The Best Garlic Butter Chicken Recipe

Garlic butter chicken is what I make when I’m tired, hungry, and pretending I planned dinner. It started as a “just throw some chicken in a pan and hope for the best” situation.

I had garlic. I had butter. I had wine I was mostly planning to drink, but some of it accidentally went into the pan. The smell alone made me feel like I knew what I was doing.

I didn’t. But the chicken came out golden, the sauce was ridiculous, and I stood there dipping a fork into the pan like it was a tiny swimming pool of happiness.

Why I Keep Making This Dish (The Real Reasons)

• Fast Relief: Dinner in 20 minutes feels like a small personal victory.
• Garlic Fixes Everything: Bad day, good garlic.
• Looks Like Effort: People think it took skill. It mostly took butter.
• One-Pan Life: Fewer dishes, fewer regrets.
• Sauce You Want More Of: I always wish I made extra.
• Hard to Mess Up: Even when I overcook it a little, it’s still good.
• Smells Like a Restaurant: Makes the kitchen feel fancy.

Tips I Learned the Hard Way

• Don’t Touch the Chicken: Let it sear. Moving it too early ruins the crust.
• Pound It Even: Uneven chicken cooks unevenly. Science and sadness.
• Use Real Butter: This is not the time for substitutes.
• Garlic Goes Last: Burnt garlic is bitter and unforgiving.
• Deglaze Carefully: Hot pan plus wine equals dramatic steam.
• Rest the Chicken: Juices stay inside where they belong.
• Make Extra Sauce: You’ll want it for everything.

Variations You Can Mess Around With

• Lemon Lover: Add a squeeze of lemon at the end.
• Creamy Mood: Stir in a splash of cream.
• Herb Swap: Thyme or rosemary instead of parsley.
• Spicy Version: Red pepper flakes wake it up.
• No Wine: Chicken broth works just fine.
• Mushroom Add-In: Sauté them after the chicken.
• Pasta Toss: Slice chicken and mix with noodles and sauce.

How To Make Garlic Butter Chicken?

Ingredients

• 3 tablespoons olive oil
• About 1 ½ pounds boneless, skinless chicken breasts, pounded to even thickness
• 1 to 2 teaspoons poultry seasoning
• 1 teaspoon kosher salt, or to taste
• 1 teaspoon freshly ground black pepper, or to taste
• 1/2 cup white wine or chicken broth
• 3 tablespoons unsalted butter, more if you love sauce
• 1 tablespoon garlic, finely minced
• Fresh parsley for topping, optional

Instructions

Step 1:
Heat olive oil in a large skillet over medium-high heat. Add the chicken and season evenly with seasoning, salt, and pepper. Let it cook undisturbed for about 5 minutes until a golden crust forms. Flip and cook the other side for another 5 minutes, or until fully cooked through.

Step 2:
Remove the chicken and let it rest on a plate.

Step 3:
Carefully pour wine or broth into the hot skillet to deglaze, scraping up all the flavorful bits.

Step 4:
Add the butter and stir until melted. Add the garlic and cook for about one minute until fragrant.

Step 5:
Turn off the heat. Return the chicken to the pan, flip it around in the garlic butter, and spoon sauce over the top.

Step 6:
Garnish with parsley and serve immediately.

Garlic Butter Chicken Recipe

Garlic Butter Chicken is a quick one-pan meal made with golden seared chicken breasts finished in a rich garlic butter and white wine sauce.

Ready in about 20 minutes, it’s simple, comforting, and perfect for busy weeknights when you want something that tastes way better than the effort it takes.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Servings: 4

Calories: 294

Ingredients Method Notes

Ingredients

  

• 3 tablespoons olive oil
• About 1 ½ pounds boneless skinless chicken breasts, pounded to even thickness
• 1 to 2 teaspoons poultry seasoning
• 1 teaspoon kosher salt or to taste
• 1 teaspoon freshly ground black pepper or to taste
• 1/2 cup white wine or chicken broth
• 3 tablespoons unsalted butter more if you love sauce
• 1 tablespoon garlic finely minced
• Fresh parsley for topping optional

Method

 

1. Heat olive oil in a large skillet over medium-high heat. Add the chicken and season evenly with seasoning, salt, and pepper. Let it cook undisturbed for about 5 minutes until a golden crust forms. Flip and cook the other side for another 5 minutes, or until fully cooked through.
2. Remove the chicken and let it rest on a plate.
3. Carefully pour wine or broth into the hot skillet to deglaze, scraping up all the flavorful bits.
4. Add the butter and stir until melted. Add the garlic and cook for about one minute until fragrant.
5. Turn off the heat. Return the chicken to the pan, flip it around in the garlic butter, and spoon sauce over the top.
6. Garnish with parsley and serve immediately.

Notes

This is the kind of dish that reminds you cooking doesn’t have to be complicated to be great. A hot pan, some butter, a little garlic, and suddenly dinner feels like a win.

Even if you forgot to preheat the pan at first. Happens.

Nutritional Information

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive

How I Like to Serve This

• Over mashed potatoes that soak up the sauce.
• With rice when I’m extra hungry.
• On top of pasta for a fake fancy dinner.
• With crusty bread for dipping.
• Straight from the pan when no one’s watching.
• With a simple green salad to feel balanced.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for up to 5 days.
• Freezer Safe: Up to 4 months, though sauce may separate a bit.
• Reheat Gently: Low heat keeps the butter from breaking.
• Still Juicy: Even the next day, surprisingly.
• Extra Sauce Bonus: Great on vegetables later.

FAQs (Real Questions People Actually Ask)

Can I use chicken thighs?
Yes, they’re even juicier, just cook a little longer.

Is the wine alcohol-free after cooking?
Most of it cooks off, leaving flavor.

Can I make it dairy-free?
Use olive oil instead of butter, but it won’t be as rich.

Why can’t I move the chicken while searing?
Because crust needs patience, like people.

Can I double the sauce?
You absolutely should.

What if my garlic burns?
Start over. Burnt garlic never forgives.

Can I meal prep this?
Yes, it reheats beautifully.