It is an easy choice for a weeknight because the ingredients are familiar and the whole dish comes together in about 30 minutes. Serve it with rice, mashed potatoes, or crusty bread, plus a green vegetable for a complete meal.
Recipe Overview
| Prep time | 10 minutes |
|---|---|
| Cook time | 15–20 minutes |
| Total time | About 30 minutes |
| Servings | 4 |
| Method | Stovetop |
Why You’ll Love This Garlic Chicken
The chicken cooks in one skillet, and the sauce comes together in that same pan. Browning the chicken first gives the sauce a deeper flavor without requiring a long simmer.
The garlic is fragrant without being harsh because it cooks gently after the pan heat is lowered. Lemon keeps the buttery sauce balanced, and you can easily adjust the amount to suit your taste.
Ingredients
| Ingredient | Amount | Purpose |
|---|---|---|
| Boneless, skinless chicken breasts | 1½ pounds, about 2 large breasts | The main ingredient |
| Kosher salt | ¾ teaspoon | Seasons the chicken |
| Black pepper | ½ teaspoon | Adds mild warmth |
| All-purpose flour | 2 tablespoons | Creates a light coating and helps thicken the sauce |
| Olive oil | 1 tablespoon | Helps brown the chicken |
| Unsalted butter | 3 tablespoons, divided | Adds richness to the pan sauce |
| Garlic, minced | 5 cloves | Gives the dish its signature flavor |
| Low-sodium chicken broth | ½ cup | Forms the base of the sauce |
| Fresh lemon juice | 1 tablespoon | Brightens the sauce |
| Fresh parsley, chopped | 2 tablespoons | Adds color and freshness |
How to Make Garlic Butter Chicken
1. Prepare the chicken
Slice each chicken breast horizontally into two thinner cutlets. If needed, gently pound any thicker areas so the pieces are an even thickness. Pat the chicken dry with paper towels.
Season both sides with the salt and pepper. Sprinkle the flour over the cutlets, turning them to coat lightly, then shake off any excess.
2. Brown the chicken
Heat a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter melts, add the chicken in a single layer. Work in batches if the pan is too small.
Cook for about 4–6 minutes per side, depending on thickness, until golden and the thickest part of each piece reaches 165°F (74°C). Transfer the cooked chicken to a plate.
3. Cook the garlic
Lower the heat to medium-low. Add 1 tablespoon of butter and the minced garlic to the skillet. Stir for about 30–45 seconds, just until fragrant. Watch closely so the garlic does not burn.
4. Make the sauce
Pour in the chicken broth. Stir and scrape up the browned bits from the bottom of the skillet. Simmer for 2–3 minutes, until the liquid reduces slightly.
Stir in the lemon juice and remaining 1 tablespoon of butter. Taste the sauce and add a little more salt or lemon juice if needed.
5. Finish and serve
Return the chicken and any juices from the plate to the skillet. Spoon the sauce over the cutlets and warm for about 1 minute. Sprinkle with parsley and serve immediately.
Tips for Tender, Flavorful Chicken
Keep the cutlets even. Thin pieces cook more evenly, so the edges do not dry out while the center finishes cooking.
Use a light flour coating. A heavy coating can become pasty in the sauce. You only need a thin layer to help the chicken brown and give the sauce a little body.
Lower the heat before adding garlic. Garlic burns quickly in a pan that was hot enough to brown chicken. Let the heat drop, then stir it constantly.
Check the temperature. Cooking time varies with the thickness of the cutlets. A thermometer gives you a more reliable result than color alone.
Ingredient Options
Boneless, skinless chicken thighs also work in this recipe. They may need more time in the skillet, so cook them until they reach 165°F (74°C). If using salted butter or regular chicken broth, reduce the initial salt and adjust the finished sauce to taste.
For a gluten-free version, omit the flour. The sauce will be slightly thinner but still flavorful. Check that your broth is gluten-free if that matters for your household.
Recipe Variations
For a creamy garlic chicken, stir ¼ cup of heavy cream into the broth after it has reduced, then simmer gently until warmed through. For an herby version, add ½ teaspoon of dried Italian seasoning with the garlic. If you like heat, add a small pinch of red pepper flakes to the sauce.
What to Serve With Garlic Chicken
Mashed potatoes make an especially good partner for the buttery sauce. You can also serve the chicken over rice, pasta, or warm crusty bread. Add steamed green beans, roasted broccoli, asparagus, or a simple salad for freshness.
Make-Ahead, Storage, and Reheating
You can slice and season the chicken a few hours ahead. Keep it covered in the refrigerator, then add the flour just before cooking.
Store leftovers with the sauce in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a covered skillet over low heat with a splash of broth or water. Heat leftovers thoroughly to 165°F (74°C). Avoid boiling the sauce for a long time, which can make the chicken tough.
You can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the refrigerator before reheating. The sauce may separate slightly after freezing; stir it as it warms.
Common Mistakes to Avoid
Overcrowding the skillet: Leave space between the cutlets so they brown instead of steam. Cook in two batches if necessary.
Burning the garlic: Reduce the heat before it goes into the pan. Garlic should smell fragrant and look lightly golden, not dark brown.
Overcooking the chicken: Thin cutlets cook quickly. Check their internal temperature near the end of the estimated cooking time.
Frequently Asked Questions
Can I use whole chicken breasts?
Yes, but thick breasts take longer and can cook unevenly. Cutting them into thinner cutlets gives you a better balance of browned outside and tender center.
Can I leave out the lemon juice?
Yes. The sauce will taste richer and less bright. You can replace it with a small splash of white wine vinegar if you want a little acidity.
Why is my sauce too thin?
Let the broth simmer for another minute or two before adding the final tablespoon of butter. The sauce should lightly coat a spoon; it is meant to be pourable rather than thick like gravy.
Final Thoughts
Garlic Butter Chicken is a reliable dinner for days when you want plenty of flavor without a complicated recipe. Brown the chicken, make a quick garlic sauce in the same skillet, and bring everything together just before serving. Spoon the sauce over your favorite side dish and enjoy it while it is warm.