I really enjoy cooking simple, tasty chicken recipes, and this Garlic Butter Chicken is one of my favorites.

It’s great for a quick weeknight dinner, a relaxed meal with friends, or even a slightly fancier dinner if you serve it with the right sides. What’s so good about it? It’s the amazing mix of juicy chicken, tasty butter, and flavorful garlic.

It’s a flavor that’s both cozy and exciting!

Recipe Overview

This recipe is basically pan-fried chicken with a yummy garlic butter sauce. The chicken gets a nice golden-brown color, and the sauce is amazing. It’s simple, but it has so much flavor.

One of the cool things about this recipe is that it’s super quick. It takes less than 30 minutes from start to finish, which is awesome when you’re busy.

And you can serve it with almost anything. Try it with pasta, rice, mashed potatoes, or even roasted veggies.

If you want something lighter, have it with a simple salad.

Ingredients for Garlic Butter Chicken

Chicken breasts: 4 pieces without bones or skin (about 6 ounces each). You can use chicken thighs too, but they might need to cook a bit longer.
Butter: 1/2 cup (1 stick), unsalted. I like unsalted butter so I can choose how salty the dish is.
Garlic: 6 cloves, chopped up small. Fresh garlic is important! Don’t use the garlic that’s already chopped; it doesn’t taste as good.
Salt: 1 teaspoon, or however much you like.
Black pepper: 1/2 teaspoon, or however much you like.
Paprika: 1 teaspoon. This gives it a little color and a smoky taste.
Dried oregano: 1/2 teaspoon. You can also use dried thyme or Italian seasoning.
Fresh parsley: 2 tablespoons, chopped (to put on top). This makes it look fresh at the end.
Olive Oil: 1 tablespoon

If you don’t have fresh parsley, it’s okay! The dish will still taste great, it just might not look as bright.

Step-by-Step Instructions

Get the chicken ready: First, dry the chicken with paper towels. This helps it turn brown in the pan. Then, add salt, pepper, paprika, and oregano on both sides.
Cook the chicken: Heat the olive oil in a big pan over medium-high heat. When the oil is hot, put the chicken in the pan. Don’t put too much chicken in at once; cook it in a few batches if you need to. Cook the chicken for about 5-6 minutes on each side, until it’s golden brown and cooked all the way. It should be 165°F (74°C) inside.
Make the garlic butter sauce: When the chicken is cooked, take it out of the pan and put it on a plate. Turn the heat down to medium-low. Put the butter in the pan and let it melt. Add the chopped garlic and cook for about 1 minute, until it smells good. Don’t burn the garlic!
Mix and serve: Put the chicken back in the pan and pour the garlic butter sauce on top. Let it cook for a minute or two, so the chicken gets all that yummy flavor. Add the fresh parsley on top. Serve it right away.

Variations & Tips

Make it spicy: Add a little bit of red pepper flakes to the garlic butter sauce for some heat.
Make it creamy: Add a little heavy cream or chicken broth to the sauce to make it richer and creamier.
Add lemon: A little squeeze of fresh lemon juice makes the flavors pop.
Prepare ahead: You can add the spices to the chicken ahead of time and keep it in the fridge until you’re ready to cook.
Store leftovers: You can keep leftover chicken in a sealed container in the fridge for up to 3 days.
Reheat: Warm it up gently in a pan over medium-low heat, or in the microwave.
Serve with: Try it with your favorite steamed veggies or on top of fluffy rice.

Key Details for Garlic Butter Chicken

Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Servings: 4
Things you’ll need: Big skillet, cutting board, knife, measuring spoons, measuring cups

FAQ

How do I know if the chicken is cooked?

The easiest way to know is to use a meat thermometer. Stick it in the thickest part of the chicken, and it should be 165°F (74°C). If you don’t have a thermometer, cut into the thickest part; the juice should be clear, and the meat shouldn’t be pink.

Can I use chicken thighs?

Yes, you can! They’re often juicier and have more flavor. Just cook them a little longer, because thighs usually take more time to cook.

Can I use garlic powder?

Fresh garlic is better, but you can use garlic powder if you have to. Use about 1 teaspoon of garlic powder instead of the 6 cloves of fresh garlic.

What if I don’t have paprika?

If you don’t have paprika, you can skip it, or use a little chili powder or smoked paprika for a different taste.

How do I stop the garlic from burning?

To keep the garlic from burning, keep the heat at medium-low when you make the sauce, and cook it just until it smells good, about 1 minute. If it starts to brown too fast, turn the heat down more.

How do I make the sauce thicker?

To make the sauce thicker, mix a little cornstarch with cold water. Use 1 teaspoon of cornstarch with 1 tablespoon of cold water, at first and add more as needed. Mix into the sauce until thickened.