Garlic Butter Chicken

The garlic hit me first. Standing at my stove on a random Tuesday evening, I remember the moment the butter started foaming and that smell filled the entire kitchen. My roommate poked her head in, asking what restaurant I'd ordered from. The look on her face when I told her it was just chicken and butter? That's when I knew this recipe was something special.

Last summer, my sister was recovering from surgery and couldn't cook much. I made this for her family three times in one month. Her husband now claims it's the only thing their kids will eat without complaint, which honestly feels like the highest compliment a recipe can get.

Ingredients

• 4 boneless skinless chicken breasts: Even thickness is key here so they cook evenly
• 1 teaspoon kosher salt: Don't be shy with seasoning since we're building layers of flavor
• ½ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference
• ½ teaspoon smoked paprika: This adds a subtle depth that regular paprika misses
• 2 tablespoons all purpose flour: Creates a light golden crust and helps thicken the sauce
• 4 tablespoons unsalted butter: Unsalted lets you control the seasoning
• 1 tablespoon olive oil: Prevents the butter from burning over high heat
• 6 large garlic cloves: Yes, really, that many. The sauce can handle it
• ½ cup low sodium chicken broth: The foundation of our pan sauce
• 2 tablespoons fresh lemon juice: Cuts through the richness and brightens everything
• 1 teaspoon Italian seasoning: Dried herbs hold up better in the hot sauce
• 2 tablespoons chopped fresh parsley: Adds that pop of color and fresh finish

Instructions

Season the chicken:

Pat those breasts completely dry with paper towels, then rub them all over with salt, pepper, and smoked paprika. Lightly dredge in flour, shaking off any excess so you just get a whisper thin coating.

Get the pan ready:

Heat 2 tablespoons butter and olive oil in a large skillet over medium high until the butter foams and smells nutty. You want it hot enough that the chicken sizzles immediately.

Sear to golden:

Add chicken and let it cook undisturbed for 6 to 7 minutes until it releases easily and has a deep golden crust. Flip and cook another 6 to 7 minutes until internal temp hits 165°F. Transfer to a plate and cover loosely with foil.

Build the sauce base:

Reduce heat to medium and add remaining butter. Stir in garlic and cook just 1 minute until fragrant. Watch closely because burned garlic tastes bitter.

Deglaze and simmer:

Pour in chicken broth, lemon juice, and Italian seasoning. Use your wooden spoon to scrape up all those browned bits from the bottom. Let it bubble for 2 to 3 minutes until slightly reduced.

Bring it together:

Return chicken and any juices on the plate to the skillet. Spoon that gorgeous sauce over the chicken and cook 2 more minutes until everything is hot and coated.

Finish and serve:

Sprinkle fresh parsley over everything and add lemon wedges on the side. The lemon squeeze at the table is non negotiable in my house.

Pin It

This recipe became my go to dinner party dish after I served it to my new neighbors. We spent three hours at that table talking, and I've learned that good food has a way of making people linger.

Making It Your Own

I've played with this recipe enough to know what works. Chicken thighs stay juicier if you have the extra time, and a pinch of red pepper flakes in the sauce wakes everything up beautifully.

What To Serve Alongside

Mashed potatoes soak up that sauce like nothing else, but steamed green beans add a nice fresh contrast. Sometimes I just serve it over crusty bread when I want something more casual.

Success Secrets

Prep everything before you start cooking because once you hit the stove, things move fast. A meat thermometer takes all the guesswork out of doneness. Have your lemon wedges ready before the chicken hits the pan.

• Use room temperature chicken for even cooking
• Let the pan get properly hot before adding meat
• Save some parsley for the very end

Pin It

Some nights the simplest recipes are the ones that end up meaning the most. Hope this finds its way into your regular rotation.

Recipe FAQs

→ How do I get a golden sear on chicken?

Pat chicken completely dry before seasoning. Use a hot skillet with butter and oil mixture. Don't move chicken during searing - let it develop color for 6-7 minutes per side until reaching 165°F internally.

→ Can I use chicken thighs instead?

Absolutely. Chicken thighs work beautifully and stay extra juicy. Adjust cooking time to 8-10 minutes per side depending on thickness. Bone-in thighs will need additional time.

→ What should I serve with garlic butter chicken?

Mashed potatoes soak up the sauce beautifully. Steamed vegetables, roasted asparagus, or pasta work well. crusty bread is perfect for enjoying every drop of the garlic butter sauce.

→ How do I prevent garlic from burning?

Reduce heat to medium before adding garlic. Sauté just 1 minute until fragrant - it should remain pale. The butter helps moderate temperature and prevents scorching.

→ Can I make this dairy-free?

Yes. Substitute plant-based butter alternatives. The sauce will still be delicious with garlic, lemon, and herbs providing plenty of flavor. Check your broth choice is also dairy-free.

→ Why dredge chicken in flour?

Light flour dredging helps create better browning and adds body to the sauce. It's completely optional - skip for gluten-free or if you prefer lighter texture. The chicken still cooks perfectly without it.