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–+ servings
Delicious Garlic Butter Chicken recipe with rich flavors and tender chicken.

Garlic Butter Chicken

A quick and flavorful garlic butter chicken that features tender, golden-seared chicken breasts with a buttery garlic finish, perfect for busy weeknights or entertaining guests.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 6–8 oz each)
  • 4 tablespoons butter Use unsalted for better control of seasoning.
  • 4 cloves garlic, minced Fresh garlic is recommended for best flavor.
  • to taste Salt
  • to taste Freshly ground black pepper
  • for garnish Fresh parsley, chopped Adds a fresh touch and color.

Method
 

Preparation
  1. Pat the chicken dry with paper towels. Season both sides generously with salt and pepper to help achieve a golden crust.
Cooking
  1. Heat a large skillet over medium heat. Add the butter, letting it melt and foam—watch carefully to prevent browning.
  2. Add the chicken breasts to the skillet in a single layer. Sear without moving for about 6 to 7 minutes until the underside is deeply golden.
  3. Flip the breasts and cook the second side for another 6 to 7 minutes. Ensure the thickest part of the chicken reaches 165°F (74°C).
  4. Reduce the heat to low. Add minced garlic to the pan and cook for 1 to 2 minutes, stirring, until fragrant and glossy. Spoon butter and garlic over the chicken to coat.
  5. Remove the skillet from heat and let the chicken rest for 3 to 5 minutes to lock in juices and finish cooking gently.
Serving
  1. Sprinkle chopped parsley over the chicken and serve immediately.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 2gProtein: 45gFat: 23gSaturated Fat: 11gSodium: 470mg

Notes

For consistent cooking, pound chicken breasts to an even thickness. If desired, introduce variations such as adding lemon juice or making a creamy sauce from the pan drippings.

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