Garlic Butter Chicken Recipe

Serves: 4 people
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

Ingredients

For the Chicken

• 1.5 pounds boneless, skinless chicken breasts or thighs
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons olive oil

For the Garlic Butter Sauce

• 4 tablespoons unsalted butter
• 8 cloves garlic, minced (about 2 tablespoons)
• 1/4 cup dry white wine or chicken broth
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 1/4 cup fresh parsley, chopped
• 2 tablespoons fresh thyme leaves (or 2 teaspoons dried)
• Salt and pepper to taste

For Garnish

• Fresh parsley, chopped
• Lemon wedges
• Extra thyme sprigs

Instructions

Preparing the Chicken

1. Pound for even thickness: If using chicken breasts, place them between plastic wrap and gently pound to an even 3/4-inch thickness. This ensures even cooking.
2. Season the chicken: Pat chicken dry with paper towels. Season both sides generously with salt, pepper, paprika, and garlic powder. Let sit for 5 minutes to absorb the seasonings.

Cooking the Chicken

1. Heat the pan: Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Sear the chicken: Add chicken pieces to the hot pan, making sure not to overcrowd. Cook for 6-7 minutes on the first side without moving them, until golden brown and crispy.
3. Flip and finish: Flip chicken and cook for another 5-6 minutes until the internal temperature reaches 165°F (74°C) and the outside is golden brown on both sides.
4. Rest the chicken: Remove chicken from the pan and transfer to a plate. Tent with foil to keep warm and let rest while you make the sauce.

Making the Garlic Butter Sauce

1. Reduce heat: Lower the heat to medium and keep the same pan with all the delicious browned bits.
2. Add butter: Add butter to the pan and let it melt, swirling to coat the bottom.
3. Sauté garlic: Add minced garlic and red pepper flakes (if using). Sauté for 30-60 seconds until fragrant, being careful not to burn the garlic.
4. Deglaze: Pour in white wine (or chicken broth) and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes to cook off the alcohol and reduce slightly.
5. Finish the sauce: Stir in lemon juice, fresh parsley, and thyme. Season with salt and pepper to taste. The sauce should be fragrant and buttery.

Bringing It Together

1. Return chicken: Add the rested chicken back to the pan, along with any accumulated juices.
2. Coat with sauce: Spoon the garlic butter sauce over the chicken, turning pieces to coat evenly. Cook for 1-2 minutes to warm the chicken through and let it absorb some of the sauce.
3. Final taste: Adjust seasoning with salt, pepper, or lemon juice as needed.

Serving

1. Plate the dish: Transfer chicken to serving plates and spoon the pan sauce over the top.
2. Garnish: Sprinkle with fresh chopped parsley and serve with lemon wedges on the side.
3. Serve immediately: This dish is best enjoyed hot while the butter sauce is still silky and aromatic.

Tips for Perfect Garlic Butter Chicken

• Don’t move the chicken: Let it develop a proper crust before flipping
• Control the garlic: Cook it just until fragrant to avoid bitterness
• Use fresh herbs: They make a significant difference in flavor
• Keep it hot: Serve immediately for the best texture and temperature
• Save the fond: Those browned bits add incredible flavor to the sauce

Serving Suggestions

Side Dishes

• Creamy mashed potatoes or garlic mashed potatoes
• Roasted asparagus or green beans
• Rice pilaf or wild rice
• Crusty bread to soak up the sauce
• Simple pasta like angel hair or linguine

Salad Pairings

• Mixed greens with lemon vinaigrette
• Caesar salad
• Arugula salad with cherry tomatoes
• Cucumber and herb salad

Variations

Mediterranean Style

• Add sun-dried tomatoes and kalamata olives to the sauce
• Use oregano instead of thyme
• Finish with crumbled feta cheese

Italian Inspired

• Add 1/4 cup white wine and fresh basil
• Include cherry tomatoes in the sauce
• Serve over pasta or risotto

Herb Crusted

• Mix chopped herbs into the seasoning for the chicken
• Add rosemary and sage to the butter sauce
• Include a splash of balsamic vinegar

Spicy Version

• Increase red pepper flakes to 1/2 teaspoon
• Add a pinch of cayenne to the chicken seasoning
• Include sliced jalapeños in the sauce

Make-Ahead Tips

• Season ahead: Season chicken up to 4 hours in advance and refrigerate
• Prep ingredients: Mince garlic and chop herbs ahead of time
• Partially cook: Sear chicken earlier and finish in the sauce when ready to serve

Storage and Reheating

• Refrigerate leftovers for up to 3 days
• Reheat gently in a skillet over low heat, adding a splash of broth if the sauce seems thick
• Don’t microwave as it can make the chicken rubbery and break the butter sauce

Wine Pairing Suggestions

• White wines: Chardonnay, Sauvignon Blanc, or Pinot Grigio
• Light reds: Pinot Noir or Beaujolais
• Rosé: A dry Provence-style rosé complements the herbs beautifully

Nutritional Benefits

This dish provides high-quality protein from the chicken, and the garlic offers immune-boosting properties. The fresh herbs add antioxidants and vitamins, while the moderate use of butter provides flavor without being overly heavy.

Troubleshooting

Chicken is dry

• Don’t overcook – use a meat thermometer
• Let chicken rest before slicing
• Make sure to pound to even thickness

Sauce breaks or looks oily

• Remove from heat immediately
• Whisk in a tablespoon of cold butter off the heat
• Add a splash of cream to stabilize

Garlic tastes bitter

• Cook garlic more gently and for less time
• Use fresh garlic instead of pre-minced
• Remove any green shoots from garlic cloves