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Delicious Garlic Butter Chicken served with herbs and spices

Garlic Butter Chicken

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This Garlic Butter Chicken is a simple, satisfying weeknight favorite that tastes like a restaurant meal made at home. Tender, juicy chicken breasts are seared to golden brown, bathed in a warm, garlicky butter sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless (skinless) chicken breasts Use evenly sized pieces for even cooking. Pat dry before seasoning.
  • 4 tablespoons unsalted butter Adds rich, silky flavor and helps form the sauce.
  • 5 cloves garlic (minced) Fresh garlic gives the brightest aroma and flavor. Mince finely for even distribution.
  • Salt and pepper Season both sides to bring out the chicken and butter flavors.
  • 1 tablespoon olive oil Helps sear the chicken without burning the garlic butter.
  • Fresh parsley (optional, for garnish) Adds a fresh herbal finish and color when sprinkled on top.

Method
 

Preparation
  1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
Searing the Chicken
  1. Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 5 to 7 minutes per side until golden and fully cooked, reaching an internal temperature of 165°F. Avoid crowding the pan.
Letting Chicken Rest
  1. Remove chicken and tent with foil to keep warm. Allowing the chicken to rest helps juices redistribute.
Making the Garlic Butter Sauce
  1. Reduce heat, add butter and sauté minced garlic until fragrant, about 1 to 2 minutes. Watch closely to prevent browning.
Combining and Serving
  1. Return chicken to skillet, spoon sauce over, and cook for 2 more minutes to marry the flavors.
  2. Spoon the glossy garlic butter over each piece before plating.
Garnishing
  1. Place on serving plates, spoon remaining sauce on top, and garnish with parsley if desired.

Nutrition

Serving: 1gCalories: 410kcal

Notes

Use a heavy skillet for even browning, and do not overcrowd the pan. Let the chicken rest 3 to 5 minutes before serving to keep it juicy. Leftovers can be transferred to an airtight container and refrigerated for up to 3 days.

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