup
- Rich, buttery garlic sauce that elevates the chicken
Why This Garlic Butter Chicken Works So Well
The secret to this recipe isn’t complicated techniques — it’s balance. Properly drying the chicken helps it sear beautifully. Cooking it over medium-high heat creates a golden crust while locking in moisture. Then the garlic butter sauce brings everything together with richness, brightness, and depth.
Instead of overpowering the chicken, the sauce enhances its natural flavor. A touch of lemon juice keeps it from feeling too heavy, while fresh herbs add a light, fresh finish.
Pro Tips for Perfect Garlic Butter Chicken
- Don’t overcrowd the pan: Give the chicken space so it browns instead of steams.
- Let it rest: Resting the chicken for 5 minutes after cooking keeps it juicy.
- Control the garlic: Cook garlic just until fragrant — burnt garlic turns bitter quickly.
- Use a thermometer: The chicken is done at 165°F (74°C) in the thickest part.
Flavor Variations You Can Try
Once you master the base recipe in the card below, you can easily customize it:
- If you like a bit of spice, toss in a small pinch of red pepper flakes.
- For a smoother, more indulgent sauce, mix in a little heavy cream at the end.
- Finish with freshly grated Parmesan cheese for extra flavor before serving.
- Add mushrooms or spinach to the skillet for extra texture and nutrition.
What to Serve with Garlic Butter Chicken
This garlic butter chicken pairs beautifully with:
- Crispy roasted baby potatoes
- Steamed broccoli or green beans
- Try cauliflower rice if you’re looking for a lighter, low-carb alternative.
- A simple green salad with lemon vinaigrette
If you’re building a full weekly meal plan, you can also browse more dinner ideas in our Recipes collection or try our Easy One-Pan Low Carb Chicken Recipe for another fast, flavor-packed option.
Conclusion
This Garlic Butter Chicken proves that a quick dinner doesn’t have to be boring. With minimal ingredients and maximum flavor, it’s a recipe you’ll return to again and again.
Scroll down to the recipe card for exact measurements and step-by-step instructions — and enjoy a flavorful homemade meal in just 30 minutes.
The Secret to Extra Juicy Garlic Butter Chicken
If you’ve ever made chicken that turned out dry, you’re not alone. The biggest mistake most home cooks make is overcooking it. Chicken breast is naturally lean, which means it cooks quickly and can lose moisture fast.
The key to keeping this garlic butter chicken juicy is high heat at the beginning, followed by controlled finishing. Searing creates a golden crust that locks in flavor, while finishing the chicken gently in the sauce keeps it tender.
Another important trick? Let the chicken rest before slicing. Giving the chicken a few minutes to rest keeps all those flavorful juices locked inside.
Choosing the Best Chicken Cut
You can use either chicken breasts or thighs for this recipe, but each gives slightly different results.
- Chicken breasts: Leaner, cook faster, and slice beautifully for plating.
- Chicken thighs: Juicier, slightly richer flavor, and more forgiving if slightly overcooked.
If you’re cooking for guests, breasts look more elegant. If you’re cooking for maximum flavor and tenderness, thighs are an excellent option.
Understanding the Garlic Butter Sauce
The garlic butter sauce is simple, but technique matters. Garlic should be cooked just until fragrant — about 30 seconds to 1 minute. Overcooking it can make the flavor harsh and bitter.
Butter adds richness, while lemon juice brightens everything. The small splash of chicken broth helps create a silky texture that coats the chicken evenly without becoming too heavy.
This balance between richness and freshness is what makes the sauce so satisfying without feeling overwhelming.
Make It Healthier or Lighter
Want a lighter version? You can easily adjust this recipe without sacrificing flavor.
- Use half butter and half olive oil.
- Add extra fresh herbs for more flavor without extra fat.
- Serve with steamed vegetables instead of starch-heavy sides.
- Choosing a low-sodium broth helps you manage the salt level more easily.
These small adjustments make this garlic butter chicken adaptable to different dietary preferences while keeping it delicious.
Meal Prep & Storage Tips
This recipe works beautifully for meal prep. You can cook a double batch and portion it into airtight containers with vegetables or rice.
Refrigerate for up to 3–4 days. When reheating, add a small splash of broth or water before warming to prevent the sauce from thickening too much.
You can also freeze cooked garlic butter chicken for up to 2 months. Let it defrost in the fridge overnight, then warm it up gently before serving.
Common Mistakes to Avoid
- Cooking cold chicken: Let it sit at room temperature for 10–15 minutes before cooking.
- Moving the chicken too early: Let it sear undisturbed to develop a crust.
- Burning the garlic: Lower the heat first.
- Skipping the resting step: Resting keeps the chicken juicy.
Chicken Doneness: The Simple Safety Check
If you want consistent results every time, don’t rely only on cook time. Chicken thickness varies, and a few extra minutes can make the difference between juicy and dry. The most reliable method is a quick temperature check in the thickest part of the chicken — it should reach 165°F (74°C). You can also look for clear juices and a firm (but not tough) texture when pressed.
If you want a simple background reference, Wikipedia has quick overviews on food safety and how a meat thermometer works. They’re useful if you’re new to checking doneness by temperature.
The Best Garlic Butter Chicken – Golden, Juicy & Ready in 30 Minutes
4
servings10
minutes20
minutes430
kcalIngredients
4 boneless, skinless chicken breasts (about 1½–2 lbs / 700–900g)
2 tablespoons olive oil
3 tablespoons unsalted butter
4 cloves garlic, minced
½ cup chicken broth
1 tablespoon fresh lemon juice (about half a small lemon)
1 teaspoon salt (or to taste)
½ teaspoon black pepper
½ teaspoon paprika
1 teaspoon dried thyme (or Italian seasoning)
1 tablespoon fresh parsley, chopped (for garnish)
Directions
- Gently blot the chicken breasts dry using paper towels, then evenly coat both sides with salt, freshly ground black pepper, paprika, and dried thyme.
- Warm the olive oil in a large skillet set over medium-high heat until it shimmers slightly. Once shimmering, add the chicken and cook for 5–6 minutes per side until nicely browned. Move the chicken to a plate and keep it aside.
- Lower the heat to medium, then add the butter to the same skillet and allow it to melt gently. Stir in the minced garlic and cook for 30–60 seconds until fragrant (do not let it burn).
- Add the chicken broth along with the lemon juice to the skillet. Stir and let the sauce simmer for 2–3 minutes, allowing it to slightly reduce.
- Return the chicken to the pan. Spoon the garlic butter sauce over the top and simmer for another 3–5 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Take the skillet off the heat and allow the chicken to rest for about 5 minutes before serving. Garnish with fresh parsley and serve warm.
Notes
- Let the chicken sit at room temperature for 10–15 minutes before cooking to ensure even cooking.
- Do not overcrowd the pan — cook in batches if needed so the chicken browns properly.
- Always lower the heat before adding garlic to prevent burning and bitterness.
- Use a meat thermometer for best results. The internal temperature should reach 165°F (74°C).
- For a richer sauce, add a splash of heavy cream at the end.
- For a lighter option, swap out half of the butter and use olive oil instead.
- Place any remaining chicken in an airtight container and refrigerate for up to 3–4 days.
- Reheat gently and add a small splash of broth or water to keep the sauce smooth.
FAQ
How can I tell if the chicken is completely cooked through?
The safest way is to use a thermometer. The internal temperature should reach 165°F (74°C). The juices should run clear, and the center should no longer appear pink.
Can I store leftovers?
Yes. Keep leftovers in a sealed container in the refrigerator for up to three days. Warm them slowly on the stovetop or in the microwave to help retain moisture and prevent the chicken from drying out.
Can I reduce the butter?
You can slightly reduce the butter and replace part of it with olive oil, but butter is what gives this dish its signature richness and flavor.
