This Garlic Butter Chicken is a simple yet flavorful dish that combines tender, juicy chicken breasts with a rich, savory garlic butter sauce. With the perfect balance of butter, garlic, and a hint of lemon, this dish is sure to become a family favorite. Serve it with your favorite side dishes like roasted vegetables, rice, or mashed potatoes for a complete, satisfying meal.
Why You’ll Love This Recipe
Garlic Butter Chicken is packed with rich, comforting flavors that come together quickly. The chicken is perfectly seared to golden brown, then drenched in a creamy, garlicky sauce that’s made with fresh garlic, lemon juice, and thyme. The sauce is smooth and flavorful, with just the right amount of zest and depth. Whether you’re making it for a quick weeknight dinner or a special occasion, this dish is guaranteed to impress.
Ingredients
For the Chicken:
-
3 boneless skinless chicken breasts
-
1 tbsp kosher salt
-
½ tbsp black pepper
-
½ tbsp garlic powder
-
¼ tbsp onion powder
-
1 tbsp olive oil
-
1 tbsp butter
For the Sauce:
-
3 tbsp butter
-
5 garlic cloves (minced)
-
1 tbsp cornstarch
-
1 ¾ cups chicken stock
-
1 tbsp lemon juice
-
½ tbsp lemon zest
-
1 tsp garlic powder
-
1 tbsp fresh chopped thyme
-
Salt and pepper to taste
-
Fresh parsley (chopped, for garnish, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Prep the chicken:
Pat the chicken dry with a paper towel and arrange it on a plate. Season both sides of the chicken evenly with salt, pepper, and garlic powder.
2. Cook the chicken:
Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown, approximately 5-7 minutes per side. Flip the chicken and cook until it reaches an internal temperature of 165°F on an instant-read thermometer. Transfer the chicken to a platter and keep warm.
3. Make the sauce:
Turn the heat to medium-low and add 3 tbsp butter to the same skillet. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle the cornstarch into the pan and cook for an additional 30 seconds, stirring constantly.
4. Add chicken stock and simmer:
Turn the heat to low, then whisk in the chicken stock, continuing to whisk until slightly thickened. Stir in the lemon juice and zest, and let the sauce simmer for 3-4 minutes, until it begins to thicken.
5. Finish the sauce:
Stir in the garlic powder and chopped thyme. Continue to stir until the sauce is smooth. Season with salt and pepper to taste.
6. Combine chicken and sauce:
Return the chicken to the skillet and cook on low for 5 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.
7. Serve:
Serve the chicken with the garlic butter sauce, garnished with fresh parsley if desired.
Servings and Timing
-
Servings: 3
-
Prep Time: 5 minutes
-
Cook Time: 30 minutes
-
Total Time: 35 minutes
Variations
-
Add veggies: Add sautéed mushrooms, spinach, or broccoli to the garlic butter sauce for extra flavor and texture.
-
Use bone-in chicken: You can also make this dish with bone-in chicken thighs or breasts; just increase the cooking time until the internal temperature reaches 165°F.
-
Spicy kick: Add red pepper flakes or a dash of hot sauce to the sauce for some heat.
-
Low-carb: Serve this dish with cauliflower rice or zoodles (zucchini noodles) for a low-carb alternative.
Storage/Reheating
-
Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
-
Reheating: Reheat gently on the stovetop over low heat, adding a splash of chicken stock if necessary to keep the sauce smooth.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs work wonderfully in this recipe. Just be sure to cook them until they reach an internal temperature of 165°F.
Can I make the sauce ahead of time?
Yes, you can make the sauce ahead of time and store it in the refrigerator. When ready to serve, simply reheat the sauce and add the cooked chicken.
Can I make this recipe without buttermilk?
This recipe doesn’t actually call for buttermilk, so you’re all set! However, if you were referring to the cornstarch, it can be replaced with arrowroot powder or another thickening agent.
How do I know when the chicken is done?
The best way to check is with an instant-read thermometer. Chicken is done when it reaches an internal temperature of 165°F.
Can I add a creamy element to the sauce?
Yes, you can stir in a little heavy cream or coconut cream at the end for a creamier, richer sauce.
Conclusion
Garlic Butter Chicken is the perfect weeknight meal that’s quick, easy, and full of flavor. The golden-brown chicken is topped with a creamy garlic sauce that’s tangy from the lemon and perfectly seasoned with fresh thyme. Whether you’re serving it with rice, mashed potatoes, or veggies, this dish will quickly become a favorite in your dinner rotation. Enjoy!
Print
Garlic Butter Chicken
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 3 servings
- Category: undefined
- Method: undefined
- Cuisine: American
Description
A flavorful and juicy garlic butter chicken served with a rich, savory sauce made with garlic, lemon, and fresh thyme. Perfect for a quick and satisfying main course.
Ingredients
- For the Chicken:
- 3 boneless skinless chicken breasts
- 1 tbsp kosher salt
- ½ tbsp black pepper
- ½ tbsp garlic powder
- ¼ tbsp onion powder
- 1 tbsp olive oil
- 1 tbsp butter
- For the Sauce:
- 3 tbsp butter
- 5 garlic cloves (minced)
- 1 tbsp cornstarch
- 1 ¾ cups chicken stock
- 1 tbsp lemon juice
- ½ tbsp lemon zest
- 1 tsp garlic powder
- 1 tbsp fresh chopped thyme
- Salt and pepper to taste
- Fresh parsley (chopped, for garnish, optional)
Instructions
- Prep the Chicken: Pat the chicken dry with a paper towel and arrange on a plate. Season both sides of the chicken evenly with salt, pepper, and garlic powder.
- Cook the Chicken: Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and cook until golden brown, approximately 5-7 minutes per side. Flip the chicken and cook until it reaches an internal temperature of 165°F on an instant-read thermometer. Transfer the chicken to a platter and keep warm.
- Make the Sauce: Turn the heat to medium-low and add 3 tbsp butter to the same skillet. Once melted, stir in the minced garlic and cook for 30 seconds. Sprinkle the cornstarch into the pan and cook for an additional 30 seconds.
- Add Chicken Stock and Simmer: Turn the heat to low, then whisk in the chicken stock, continuing to whisk until slightly thickened. Stir in the lemon juice and zest, and let the sauce simmer for 3-4 minutes, until it begins to thicken.
- Finish the Sauce: Stir in the garlic powder and chopped thyme. Continue to stir until the sauce is smooth. Season with salt and pepper to taste.
- Combine Chicken and Sauce: Return the chicken to the skillet and cook on low for 5 minutes, allowing the chicken to warm through and absorb the flavors of the sauce.
- Serve: Serve the chicken with the garlic butter sauce, garnished with fresh parsley if desired.
Notes
- Serving Suggestion: This garlic butter chicken pairs wonderfully with roasted vegetables, mashed potatoes, or rice.
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 800mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 130mg
