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Garlic Butter Chicken Skillet Recipe
Easy garlic butter chicken recipe cooked in one skillet with herbs and lemon, ready in 20 minutes.
Garlic Butter Chicken is a quick, stovetop entrée featuring boneless chicken pieces—most commonly breasts or thighs—pan-seared until golden, then simmered in a rich sauce composed of melted butter, fresh garlic, and aromatic herbs such as thyme or parsley. The preparation often incorporates a splash of chicken broth or dry white wine to deglaze the skillet, along with optional accents like lemon juice or grated Parmesan to balance the dish’s buttery depth. Ready in roughly 30 minutes and requiring minimal pantry staples, this recipe is favored for busy weeknights, casual family meals, and make-ahead meal-prep sessions, offering a versatile main course that pairs easily with vegetables, pasta, rice, or crusty bread.
Garlic Butter Chicken Skillet Recipe
By spooning hot garlic-butter over the chicken as it finishes, you create a glossy glaze that keeps every bite juicy and deeply seasoned. The leftover sauce doubles as an instant topper for vegetables, potatoes, or tomorrow’s lunch, turning one pan’s worth of effort into multiple meals.
Prep Time
10 minutes
10 minutes
Cook Time
18–22 minutes
18–22 minutes
Total Time
30–35 minutes
30–35 minutes
Ingredients
Boneless, skinless chicken thighs – 1½ lb
- Kosher salt – ½ tsp
- Freshly ground black pepper – ¼ tsp
- Smoked paprika – ½ tsp
- Garlic powder – ½ tsp
- Unsalted butter – 3 tbsp
- Extra-virgin olive oil – 1 tbsp
- Fresh garlic cloves, minced – 5 cloves
- Low-sodium chicken broth – ½ cup
- Fresh lemon juice – 1 tbsp (about ½ lemon)
- Italian seasoning blend – 1 tsp
- Flat-leaf parsley, chopped – 2 tbsp
- Optional additions that elevate flavor: grated Parmesan cheese – 2 tbsp; crushed red-pepper flakes – ¼ tsp (or to taste); lemon zest – from ½ lemon
Method
Pat the chicken thighs completely dry with paper towels, then season both sides with salt, black pepper, smoked paprika and garlic powder
- Heat a large skillet over medium-high heat and add the olive oil and 1 tablespoon of butter
- Once hot, place the chicken in the pan in a single layer and sear for 4–5 minutes per side until golden brown (work in batches if needed)
- Remove the chicken from the skillet and set aside on a plate
- Lower heat to medium and add the remaining butter to the same pan
- Add minced garlic and sauté for about 30–60 seconds until fragrant (do not let it burn)
- Deglaze the pan with the chicken broth or dry white wine, scraping up all the brown bits from the bottom
- Stir in the Italian seasoning and optional red-pepper flakes
- Return the chicken to the skillet and spoon the sauce over the pieces
- Simmer gently for 6–8 minutes, until the chicken is fully cooked and the sauce slightly thickens
- Stir in the lemon juice and optional lemon zest to balance the richness
- Sprinkle with chopped parsley and optional grated Parmesan just before serving
- Serve directly from the skillet over rice, pasta, vegetables or with crusty bread
Nutrition (whole recipe)
Calories
1480 kcal Protein
149 g Fat
92 g Carbs
8 g Fiber
1 g Sugar
2 g
1480 kcal Protein
149 g Fat
92 g Carbs
8 g Fiber
1 g Sugar
2 g
Notes
For even browning and faster cooking, slice thick breasts horizontally into cutlets and pat them bone-dry before they hit the pan. Swap half the butter for 1 Tbsp miso paste whisked in at the end; it melts into the sauce, adding umami without extra salt.
why this recipe
With its rich, aromatic sauce that marries golden butter, fragrant garlic, and a touch of fresh herbs, this garlic butter chicken recipe transforms everyday ingredients into a restaurant-quality dish in under 30 minutes. Each juicy bite is infused with deep, savory flavor while the butter gently caramelizes the chicken’s edges, creating an irresistible balance of tenderness and crispness. Simple enough for a busy weeknight yet elegant enough for entertaining, it effortlessly elevates any table, proving that comfort food can be both quick and extraordinary.
FAQs
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Frequently Asked Questions
Can I substitute boneless, skinless chicken breasts for the thighs in this Garlic Butter Chicken recipe?
Yes—boneless, skinless chicken breasts work fine; just slice large breasts horizontally into ½-inch cutlets, season as directed, and sear 2–3 minutes per side (they cook faster and dry out more easily than thighs). Reduce the simmer time to 5–6 minutes, stopping as soon as the centers reach 165 °F, to keep the meat juicy while still letting it soak up the garlic-butter sauce.
What’s the best way to store and reheat leftover Garlic Butter Chicken without drying it out?
Cool the chicken completely, then refrigerate it in an airtight container, making sure it’s submerged in its garlic-butter sauce; it will keep moist and flavorful for up to 4 days. To reheat, warm everything together in a covered skillet over medium-low heat (or in the microwave at 50 % power), adding a tablespoon of broth or water if needed and stirring occasionally just until the chicken reaches serving temperature—avoid boiling, which can toughen the meat.
Can I freeze Garlic Butter Chicken for meal prep?
Yes—once the chicken has cooled completely, transfer it with enough sauce to cover into an airtight, freezer-safe container or zip bag, then freeze flat for up to 2 months. Thaw overnight in the refrigerator and rewarm gently in a covered skillet over low heat, stirring and adding a splash of broth to re-emulsify the butter if it begins to separate.