Garlic Butter Chicken is a simple yet delicious dish that brings together juicy chicken pieces bathed in rich, buttery garlic sauce. The aroma of garlic warming in butter fills the kitchen, making it impossible to wait for dinner. It’s a meal that feels both comforting and a little special, perfect for weeknights or when guests come over.
I love making this dish because it doesn’t require a long list of ingredients, but the flavors come out so tasty and satisfying. The key is to cook the garlic slowly enough to soften its sharpness without burning it, which makes the sauce smooth and full-bodied. I always find myself sneaking a taste of the garlic butter sauce before serving—it’s just that good!
My favorite way to enjoy Garlic Butter Chicken is with a side of steamed vegetables and fluffy rice or crusty bread to soak up every last bit of the buttery sauce. It’s a dish that everyone at the table tends to love because it’s straightforward, packed with flavor, and easy to make. Plus, it’s one of those meals that somehow feels like a little gift of care and warmth all on its own.
Key Ingredients & Substitutions
Chicken breasts: I like using boneless, skinless breasts because they cook quickly and stay tender. If you prefer, thighs work well too and add extra juiciness.
Butter & olive oil: Butter gives richness and flavor, while olive oil helps with searing without burning. You can use all butter for richness or swap olive oil for avocado oil if desired.
Garlic: Fresh garlic cloves are best for that deep, mellow flavor. Smashed or whole pieces work to infuse the sauce without overpowering.
Mustard: Whole grain or Dijon mustard adds a mild tang and depth. If you don’t have mustard, a small splash of lemon juice or vinegar can brighten the sauce.
Herbs: Dried oregano or Italian seasoning provides earthy notes. Fresh parsley and rosemary or thyme add freshness and a lovely aroma at the end.
How Do You Get Tender, Juicy Chicken with a Golden Crust?
Searing the chicken properly is key. It locks in juices and creates a tasty crust. Here’s how:
- Pat chicken dry to remove moisture; this helps browning.
- Season well with salt and pepper for flavor.
- Use a hot skillet and enough oil to coat the pan.
- Don’t move the chicken while searing; let it brown undisturbed for about 4-5 minutes each side.
- Cook until the internal temperature reaches 165°F (75°C) for safe and juicy chicken.
After searing, don’t overcook in the sauce—just a quick simmer to soak in flavors keeps it tender.
Equipment You’ll Need
- Skillet or frying pan – I use a large skillet for even searing and sauce-making, which keeps everything in one pan.
- Meat thermometer – helps ensure the chicken is cooked perfectly without overdoing it.
- Spatula or tongs – makes flipping and removing the chicken easy and safe.
- Wooden spoon or whisk – useful for stirring the sauce and scraping up flavorful bits from the pan.
- Measuring spoons and cups – for accuracy with broth, mustard, and seasonings.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for extra juiciness and flavor.
- Add a splash of white wine or lemon juice instead of broth for a tangy twist.
- Stir in spinach, cherry tomatoes, or mushrooms during simmering for extra veggies.
- Use fresh herbs like basil or tarragon to change the aroma and taste.
Garlic Butter Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Sauce:
- 4 tablespoons unsalted butter
- 4 cloves garlic, whole or smashed
- 1 teaspoon dried oregano or Italian seasoning
- ½ cup chicken broth
- 1 teaspoon whole grain mustard or Dijon mustard
- 1 tablespoon fresh parsley, chopped
- 1-2 sprigs fresh rosemary or thyme (optional for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 15 minutes to cook, for a total of 25 minutes. It’s a quick dish that comes together easily for a satisfying weeknight meal.
Step-by-Step Instructions:
1. Prepare and Season the Chicken
Pat the chicken breasts dry with paper towels. This helps them brown better. Then, sprinkle both sides with salt and freshly ground black pepper.
2. Sear the Chicken
Heat the olive oil in a large skillet over medium-high heat. When hot, add the chicken breasts. Cook without moving for about 4-5 minutes on each side, until they develop a golden brown crust and are cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set it aside.
3. Make the Garlic Butter Sauce
Lower the heat to medium. Add the butter to the skillet and let it melt until it begins to foam. Stir in the smashed garlic cloves and dried oregano or Italian seasoning. Cook for 1-2 minutes, stirring constantly, until the garlic is fragrant but not browned.
4. Add Broth and Mustard
Pour the chicken broth and mustard into the skillet. Stir well, scraping up any browned bits stuck to the bottom of the pan. Let the sauce simmer gently for 2-3 minutes to reduce slightly and thicken.
5. Return Chicken to Pan
Put the chicken breasts back in the skillet. Spoon some of the garlic butter sauce over the top. Let it simmer for another 2 minutes so the flavors can blend.
6. Finish and Serve
Remove the skillet from heat. Sprinkle the chicken with fresh parsley and add rosemary or thyme sprigs if you like. Serve the chicken hot, drizzled with the garlic butter sauce. This dish goes wonderfully with steamed veggies, mashed potatoes, or a crusty loaf of bread to soak up the sauce.
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to thaw the chicken completely in the refrigerator overnight before cooking. Pat it dry well to help achieve a nice sear.
What Can I Substitute for Chicken Broth?
If you don’t have chicken broth, vegetable broth or even water with a splash of soy sauce or a bouillon cube works well to add flavor.
How Do I Store Leftovers?
Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken.
Can I Use Different Herbs?
Absolutely! Fresh basil, thyme, or tarragon all pair nicely if you want to change up the flavor. Just add them at the end for a burst of freshness.