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GET IT NOWMy Juiciest Garlic Butter Chicken Recipe In 20 Minutes
This garlic butter chicken is a twist on my classic pan seared chicken breast. Both dishes coat a juicy chicken breast in a savory pan sauce with butter and garlic, but as you might expect from the name, this one has more butter and more garlic. It’s three of my favorite things all brought together. Here’s why you’ll love this dish:
- Savory garlic butter sauce – The sauce makes this garlic butter chicken recipe! Instead of being thick or creamy like the sauces in my chicken Florentine or marry me chicken, this one is light, buttery, and herby… and of course, oh-so-garlicky. It’s perfect for drizzling.
- Juicy, tender chicken – You know I wouldn’t make it any other way. The sauce already helps with this, but see my tips below for extra juicy results.
- Quick and easy – This garlic butter chicken breast takes me just 20 minutes, and there are no extra steps for dredging or breading. Plus, I can make the sauce in the same pan, so cleanup is a cinch. It’s the ultimate chicken dinner for your busy weeknights!
- Simple ingredients – Just some basic staples from your fridge or pantry. This meal is also naturally low carb and gluten-free.
My garlic lovers, this one’s for you. Make it with me!
“This was one of the best chicken recipes I’ve ever eaten. I will put this recipe at the top of my list. I only used one large chicken breast and sliced it in half. I reduced the seasoning measurements, but kept the amount of garlic. It came out fantastic. DELICIOUS!!”
-Donna
Ingredients & Substitutions
Here I explain the best ingredients for my garlic butter chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
- Chicken – I usually use boneless skinless chicken breasts, but you can make my recipe with boneless chicken thighs as well. Choose pieces that are similar in thickness, so they cook at the same rate.
- Oil – I use olive oil to sear the chicken at first, as butter would burn during that step. Avocado oil also works. Don’t you worry, we’re definitely adding butter, too… 😉
- Butter – There it is! I almost always prefer unsalted butter so that I can control the salt separately, but you can use salted and just use less salt in the recipe.
- Garlic – The star of the show in my garlic butter sauce for chicken! I’ll admit I use jarred minced garlic for many dishes to save time, but for this one I always use fresh. It tastes so much better, plus I actually prefer the texture of a coarser mince here. Since this is a main ingredient, I don’t recommend substituting garlic powder, either.
- Chicken Broth – Adds volume to the sauce and makes it more savory. I recommend reduced-sodium broth, because it cooks down and regular broth will make your sauce too salty. I like this brand when I’m in a rush, but my homemade chicken broth or bone broth makes the chicken taste even better. You can also replace half of it with white wine for flavor.
- Dried Herbs – I usually use a mix of dried herbs for variety and to make it easy: dried thyme, dried oregano, dried rosemary, and dried parsley. Triple the amount if you want to substitute fresh herbs (I actually used fresh rosemary for these pictures). I’ve also made this butter garlic chicken with just Italian seasoning mix, a.k.a. my go-to herb blend. If you want some heat, throw in some crushed red pepper flakes, too.
- Sea Salt & Black Pepper
How To Make Garlic Butter Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Dry and season the chicken. Pat the chicken dry with paper towels. (This helps to lock in moisture and gets you that golden sear.) Season both sides with the salt, pepper, and dried herbs.
- Sear until golden. Heat the oil in a large skillet over medium-high heat. Add the chicken in a single layer, and sear on both sides until golden and just barely cooked through (see my tips below). Transfer to a plate and cover to keep warm.
- Deglaze the pan. Time to make this sauce I can’t stop talking about! Add the butter and chicken broth to the skillet. Use a wooden spoon to scrape all those flavorful browned bits from the bottom.
- Add the garlic. Reduce heat to low. Add the garlic and saute until… your kitchen smells like garlic. 😉
- Combine the chicken and sauce. Return the chicken to the pan, and flip to coat all sides in sauce. If you need to, heat for a minute or two until warm. Don’t forget to spoon the sauce over your garlic butter chicken breast when serving — it’s the best part!
My Recipe Tips
- If your chicken breasts are very thick, you may want to slice or pound them. This will help them cook faster and more evenly. To do this, I hold one hand flat on the chicken breast and slice horizontally (parallel to the counter) with the other. If you want to pound with a meat mallet, for chicken I recommend the flat side.
- I recommend a stainless steel skillet for garlic butter chicken, for 2 reasons. Unlike dark nonstick pans, it lets me see the color of the sauce (to avoid burning it), and I don’t have to risk scratching. I still recommend a wooden spoon just in case, though.
- Let the pan and oil get hot before searing. Otherwise, the chicken will just soak up the oil and stick to the pan. The oil is hot enough when it slides around the pan easily, but my easy way to test is to add a drop of water — if it sizzles, you’re good to go.
- Don’t crowd the pan. Crowding the chicken pieces together will make them take a long time to cook and risk dry spots. Sear in batches if the chicken doesn’t fit at once.
- Sear the chicken until just barely done — I check using this instant read thermometer. The main trick to juicy chicken breast is always the cook time, so internal temperature is key. After searing, I usually remove the chicken from the pan when it hits 160-163 degrees F. Then, it comes up to 165 degrees F while it rests covered in foil as I cook the sauce. Worst case, if it doesn’t reach that internal temperature, I finish cooking it in the sauce for a couple of minutes at the end. Much better this way than drying it out upfront!
- If the chicken is golden but not cooked through, reduce the heat. I start at medium-high to get that browned exterior, but sometimes need to turn it down so it doesn’t burn. You may or may not need to do this depending on your pan, your stove, and the thickness of your chicken.
- For extra juicy chicken, you can brine it. This is totally optional, as garlic butter chicken already comes out juicy (as long as you don’t overcook it). But when I’m planning ahead, I brine it just like I do for my baked chicken breast — read the post for how to do it.
- For even faster cooking, cut the chicken into bite-sized pieces. This cuts the searing time by about half. I don’t usually bother since I’d have to spend the time dicing the chicken instead, but it can be worthwhile if you do it ahead of time. It’s similar to my recipe for chicken bites.
- Double or triple the sauce to use for your side. My garlic butter chicken recipe makes the perfect amount of sauce for the chicken itself, but if you double or triple it, you can toss your side dishes with it. See ideas below!
- Lemon garlic butter chicken variation: If you like a lemony flavor, add 1-2 tablespoons of lemon juice and/or a teaspoon of lemon zest to the sauce at the end, before you return the chicken to the pan. This tastes a lot like my lemon garlic chicken, but with a buttery pan sauce that reminds me of my lemon butter sauce.
Garlic Butter Chicken (Easy 20-Minute Dinner)
My easy garlic butter chicken recipe is a weeknight favorite! Make juicy chicken breast with butter, garlic, and herbs in just 20 minutes.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken dry with paper towels. Season with salt, pepper, and dried herbs.
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Heat olive oil in a large skillet (preferably stainless like this one) over medium-high heat. Add the chicken in a single layer and sear for 4-8 minutes per side, until golden and just barely cooked through. (Reduce heat to medium if it starts to brown too much.) Transfer to a plate and cover to keep warm.
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Add the butter and chicken broth to the pan. As the butter melts, scrape the bottom of the pan with a wooden spoon to deglaze.
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Reduce heat to low. Add the garlic and saute for about 1 minute, until fragrant.
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Return the chicken to the pan. Flip once or twice to coat in sauce. If needed, heat for 1-2 minutes, until warm.
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Serve garlic butter chicken with the pan juices spooned over it.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken breast with sauce
- Tips: Check out my recipe tips to help your garlic butter chicken turn out super juicy with a golden brown outside, a shortcut option, and a couple variations.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
- Reheat: My preferred method for reheating this chicken is baking at 350 degrees F, covered in foil so it stays juicy. Although you can use a skillet on the stovetop, it’s tricky to get the chicken warm before it dries out or the sauce burns. You can also use the microwave, but it’s drying.
- Freeze: Place portions in zip lock bags together with the sauce, and freeze for up to 4 months. Thaw in the refrigerator overnight before reheating.
📖 Want more recipes like this? Find this one and many more in my Keto Freezer Meal System and Healthy Ebook Bundle!
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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Garlic Butter Chicken Recipe
Serving Ideas
Garlic butter chicken pairs with many different sides, but especially ones that soak up the irresistible sauce! Here are a few of my favorites:
- Mash – Nothing beats mash to soak up that garlic butter sauce! You can make regular mashed potatoes, but I actually love it with mashed cauliflower or even mashed sweet potatoes.
- Rice Or Noodles – These work particularly well if you double or triple the sauce like I suggested above. Toss your favorite rice, cauliflower rice, pasta, spaghetti squash (my personal favorite), or zucchini noodles with the sauce, and serve the chicken on top.
- Roasted Veggies – I like to pop these in the oven before I start the garlic butter chicken recipe, so my main dish and side are done at the same time. This chicken pairs well with my smashed brussels sprouts, roasted broccoli, roasted green beans, or roasted asparagus.
- Simple Salads – If you want a lighter side to balance out the rich main, go with a fresh salad, like my spring mix salad or avocado Caprese salad.
More Easy Chicken Recipes In One Pan
I love my one-pan chicken recipes, and there are so many flavors they can take on. Try some of my others:
69 Comments
Kimberly Kowalski
1SO simple and delicious! The sauce is also great over potatoes.
Beverly
1I make meals for the Nuero Unit at the local hospital to purchase weekly. I made the Garlic Butter Chicken along with Seasoned Roasted Veggies. For dessert I made the Tres Leches cake… it was a huge hit. Everyone loved this meal.
Adrienne
1This was so delicious. I will partially slice the chicken before cooking next time to shorten cooking time but would not change a thing. Tastes and smells wonderful and the sauce could be drizzled over a variety of side dishes. I chose brussel sprouts and it was a huge hit. YUM!!
A.S
1This chicken was DELICIOUS!! Four kids and they all raved with their first few bites, while also commenting on it again after supper was done. Will absolutely make it again. (I used homemade chicken broth)
Roslyn Accardo
0I used my cast iron. It works well for me. Followed the recipe exactly. Roasted carrots for a side. WONDERFUL!
Wholesome Yum D
1That’s great to hear, Roslyn! I’m so glad the cast iron worked well and the roasted carrots sound like the perfect side. Thanks for giving it a try and sharing your feedback!
~Chrissie O.
0This simple recipe is stupid-good, and perfect in its simplicity!! I’ve made it twice, now! First time, I went more traditional scampi, with just some crushed red pepper and omitted the dried herbs, so the garlic, alone, was the star. Second time, I added lemon and oregano for the classic Greek profile. Both were superb! Time one, went for a low-carb pasta (I actually find it at Dollar Tree; it’s cauliflower and dried pea protein, and cooks up thick, like a bucatini); time two with sauteed cauliflower rice. I can’t keep this on the rotation as often as I would like, because of the cals (I love me a butter-olive oil treatment!), but it’s most definitely staying on the menu!! Thanks so much for posting ANOTHER truly outstanding recipe!!
Wholesome Yum D
0Chrissie, I love how much fun you’ve had experimenting with this recipe! Both versions sound amazing. I’m thrilled it’s become one of those “too good not to make again” recipes for you. Butter and olive oil really do make everything better!
Steve
0We made the recipe but did not have the necessary ingredients. We used italian seasoning instead of the other herbs. We also did not have chicken broth or bullion so we substituded reisling wine and it was wonderful. The key was using lots of garlic, seasoning the chichen and rubbing the seasoning in. We struggled getting the chicken to temp on the stove so we put in the oven for 10 or so minutes while we made the pesto noodles. The sauce was wonderful. Thanks for getting us started. Next time we will follow the recipe.
Maya | Wholesome Yum
0Thank you for sharing how you made this, Steve! I’m glad it worked out for you even with those changes.
Karen
0Delicious & easy recipe for any night, but especially after work when you're tired.
Maya | Wholesome Yum
0Thank you, Karen! Agree it’s the best on those nights.
Denise welch
0Used cutlets, which were delicious and required less cooking and reheating time.
Maya | Wholesome Yum
0Great idea, Denise! I’m glad you liked them.
Alice
0I made this Garlic Butter Chicken recipe yesterday. It was so easy and very delicious. We will definitely make it again and again. Thanks for all the free recipes you are putting out on the internet. I have tried various ones and so far everything we tried are delicious. I am really impressed and plan to order your recipe book.
Wholesome Yum D
0Hi Alice, thanks for being here! This means so much to me, let me know what other recipes you make.❤️
Yvonne Harmone
0This was very good. My husband loved it. I did add some flour as a thickener, but otherwise I followed the recipe. I served over thin spaghetti.
Maya | Wholesome Yum
0I’m so glad you and your husband loved it, Yvonne! Thank you for sharing how you served it.
K.madro
0Made this last night, and it was delicious (and really easy). Even my husband liked it, and he is not a chicken lover.
Maya | Wholesome Yum
0Wow, that’s wonderful! It always means a lot when a family member who doesn’t normally like a certain food enjoys a recipe with it.
Donna
0This was one of the best chicken recipes I’ve ever eaten. I will put this recipe at the top of my list. I only used one large chicken breast and sliced it in half. I reduced the seasoning measurements, but kept the amount of garlic. It came out fantastic. DELICIOUS!!!!!!
Maya | Wholesome Yum
0Wow, thank you so much, Donna! That’s saying a lot and appreciate the kind words. Hope you’ll make this dish again soon!
Debra
0That’s what’s for dinner!
Maya | Wholesome Yum
1Hope you like it, Debra! Let me know what you think.
Mendy Stockwell
0Such an easy & delicious recipe! Another family favorite from Maya.
Beverly
0I made this recipe when my nephew and his girlfriend was staying with me for Hurricane Francine. It was a BIG hit. He told me I can make that for him anytime and he will be over to eat.
Maya | Wholesome Yum
1That’s so great to hear, Beverly! Hope you and your family stay safe!
Lennie
0This is my lifesaver. Made it many times. The kids love it. Easy and delicious.
Margarita
0Given the reviews, I was so excited to try it. I made it and it was edible. Not bad, not good, just blah.
Maya | Wholesome Yum
0Thank you for the feedback, Margarita. Sorry to hear that the recipe wasn’t what you were expecting. Did you make any changes? Use enough salt relative to chicken weight? Happy to help troubleshoot if there’s something particular that didn’t turn out, otherwise you might just prefer one of my other chicken recipes.
Margarita
1I followed the recipe exactly. I always do the first time and if there are some adjustments to my taste, I do it the next time I cook. But for this I used quality ingredients as always and salt wasn’t the issue either. Thank you anyway.
Chynna
0The herbs created a lovely aroma in my kitchen. So delicious. Love the buttery garlicky flavor. It’s definitely going into our dinner rotation!
Rania E Coffy
0Love it! Tweaked it with the seasoning but followed most of the recipe.
Lois
0Have not tried yet but it looks yummy so I am looking forward to trying them all. Great that I can use left over veggies and not just let them go to waste. Thank you.
Jeannette
0Thus is sooo good and juicy! It was very easy to make and spices were definitely not overwhelming but added great flavor especially with the sauce.
Mary
0Lots of flavor. My family really enjoyed this especially the sauce. I did add a couple tablespoons of flour slurry to thicken it up and give it a lighter color.
Pat
0Sorry, but this came out just boring. The stars, it would be nice to know what the various star ratings meant. Thanks.
Gerlie
0This was the easiest and tastiest recipe so far. Thank you for sharing!
Sun Tzu
0Hi. This was very good. I suggest cooking the sauce for 5 more minutes so it will thicken. Also the sauce needs a touch of something sweet. Honey?
Wholesome Yum D
0Hi Sun, I have never tried that but it sounds great!
Julie
0So good! I added butter and garlic for a minute, then added chicken broth. Definitely a go-to recipe. Thanks!!
Debra
0I made this recipe for dinner tonight. I was skeptical at first but once I was done and served it, I was ? happy. My husband loved it and I did too. He’s already wanting me to make it again. Thanks so much for this recipe.
Larren Truitt Vihnanek
0I got up at 10 pm and threw this together for my husband’s lunch the next day. I had everything and had this done and divided up with brown rice and steamed broccoli for a total of four meals. I packaged and froze the other three. It smelled amazing as I cooked and I will make it again.
Donna
0I made this for Sunday lunch it’s delicious. My family loved it.
Kari
0Can you substitute the pan for baked or air fryer?
Wholesome Yum D
0Hi Kari, I have never done that since the purpose here is a one-pan recipe. You could cook the chicken using a different method, but you’d still need the stovetop for the sauce, so at that point the most convenient way is to cook the chicken in the same pan right before.
Deborah
0Really loved this! I used herbs de Provence because I was lazy, but every other ingredient I used as is. Let the sauce simmer for probably closer to 5 minutes so it thickened. I really needed a great, quick chicken dinner and this hit the spot.
Minacannibal@gmail.com
0Family loved it (especially the picky 10 y/o) the second time I made it, when I did a few different things: adding in more butter (I’d say probably a cup, since I use 3 large chicken breasts), half a bulb of garlic(garlic lovers here!), & I added in a cornstarch slurry to thicken up the sauce. Served over white rice.
sahara
0So tasty! Really didn’t expect so much flavor. The sauce was perfect with it. I used bone broth which I think tastes even better personally.
Karen
0Delicious chicken…super easy and tasty…I did use boneless skinless chicken thighs since that’s what I had on hand and it was wonderful, this one is going in my rotation!!
Laura
0Easy recipe. Very tasty. I overcooked the chicken a bit. The thicker bits were perfect. I used shredded fresh basil leaves in the sauce and just a tad too much lemon. Will play a little with the recipe next time. Thank you.
Patricia Ann Knox
0I loved this recipe..easy..quick and delicious..will keep it and serve it lots more!!
Leah
0I made that tonite and it was excellent super moist and the flavourful was so amazing this is on my rotation. I can never make chicken so moist. I just love it!. There where no left overs!.
Leta Partlow
0Yummy. I added bit of cornstarch to broth and bam . Delicious!!
Alicia
0This simple but so flavorful recipe was delicious! I added some white wine about 1/8 cup but oh so good.
Dawn
0So delicious!!! I added some white wine as well. Easy dinner with so much flavor!
Nancy
0Came out great! I used chicken tenderloins because I accidentally purchased them instead of breasts but it turned out so tender and moist. I used half white wine and half chicken broth for the sauce. I served it with asparagus, brown basmati rice with peas and pearl onions and some Parmesan cheese. Nice dinner. 🙂 My husband said it was delish!
Rhonda
0This garlic butter chicken was delicious! It will definitely be in our regular rotation going forward. Thank you for such a yummy recipe.
LA
0Easy & very delicious & moist!!
April Kane
0Delicious!!!!!!! Thank you
Johna
0This was so easy, and had so much flavor! I will double the sauce next time as I served it with long grain white rice, and the sauce just made everything so flavorful! I used chicken tenderloins which made the dish even easier.
Katina Pirkey
0I wanted a different chicken recipe to try. I had this for dinner tonight and it was delicious. My family liked it also.
Michelle
0We have chicken a lot and I wanted to do something different for dinner. I came across your recipe and it looked so good and like something I could make.My family of 7 absolutely loves it! I will be adding this to my rotation. Thank you!
Ebony
0This is so simple I made it during my lunch break and it slaps like a dinnertime comfort meal. This will be my go-to when I need to make a meal in a pinch.
Dottie Bacon
0We had this for a quick dinner last night, and it is FANTASTIC! It has a rich garlic herb flavor. Absolutely delicious! I loved how quick it was to make, and its easy cleanup. This will be a new favorite! Thanks for so many tasty and quick recipes!
Lona
0We made the Garlic Butter Chicken and it was absolutely delicious, will make it again sometime. It was a hit with everyone and an easy recipe to make! ❤️