One of my all-time favorites is the incredible Garlic Butter Chicken recipe. This dish is bursting with flavor and is incredibly simple to make. To create this delectable dish, start by marinating the chicken in a beautiful blend of minced garlic, melted butter, lemon juice, and a sprinkle of herbs and spices.

After marinating, pan-fry the chicken until it’s tender and juicy, and then quickly prepare a rich and creamy garlic butter sauce to pour over the top. The result is a mouthwatering chicken dish that is both savory and satisfying. Serve it alongside some fluffy rice or roasted vegetables for a truly memorable meal. Trust me, once you try this Garlic Butter Chicken recipe, you’ll be hooked!

Ingredients

Chicken Breasts: 2x 9oz/250g, brought close to room temperature
Plain / All-Purpose Flour: 1/4 cup / 40g
Chicken Stock: 1/2 cup / 120ml

Unsalted Butter: 6 tbsp / 90g / 3.2oz, divided into tbsp chunks
Garlic: 2 cloves, minced/finely diced
Fresh Parsley: 1 tbsp, finely diced

Olive Oil: 1 tbsp
Garlic Powder: 1 tsp
Salt: 1 tsp, plus more to taste

Black Pepper: 1/2 tsp, plus more to taste
Lemon: 1, divided into 4 wedges (to serve)

Instructions

Mix together 1/4 cup of flour, 1 teaspoon of garlic powder and salt, and 1/2 teaspoon of black pepper in a shallow dish.

To create 4 evenly sized chicken breasts, cut them through the middle. Take each breast one at a time, coat them evenly with flour by pressing it into the chicken, shake off any excess flour, and set them aside.
Place 1 tablespoon of butter and 1 tablespoon of olive oil in a spacious pan heated over medium-high heat. Once it is hot, put the chicken breasts in and fry them until they turn golden on both sides and are cooked thoroughly in the middle, appearing white and piping hot. The time it takes to cook each side will vary between 3-5 minutes depending on the thickness of the chicken breasts. After cooking, set them aside.
Reduce the heat to a medium level and put garlic in the pan. Cook for 1-2 minutes until it starts to turn slightly brown, and then pour in the stock. Use a wooden spoon to remove any residue stuck to the pan, and then add the remaining 5 tablespoons of butter. Whisk quickly as the butter melts and combines with the stock, causing it to become slightly cloudy. Add parsley and season with salt and black pepper according to your taste preference.

Let it cook gently for a few minutes until it begins to thicken, then reduce the heat and return the chicken to the pot. Pour the sauce over the chicken and serve with additional sauce poured over it and a squeeze of lemon juice, if desired (optional – refer to the notes).

Tips for Perfecting the Recipe

Chicken Preparation: Ensure the chicken breasts are at room temperature before cooking. This prevents the chicken from seizing up and becoming chewy. Butterfly the chicken for even cooking.

Flour Dredging: Dredging the chicken in seasoned flour helps the sauce adhere better and creates a slightly crispy exterior. Press the flour onto the chicken for even coverage.

Cooking the Chicken: Avoid overcrowding the pan when frying the chicken. Cook until just done as overcooking can make the chicken dry.

Sauce Consistency: The key to a good sauce is balancing the butter and stock. Whisk continuously while adding butter to the stock to create an emulsified, smooth sauce.

Garlic: Use fresh garlic for a more robust flavor. Adjust the amount according to your taste preference.

Herbs: Fresh herbs are preferable for a brighter flavor. If using stronger herbs like rosemary or thyme, use them sparingly.

Seasoning: Season the dish in layers – season the flour, then the sauce, and adjust at the end if needed.

Lemon Juice: A squeeze of lemon juice at the end can balance the richness of the sauce. Add it to the chicken after plating, not directly into the sauce.

Heat Management: Cook the chicken on medium-high heat, but reduce the heat when making the sauce to avoid burning the garlic.

Resting the Chicken: Let the cooked chicken rest for a few minutes before serving. This helps in retaining the juices.

Serving Suggestions

Starches: Serve with mashed potatoes, rice, or pasta to soak up the delicious sauce.

Vegetables: Pair with steamed vegetables like broccoli, asparagus, or green beans for a balanced meal.

Salads: A light, crisp salad can complement the richness of the dish.

Breads: Serve with crusty bread or garlic bread to mop up the extra sauce.

Frequently Asked Questions

Can I use bone-in chicken?

Yes, but cooking times will be longer. Ensure the internal temperature reaches 165°F (75°C).

Can I make this with other meats?

Absolutely. This recipe works well with pork chops or shrimp too.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.

Can I freeze this dish?

It’s best enjoyed fresh, but you can freeze it. Thaw in the fridge overnight and reheat gently.

Is it possible to make this recipe dairy-free?

Yes, use a dairy-free butter alternative.

How can I thicken the sauce more?

Simmer the sauce longer for reduction or add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water).

Can I use dried herbs instead of fresh?

Fresh herbs are recommended for the best flavor, but in a pinch, you can use dried herbs. Use one-third the amount of dried herbs compared to fresh.

What if I don’t have chicken stock?

Vegetable stock or even water with a bit more seasoning can be used, though the flavor depth will vary.

Can I add other vegetables to the dish?

Yes, mushrooms, bell peppers, or onions can be added for extra flavor and texture.

Is this recipe suitable for a low-carb diet?

Yes, it’s low in carbs. Serve with low-carb sides like cauliflower rice or zucchini noodles.

Garlic Butter Chicken

5 from 1 vote

One of my all-time favorites is the incredible Garlic Butter Chicken recipe. This dish is bursting with flavor and is incredibly simple.

Ingredients

Chicken Breasts: 2x 9oz/250g brought close to room temperature
Plain / All-Purpose Flour: 1/4 cup / 40g

Chicken Stock: 1/2 cup / 120ml
Unsalted Butter: 6 tbsp / 90g / 3.2oz divided into tbsp chunks
Garlic: 2 cloves minced/finely diced

Fresh Parsley: 1 tbsp finely diced
Olive Oil: 1 tbsp
Garlic Powder: 1 tsp

Salt: 1 tsp plus more to taste
Black Pepper: 1/2 tsp plus more to taste
Lemon: 1 divided into 4 wedges (to serve)

Instructions

Mix together 1/4 cup of flour, 1 teaspoon of garlic powder and salt, and 1/2 teaspoon of black pepper in a shallow dish.
To create 4 evenly sized chicken breasts, cut them through the middle. Take each breast one at a time, coat them evenly with flour by pressing it into the chicken, shake off any excess flour, and set them aside.
Place 1 tablespoon of butter and 1 tablespoon of olive oil in a spacious pan heated over medium-high heat. Once it is hot, put the chicken breasts in and fry them until they turn golden on both sides and are cooked thoroughly in the middle, appearing white and piping hot. The time it takes to cook each side will vary between 3-5 minutes depending on the thickness of the chicken breasts. After cooking, set them aside.

Reduce the heat to a medium level and put garlic in the pan. Cook for 1-2 minutes until it starts to turn slightly brown, and then pour in the stock. Use a wooden spoon to remove any residue stuck to the pan, and then add the remaining 5 tablespoons of butter. Whisk quickly as the butter melts and combines with the stock, causing it to become slightly cloudy. Add parsley and season with salt and black pepper according to your taste preference.
Let it cook gently for a few minutes until it begins to thicken, then reduce the heat and return the chicken to the pot. Pour the sauce over the chicken and serve with additional sauce poured over it and a squeeze of lemon juice, if desired (optional – refer to the notes).