Garlic Butter Chicken Your Family Will Love
This garlic butter chicken is a weeknight hero, delivering incredibly juicy, perfectly seared chicken in a rich, nutty garlic butter sauce. With just a handful of ingredients and one pan, you can have a restaurant-quality meal on the table in 20 minutes that tastes like a warm hug.
Equipment
- Large Skillet (12-inch)
- Cutting board
- Chef's knife
- Paper towels
- Measuring spoons
- Measuring cups
- Spatula or tongs
- Meat thermometer (optional)
- Small bowl (for chopped parsley)
Ingredients
- 2 large boneless, skinless chicken breasts about 1.5 lbs total
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 3 tablespoons unsalted butter, divided
- 4-5 cloves garlic, minced
- ½ cup chicken broth
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped
Instructions
- Place the chicken breasts on a cutting board. If they are very thick, slice them in half horizontally to create two thinner cutlets. Pat the chicken completely dry with paper towels.
- Season both sides of the chicken generously with salt, black pepper, and garlic powder.
- Heat a large skillet over medium-high heat. Add 1 tablespoon of the butter. Once melted and shimmering, carefully place the chicken in the pan.
- Cook the chicken undisturbed for 5-6 minutes, until a deep golden-brown crust forms. Flip and cook for another 4-5 minutes, until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and cook for 30-60 seconds, stirring constantly, until fragrant. Do not let the garlic burn.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a spatula. Let the sauce simmer for 2-3 minutes to reduce slightly.
- Return the chicken to the pan, spooning the sauce over the top. Let it warm through for 1 minute.
- Sprinkle with fresh parsley and serve immediately.
Notes
For the juiciest results, let the chicken rest for 2-3 minutes after searing before slicing. To make it dairy-free, substitute the butter with a high-quality vegan butter or ghee. For extra flavor, try browning the butter until golden and nutty before adding the garlic. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to keep the chicken moist.