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Introduction
Ever had that moment when everyone’s raving about a dish and you realize you’ve been completely out of the loop? That’s how many home cooks feel when they first discover Garlic Butter Chicken. It’s flavorful, easy to whip up, and irresistibly satisfying—perfect for weeknight dinners or impressing guests with minimal effort. If you’re just now jumping on the bandwagon, welcome—you’re in for a seriously delicious experience.
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts (or thighs for extra juiciness)
1 tsp salt
½ tsp black pepper
½ tsp paprika
2 tbsp olive oil
For the Garlic Butter Sauce:
4 tbsp unsalted butter
5 cloves garlic, minced
½ tsp crushed red pepper flakes (optional, for a little heat)
½ cup chicken broth
Juice of ½ lemon
2 tbsp fresh parsley, chopped
Preparation:
Prep the Chicken:
Pat the chicken dry with paper towels. Season both sides with salt, pepper, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear the chicken for 5–6 minutes per side until golden brown and fully cooked through (internal temp should hit 165°F / 74°C). Remove and set aside.
Make the Garlic Butter Sauce:
Reduce heat to medium. In the same skillet, add butter.
Once melted, stir in garlic and red pepper flakes. Sauté for 1–2 minutes until fragrant.
Pour in chicken broth and lemon juice. Scrape up any browned bits from the bottom of the pan.
Let simmer for 3–4 minutes until slightly reduced.
Finish:
Return the chicken to the skillet, spooning sauce over each piece.
Simmer for another 2 minutes.
Garnish with chopped parsley before serving.
Serving and Storage Tips:
Serve with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.
Refrigerate leftovers in an airtight container for up to 3 days.
To reheat, warm in a skillet over low heat with a splash of broth to keep it moist.
Variations:
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