The family’s new favorite is this garlic butter chicken! It’s flavorful, quick to prepare in 15 minutes, and the ideal protein to add to any dish!
Introducing our newest and best chicken dish! This Garlic Butter Chicken dish has all the things we love about chicken recipes: it’s simple, tasty, and loaded with garlic, which we consider to be a food category unto itself. Plus, it just takes 15 minutes to prepare, so even if we’re all at home right now, we don’t always have extra time to prepare meals!
Garlic Butter Chicken Ingredients
- For this dish, half chicken breasts work best, but you may also use filets, tenders, or boneless thighs. Make sure you pick a boneless cut so that the cooking time is shorter than 20 minutes. A bone requires a significant amount of cooking time.
- Butter: This recipe calls for all of the flavor from the butta; no olive oil is needed. The finest is salted, although unsalted will do if that’s all you have.
- Dried herbs: You can entirely tailor it to your preferences, so don’t worry if you don’t have all of them!
- You really cannot substitute fresh garlic!
How To Make Garlic Butter Chicken
There aren’t many steps because it’s very simple!
- Cut the bird in halves.
- In a bowl, combine all the ingredients except the red pepper.
- Season the chicken on both sides well.
In a skillet with heated butter, add the chicken and cook it for about 4–5 minutes on each side.
Take out of the pan and add the garlic, crushed red pepper, and leftover butter (if using).
After that, return the chicken to the pan and let it cook through. Add some fresh parsley on top and serve!
Don’t forget that. That butter sauce with garlic? Sure, you should spoon it over your chicken. Mmm-hmm. My children licked it off their dish. I’m not sure what more proof there is of its excellence of that!
Can I substitute other cuts of chicken?
You very certainly can, yes. However, to maintain it at the fifteen-minute point, keep it boneless. You’re also adding cooking time whenever you add a bone.
I don’t have all of the herbs? Can I still make this?
Of course. I’ve made this without the basil, replaced the oregano with marjoram, and increased the amount of onion when we ran out of garlic powder. Need a bit extra warmth? Put in more chili powder! If you detest heat in any way, you may easily skip it.
More Recipes You Might Like
- Sticky Chicken Wings
- Cornell Chicken
- Green Bean and Mushroom Braised Chicken
- Crock Pot Balsamic Chicken
Garlic Butter Chicken
- 2 boneless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon marjoram or oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons salted butter divided
- 4-5 cloves fresh garlic minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper optional
- 1/4 cup chicken stock
- 1/2 lemon juiced
- 1 tablespoon fresh parsley minced to garnish
- In a small bowl, stir together salt, chili powder, garlic powder, onion powder, black pepper, and basil.
- Halve the chicken breasts to yield four pieces. Apply seasoning to each piece’s two sides.
- In a big pan or cast iron skillet, melt one tablespoon of butter over medium-high heat.
- After adding two additional tablespoons of butter, place the chicken breasts in the heated pan. Chicken breasts should be cooked thoroughly and browned after 4–5 minutes on each side.
- After removing the chicken from the pan, add two additional tablespoons of butter, crushed red pepper, and garlic to the pan. Stir until aromatic, about 1 minute.
- Stir in the lemon juice and chicken stock, and simmer for a further minute, scraping up any bits from the pan as it deglazes.
- Place the chicken back in the pan, brush it with butter garlic sauce, and cook it for an additional minute. Serve with a fresh parsley garnish!
Taste and adjust the spices accordingly.