Easy Garlic Butter Chicken

Name: Easy Garlic Butter Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 3 tablespoons olive oil; 1 ½ pounds boneless, skinless chicken breasts (about 4 average-sized breasts); 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning; 1 teaspoon kosher salt (or to taste); 1 teaspoon freshly ground black pepper (or to taste); ½ cup white wine or chicken broth; 3 tablespoons unsalted butter; 1 tablespoon garlic, finely minced; 2 teaspoons fresh parsley (optional, for garnish)

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I still remember the first time I made garlic butter chicken. I had just started learning to cook, and I wanted something that felt fancy but was still easy to make. After a long day, I wanted a recipe that required minimal effort yet delivered restaurant-quality flavors. That’s when I stumbled upon the magic of garlic, butter, and tender pan-seared chicken. The result? A rich, flavorful meal that quickly became a household favorite.

This garlic butter chicken is the perfect dish for beginners. It requires just one pan, takes about 15 minutes, and uses ingredients that are probably already in your kitchen. Whether you’re cooking for yourself, your family, or even impressing guests, this recipe is a foolproof way to deliver juicy, flavorful chicken every time.

Why This Recipe is Special

Beginner-Friendly: No complicated techniques, just simple steps that guarantee success.

Fast and Convenient: Ready in 15 minutes with minimal cleanup.
Packed with Flavor: The combination of garlic, butter, and a splash of wine or broth creates a rich, restaurant-style sauce.
Versatile: Serve it with rice, pasta, or vegetables for a well-rounded meal.

Ingredients and Their Role

This recipe keeps things simple with pantry staples, each playing a crucial role:

Boneless, skinless chicken breasts – The star of the dish, they cook quickly and soak up the rich butter sauce. Chicken thighs can also be used for a juicier option.
Olive oil – Helps to sear the chicken, giving it a golden, flavorful crust.

Garlic – Provides that deep, aromatic kick that makes this dish irresistible. Fresh garlic is best, but jarred minced garlic works too.
Butter – The key to a rich and velvety sauce that coats the chicken beautifully.
White wine or chicken broth – Deglazes the pan, lifting up all those flavorful bits. If you prefer to avoid alcohol, use chicken broth.

Seasonings (salt, pepper, poultry seasoning) – Enhances the overall flavor. Feel free to adjust to taste.
Fresh parsley (optional) – Adds a pop of color and freshness to balance the richness.

Ingredient Substitutions

Dairy-Free? Use olive oil or a dairy-free butter alternative.

No Wine? Chicken broth works just as well.
No Poultry Seasoning? Mix dried oregano, thyme, and rosemary.
Prefer Dark Meat? Swap chicken breasts for boneless, skinless thighs—just adjust cooking time slightly.

Step-by-Step Instructions

Step 1: Prepare the Chicken

Lay the chicken breasts on a cutting board and pound them lightly with a rolling pin or meat mallet until they are an even thickness. This ensures they cook evenly and stay juicy.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Place the chicken in the pan and let it cook undisturbed for about 5 minutes until golden brown. Flip the chicken and cook for another 5 minutes on the other side.

Step 3: Make the Garlic Butter Sauce

Remove the chicken from the pan and set it aside. Add a splash of white wine or chicken broth to the pan, scraping up any flavorful bits stuck to the bottom. Lower the heat and stir in the butter and minced garlic, cooking for about a minute until fragrant.

Step 4: Coat the Chicken

Return the chicken to the pan, spooning the garlic butter sauce over it. Let it simmer for a minute or two, ensuring each piece is well coated.

Step 5: Serve and Enjoy

Garnish with fresh parsley, serve immediately, and enjoy with your favorite sides.

Beginner Tips and Notes

Don’t move the chicken while searing. Let it sit undisturbed for a golden crust.

Use a thermometer. Chicken is done when it reaches an internal temperature of 165°F (75°C).
Deglazing is key. Adding wine or broth lifts flavorful bits from the pan, creating a rich sauce.
Want extra sauce? Double the butter and broth for a more indulgent meal.

Serving Suggestions

With Rice or Quinoa: A great way to soak up the delicious garlic butter sauce.
Alongside Roasted Vegetables: Try asparagus, green beans, or Brussels sprouts.
Over Pasta: Toss with cooked pasta for a creamy, comforting dish.

With a Fresh Salad: A light, crisp salad balances the richness of the chicken.

Storage and Leftovers

Refrigerate: Store in an airtight container for up to 5 days.
Freeze: Keep in a freezer-safe bag for up to 4 months. Thaw overnight in the fridge before reheating.

Reheat: Warm gently in a skillet over low heat with a splash of broth to keep it moist.

If you’re looking for an easy, restaurant-quality meal that’s beginner-friendly, this Garlic Butter Chicken is the perfect choice. Give it a try and let me know how it turned out for you in the comments. What did you pair it with? Did you make any substitutions? I’d love to hear your tips and variations.

Happy cooking!

FAQ About Garlic Butter Chicken

Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs work well in this recipe. They may require a slightly longer cooking time due to their higher fat content, so cook until they reach an internal temperature of 165°F (75°C).

What can I use instead of white wine?

If you prefer to cook without alcohol, substitute white wine with chicken broth. The broth will still help deglaze the pan and create a flavorful sauce.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C). You can check using a meat thermometer. Additionally, the juices should run clear when you cut into the thickest part of the chicken.

Can I make this recipe dairy-free?

Yes, simply replace the butter with a dairy-free alternative such as olive oil or a plant-based butter substitute.

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