On busy weeknights, this garlic butter chicken is the kind of recipe I reach for again and again.
There’s something deeply comforting about searing chicken in a hot skillet, letting it turn golden while the kitchen fills with the smell of butter and garlic.
In just a few minutes, a simple pan transforms into a rich, glossy sauce that feels far more special than the effort it takes to make.
It’s cozy, unfussy, and exactly the sort of dinner that makes an ordinary night feel taken care of.
For Garlic Butter Chicken
- Chicken – Boneless, skinless chicken breasts work best here. Pounding them to an even thickness helps them cook quickly and evenly while staying juicy.
- Olive Oil – Used to sear the chicken and create a golden, flavorful crust.
- 21 Salute Seasoning (or Poultry Seasoning) – Adds well-rounded flavor with minimal effort. Use more or less depending on how seasoned you like your chicken.
- Kosher Salt and Black Pepper – Essential for enhancing the natural flavor of the chicken. Adjust to taste.
- Chicken Broth – This deglazes the pan and forms the base of the sauce, picking up all the flavorful browned bits left behind from the chicken.
- Unsalted Butter – Creates a rich, silky sauce. Add extra if you love more garlic butter for spooning over the chicken.
- Garlic – Finely minced garlic infuses the butter sauce with bold, savory flavor.
- Fresh Parsley – Optional, but adds a pop of color and freshness right before serving.
Best Garlic Butter Chicken Recipe
Succulent chicken breasts are pan-seared until golden, then coated in a luxurious garlic butter sauce for depth and richness. This fast, one-skillet dinner comes together in just 20 minutes, making it perfect for busy nights when you still want something comforting and flavorful.
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Servings: 4
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Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds boneless, skinless chicken breasts, pounded to an even thickness (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 chicken broth
- 3 tablespoons unsalted butter, or more for extra sauce
- 1 tablespoon garlic, finely minced, or to taste
- 2 teaspoons fresh parsley, optional, for garnish
Instructions
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and season them evenly with the 21 Salute seasoning, salt, and pepper. Cook for 5 minutes without moving the chicken so a good sear can form. If the breasts are thicker or larger, allow 6–7 minutes on this first side.
- Turn the chicken over once it has developed a medium golden crust. Cook the second side for about 5 minutes, again without disturbing, until the chicken is fully cooked through.
- Transfer the chicken to a plate using a slotted spatula and let it rest.
- Carefully deglaze the hot skillet by pouring in the broth. Allow it to bubble vigorously and steam for a few seconds, loosening any browned bits from the pan.
- Add the butter and stir constantly as it melts, about 1 minute.
- Stir in the minced garlic and cook until fragrant, about 1 minute, continuing to stir.
- Turn off the heat and return the chicken to the skillet. Coat it well in the garlic butter sauce, turning and spooning the sauce over the top.
- Garnish with fresh parsley if desired and serve right away.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze for up to 4 months.
- Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Boneless, skinless chicken thighs work just as well and stay especially juicy. Use whichever cut you prefer—both turn out delicious in this recipe. - What’s the best way to get a golden sear on the chicken?
Make sure the skillet is hot and resist the urge to move the chicken while it cooks. Letting it sear undisturbed helps create that golden crust and locks in moisture. - How do I keep the garlic from burning?
Garlic cooks quickly, so add it after the butter has melted and stir constantly. If your pan is very hot, lower the heat slightly to keep the garlic fragrant—not browned. - What if my sauce seems too thin?
Let the sauce simmer briefly after adding the butter and garlic to help it reduce. If you want extra sauce, you can add a bit more butter and spoon it generously over the chicken before serving.
