Simple garlic butter chicken for easy weeknight dinners

Chef’s secret: I only tell people who promise not to steal my pan. Okay, friends—I’ll share. This simple garlic butter chicken started as my “rescue dinner” for nights when I forgot to defrost anything but still wanted something that smelled like love and tasted like a hug. A blistered garlic aroma, a glossy butter sauce, and chicken with golden edges that crackle when I slice it—yes, please. I’ll walk you through the tiny trade secrets I use to get juicy meat and a sauce you’ll spoon over everything: rice, pasta, steamed veggies, even toast. No fancy gear, just good timing and a loud skillet.

Quick Facts

• Yield: Serves 4
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

Why This Recipe is Awesome

This recipe proves comfort food can be fast and impressive. You get a golden, slightly crisp exterior with a tender, juicy center and a garlicky butter sauce that clings to every bite. It’s so simple your weeknight self will thank you—and it smells like a restaurant when the garlic hits the pan. Who doesn’t love crispy edges paired with a silky, lemony sauce? It’s easy enough for a Tuesday but pretty enough for guests.

Ingredients

For the Main Dish:

• 1½ pounds boneless, skinless chicken breasts (about 3 medium breasts) — or use thighs for more flavor
• 1 tsp kosher salt (adjust to taste)
• ½ tsp black pepper
• 1 tsp paprika (smoked or sweet)
• 2 tbsp olive oil
• 4 tbsp unsalted butter (room temp, divided)
• 4 large cloves garlic, minced (about 2 tbsp)
• ½ cup low-sodium chicken broth
• 1 tbsp fresh lemon juice (about half a lemon)
• 2 tbsp chopped fresh parsley for garnish

For the Sauce / Garnish (optional):

• 1 tbsp capers (rinsed) or chopped sun-dried tomatoes for a flavor punch
• 1 tsp lemon zest for extra brightness

How I Make It

Step 1:

Pat the chicken dry with paper towels and season both sides with salt, pepper, and paprika. Dry meat sears better, so don’t skip this. Heat a large skillet over medium-high heat and add 2 tbsp olive oil until it shimmers. When the pan gets hot and makes a quiet hiss, place the chicken in the skillet. You should hear a satisfying sizzle.

Step 2:

Sear the chicken without touching it for 5–6 minutes until the underside turns a deep golden brown. Flip and add 1 tbsp butter to the pan. Reduce heat to medium. Tip: If your chicken browns too fast, lower the heat a notch—burnt garlic tastes bitter, and I hate wasting good butter.

Step 3:

Push the chicken to one side, add the remaining 3 tbsp butter and the minced garlic to the empty side of the pan. Stir gently as the butter melts and garlic becomes fragrant—about 30–45 seconds. Pour in ½ cup chicken broth and 1 tbsp lemon juice, scraping up brown bits from the bottom of the pan. Those brown bits carry so much flavor—don’t skip the scraping.

Step 4:

Spoon the garlicky butter-broth over the chicken and simmer for another 4–6 minutes, spooning occasionally, until the internal temperature reaches 165°F and juices run clear. Look for golden edges and a slight jiggle in the thickest part—tender, not rubbery. If you’re using thicker breasts, finish them in a 350°F oven for 6–8 minutes to avoid overbrowning the sauce.

Step 5:

Turn off the heat and let the chicken rest in the sauce for a couple minutes. Sprinkle with 2 tbsp chopped parsley, optional capers, and lemon zest. Spoon the glossy, garlicky butter over everything and serve immediately. Tear into it and notice the buttery sheen and the warm lemon notes—perfection.

Pro Tips

• Use room-temperature chicken for more even cooking; cold meat shocks the pan and tightens fibers.
• Don’t crowd the pan—work in batches if needed so each piece gets that beautiful sear.
• If garlic starts to brown too fast, lift the pan off the heat for a few seconds; garlic cooks quickly and goes from fragrant to bitter in a heartbeat.
• For an extra silky sauce, swirl in a tiny pat of cold butter off the heat to finish it—makes the sauce shine.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken breasts for thighs for juicier, more forgiving meat (slightly longer cook time).
• For a lighter sauce, use 1/4 cup Greek yogurt stirred in off the heat instead of extra butter—adds tang and creaminess.
• Make it dairy-free: replace butter with 3 tbsp olive oil plus 1 tsp vegan butter at the end for richness.
• Gluten-free? This recipe already fits—just confirm your chicken broth label if you buy low-sodium store brands.

Variations & Tips

• Spicy: add 1/4 tsp red pepper flakes when you add the garlic for a gentle heat.
• Herby: stir in 1 tsp chopped thyme or rosemary with the garlic.
• Kid-friendly: skip the lemon zest and capers; serve with mashed potatoes or buttered noodles.
• One-pan pasta: after searing, add 1 cup chicken broth and 6 oz pasta, cover and simmer until pasta cooks, then finish with butter.
• Creative twist: top with quick salsa verde (parsley, capers, olive oil, lemon) for a zippy finish.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Cook the chicken and store the sauce separately in the fridge for up to 3 days. Reheat gently in a skillet with a splash of chicken broth to loosen the sauce so it doesn’t dry out.

Can I double the recipe?

Sure thing. Use a larger skillet or cook in two batches so you still get that golden sear. Doubling the sauce works fine—just taste and adjust seasoning.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of olive oil and finish with a small knob of butter if you can.

How do I know it’s done?

Look for a golden-brown exterior, juices that run clear, and an internal temp of 165°F. The meat should feel springy, not tight.

What if I don’t have ingredient X?

No panic: lemon juice can replace lemon zest in a pinch, dried parsley replaces fresh at a 3:1 ratio, and chicken broth can come from a bouillon cube dissolved in hot water.

How I Like to Serve It

I love this over buttery mashed potatoes so the sauce soaks in, or tossed with spaghetti for an easy weeknight pasta. It also shines beside roasted vegetables or a crisp green salad and a chilled glass of white wine. This dish works for cozy solo dinners or casual weekend guests—comfort that feels a little fancy.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying the chicken.
• Safe cooking temperature for chicken: 165°F. Use an instant-read thermometer for accuracy.

Final Thoughts

Closing: Go on—make the garlic butter chicken tonight and let the kitchen smell like a little celebration. Now go impress someone—or just yourself—with your homemade masterpiece!