Garlic Butter Chicken Recipe

[Landers Piechotka]

Aftersearing, your pan (if using a stainless steel or cast iron pan) is going to have lots of chicken bits and cooking juices stuck to it. This is where deglazing comes in. Meaning, you add either wine (or chicken broth) to the pan to remove the stuck-on bits of food.

Hi Averie,

Thank you so much for the Holiday recipes! My husband really liked the Turkey because it was not dry. He really liked the mashed potatoes because they were creamy and I really liked the cranberrysauce recipe ( non- alcohol one). I am going to keep trying your recipes!

If you like a lemony flavor, add 1-2 tablespoons of lemon juice and/or a teaspoon of lemon zest to the sauce at the end, before you return the chicken to the pan. This tastes a lot like my lemon garlic chicken, but with a buttery pan sauce that reminds me of my lemon butter sauce.

Heat olive oil in a large skillet (preferably stainless like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-8 minutes per side, until golden and just barely cooked through. (Reduce heat to medium if it starts to brown too much.) Transfer to a plate and cover to keep warm.

This was so delicious. I will partially slice the chicken before cooking next time to shorten cooking time but would not change a thing. Tastes and smells wonderful and the sauce could be drizzled over a variety of side dishes. I chose brussel sprouts and it was a huge hit. YUM!!

This chicken was DELICIOUS!! Four kids and they all raved with their first few bites, while also commenting on it again after supper was done. Will absolutely make it again. (I used homemade chicken broth)

Really loved this! I used herbs de Provence because I was lazy, but every other ingredient I used as is. Let the sauce simmer for probably closer to 5 minutes so it thickened. I really needed a great, quick chicken dinner and this hit the spot.

Easy recipe. Very tasty. I overcooked the chicken a bit. The thicker bits were perfect. I used shredded fresh basil leaves in the sauce and just a tad too much lemon. Will play a little with the recipe next time. Thank you.

Came out great! I used chicken tenderloins because I accidentally purchased them instead of breasts but it turned out so tender and moist. I used half white wine and half chicken broth for the sauce. I served it with asparagus, brown basmati rice with peas and pearl onions and some Parmesan cheese. Nice dinner. ? My husband said it was delish!

This was so easy, and had so much flavor! I will double the sauce next time as I served it with long grain white rice, and the sauce just made everything so flavorful! I used chicken tenderloins which made the dish even easier.

We have chicken a lot and I wanted to do something different for dinner. I came across your recipe and it looked so good and like something I could make.My family of 7 absolutely loves it! I will be adding this to my rotation. Thank you!

We had this for a quick dinner last night, and it is FANTASTIC! It has a rich garlic herb flavor. Absolutely delicious! I loved how quick it was to make, and its easy cleanup. This will be a new favorite! Thanks for so many tasty and quick recipes!

From there I always serve up with a wedge of lemon. The sauce is quite rich, so a squeeze of lemon juice at the very end will cut through that richness. Optional, but recommended ?

I made this for the first time tonight and it was easy to make. The chicken came out moist and super tender. The sauce was delicious. The only thing I will do is make a touch more sauce. My picky husband liked it as well, which is a huge win.

My entire family loves this recipe, including my 6-year-old picky eater. The lemon at the end sends it over the top. This recipe, along with your Honey Butter Chicken, are in our regular dinner rotation. Thank you so much for your wonderful recipes!

Cooked this for the first time tonight, we both thought it was delicious, not too garlicky, just right. Served with roast baby potatoes and veg. Loved the gravy.

We did eat the full recipe between the two of us as I thought I it was for two people.

My husband and I love this recipe and have made it over a dozen times already since we first discovered it a year ago. However, we recently began the ketogenic diet and are about a month into it now. We miss our garlic butter chicken and were trying to think of ways to make it keto friendly. Do you think we could use almond flour or grated parmesan cheese for the dredge instead of all-purpose flour? As that appears to be the only ingredient that makes this recipe not keto-friendly.

Update! I tried making it with the almond flour instead of all purpose flour last night, and it came out AMAZING!!! If anything, I think it produced even MORE of a crust and absorbed the flavor of the sauce even better than it did with the original flour recipe. I did it this way before I had a chance to read your response, but I wanted to come back and let you know how it worked out!!! So delicious!

Excellent way to kick off the New Year! This recipe of yours, like all the others I have tried thus far, are so easy to follow! Flavor is exactly how you described! Rich and garlicky.

The chicken was perfectly cooked, thanks to your direction, with just the right amount of moisture and crispness on the outside. We chose to pair with Russet mashed potatoes.

Drizzled this delectable recipe sauce over the mashers and chicken. Paired those with a fresh, green salad on the side, and my daughters labeled the meal 5 out of 5 stars! Exceptionally yummy!

Made this for dinner last night. I made with quorn fillets as I am a veggie and made the chicken for the rest of the family, served with baby potatoes and veg. Everyone ate everything! Delicious and so easy to make. ?

The key to this recipe is a very hot pan so that you get a nice crust and sear on your meat. Butter can burn at high temperatures, so I typically start the meat in a little olive oil butter mix for the browning factor, then add remaining butter for flavor. A cast iron skillet is a great choice for these steak bites as that type of pan can get REALLY hot but its important that its a well seasoned skillet and non stick to make it easier to sear theses little guys

Serve these with your favorite sides, such as mashed potatoes, roasted veggies like asparagus, zucchini, green beans, or broccoli, over rice or with cauliflower rice, or just with some crusty bread to soak up that garlic butter. I love them with my kale garlic olive oil pasta (Spaghetti Aglio e olio) and pan seared tomatoes for the perfect meal prep. However, they also make the perfect appetizer. Stick some toothpicks in them and watch them disappear!!

This garlic butter chicken recipe is perfect for those busy weeknights when you need a quick and delicious dinner option. It takes only a few simple ingredients and just 15 minutes of your time.

Serve it over pasta or rice for a complete meal that everyone will love. You can also pair it with a side of green beans, asparagus, or roasted baby potatoes for a lighter meal. I normally make it with my seasoned rice recipe because the two are so delicious together.

I recommend using air chilled chicken breasts if you can. Using air chilled chicken allows the chicken to absorb more flavor, plus the final result will be more moist. Water chilled chicken will release more moisture when it cooks, which can leave you with rubbery chicken.

Spices and Herbs: A blend of dried thyme leaves, garlic powder, onion powder, fine sea salt, and ground black pepper enhances the flavor of the chicken. This simple yet flavorful blend of spices and herbs will elevate the taste of your chicken to a whole new level.

Garlic: Use a combination of garlic powder and fresh garlic to get a delicious and strong garlic flavor. Minced garlic is really the star ingredient that gives this dish its signature flavor.

To a medium mixing bowl add the olive oil, dried thyme leaves, garlic powder, onion powder, fine sea salt, and ground black pepper. Mix together until everything is combined. (See the recipe card below for the full printable instructions.)

Heat a nonstick skillet. Once the pan is hot, sear the seasoned chicken on both sides. Once cooked to an internal temperature of 165F, transfer the chicken to a plate and set it aside. Add the chicken broth and butter to the skillet. Stir until the butter is melted. Once the butter has melted, add the fresh minced garlic and dried parsley to the pan. Saute until aromatic.

Try serving it with my slow cooker green beans recipe and some roasted baby potatoes. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.

Some of my favorite side dishes to serve with this are sauteed asparagus, roasted baby potatoes, and Italian green beans. Serving it with pasta (like fettuccine, linguine, or gnocchi) and a vegetable side dish makes an easy family favorite dinner.

This was so easy to make and tasted great. The chicken was very tender and juicy. I did put less garlic but should have used what the recipe called for, mine was garlicy enough. I am keeping this to make again and again!

First, spray a large slow cooker with non-stick spray or use a slow cooker liner. Add the potatoes, minced garlic, and half of the seasonings to the slow cooker and stir well so that all of the potatoes are coated. Then, place the chicken thighs over the potatoes and season the top of the chicken with the remaining seasonings.

Place the slices of butter on top of the chicken and cover with the lid. Cook on LOW for 6 hours or HIGH for 4-5 hours, or until the chicken is cooked through. You can check the internal temperature of the chicken to see if it is cooked through. Once it reaches 165 F, it is done. Stir in the Parmesan cheese before serving.

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