Quick Garlic Butter Chicken

This fast stovetop chicken recipe creates juicy breasts coated in a rich, aromatic garlic butter sauce. It takes only 20 minutes from start to finish, making it an ideal choice for busy weeknights.

List of ingredients

• 3 tablespoons olive oil – used for searing the chicken.
• 1 1/2 pounds boneless skinless chicken breasts – pounded to an even thickness (approximately 4 average-sized breasts).
• 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning – provides the primary herb base.
• 1 teaspoon kosher salt – adjust to your taste preference.
• 1 teaspoon freshly ground black pepper – adjust to your taste preference.
• 1/2 cup chicken broth – used to deglaze the pan and create the sauce base.
• 3 tablespoons unsalted butter – creates the rich, velvety sauce texture.
• 1 tablespoon garlic – finely minced.
• 2 teaspoons fresh parsley – optional for garnishing.

step-by-step instructions

1. Sear the chicken: Add olive oil to a large skillet. Place the pounded chicken in the pan and season evenly with poultry seasoning, salt, and pepper. Cook over medium-high heat for 5 minutes without moving the chicken to ensure a proper sear.
2. Flip and finish: Flip the chicken breasts over. For larger or thicker breasts, you may need 6-7 minutes on the first side. Cook the second side for about 5 minutes or until the chicken is cooked through.
3. Rest the meat: Use a slotted spatula to remove the chicken from the skillet. Place the breasts on a plate and let them rest while you prepare the sauce.
4. Deglaze the pan: Carefully pour chicken broth into the hot skillet. Allow the liquid to bubble and steam for several seconds to loosen the browned bits from the bottom.
5. Melt the butter: Add the unsalted butter to the skillet. Stir continuously for about 1 minute until the butter is completely melted.
6. Sauté the garlic: Add the minced garlic to the butter mixture. Stir continuously for about 1 minute until the garlic becomes fragrant.
7. Combine and coat: Turn off the heat. Return the chicken to the skillet and flip the breasts to coat them thoroughly in the garlic butter sauce. Spoon the extra sauce over the top.
8. Garnish and serve: Optionally sprinkle with fresh parsley and serve immediately.

Essential Cooking Tips

Pound Chicken for Uniform Thickness

Chicken breasts naturally have a thick end and a thin end, which leads to uneven cooking. Use a meat mallet or rolling pin to flatten the thicker part so the entire breast cooks at the same rate. This prevents the edges from overcooking and drying out while the center remains raw.

Maintain High Heat for Searing

Avoid moving or flipping the chicken too early in the cooking process. Allowing the meat to sit undisturbed for several minutes creates a golden-brown crust. This crust is essential for developing a deep flavor profile and providing a better texture.

Manage the Deglazing Process

Deglazing involves adding liquid to a very hot pan to lift the caramelized food particles, known as fond. Be cautious when adding the chicken broth, as it will create a sudden burst of steam. Stir immediately to integrate those flavorful bits into your sauce.

Ingredient Substitutions

Using Boneless Chicken Thighs

If you prefer a juicier meat with more flavor, you can swap the breasts for boneless skinless chicken thighs. Thighs have a higher fat content and are less likely to dry out. Keep in mind that thighs may require a slightly longer cooking time than pounded breasts.

Alternative Butter Options

For a different flavor profile, you can use salted butter, but you should reduce the amount of kosher salt added to the chicken. Plant-based butter substitutes also work well in this recipe to maintain the creamy consistency of the sauce.

Replacing Poultry Seasoning

If you do not have 21 Salute or a pre-made poultry blend, you can make your own. Combine equal parts dried oregano, thyme, and rosemary. This blend provides the same earthy, aromatic notes required for the dish.

Fresh versus Jarred Garlic

Freshly minced garlic provides a sharper, more pungent flavor that defines the sauce. Jarred minced garlic is a convenient time-saver and still works well, though the flavor is milder. Always add garlic at the end to prevent it from burning and becoming bitter.

Recommended Serving Ideas

Pairing with Grain Bases

White rice, brown rice, or quinoa are excellent options for serving this dish. These grains act as a sponge, absorbing the excess garlic butter sauce from the pan. This ensures that none of the rich flavor is wasted on the plate.

Serving with Pasta and Noodles

Toss the chicken and sauce with cooked linguine, fettuccine, or angel hair pasta. The butter-based sauce clings well to long noodles, creating a meal similar to a scampi. Add a squeeze of lemon juice to the pasta for extra brightness.

Adding Potato Side Dishes

Mashed potatoes or roasted Parmesan potatoes complement the richness of the butter sauce. For a lower-carb option, try cauliflower mash. The creamy texture of potatoes pairs naturally with the savory garlic notes of the chicken.

Including Green Vegetables

Steamed asparagus, sautéed spinach, or roasted Brussels sprouts add necessary color and nutrition to the meal. These vegetables provide a fresh contrast to the heavy butter sauce. Cooking them in a separate pan prevents them from overcooking while the chicken sears.

Storage and Reheating

Refrigerator Storage

Store leftover chicken and sauce in an airtight glass or plastic container. Keep it refrigerated for up to 5 days. Ensure the chicken is fully covered in sauce to prevent the meat from drying out during storage.

Freezing Instructions

Cooked garlic butter chicken can be frozen for up to 4 months. Use a freezer-safe container or vacuum-seal bags to prevent freezer burn. Thaw the chicken in the refrigerator overnight before reheating.

Effective Reheating Methods

The best way to reheat this dish is in a skillet over low heat with a tablespoon of water or extra broth. This regenerates the sauce without overcooking the meat. If using a microwave, cover the dish to trap steam and heat in short intervals.

Recipe Variations

Making a Creamy Garlic Sauce

To transform this into a cream sauce, stir in 1/4 cup of heavy cream after the garlic is sautéed. Simmer for 2 minutes until the sauce thickens slightly. This version is richer and pairs exceptionally well with pasta.

Adding a Spicy Element

For those who prefer heat, garnish the finished dish with red pepper flakes. Alternatively, stir a small amount of chili garlic sauce into the butter mixture before adding the chicken. Be careful with the quantity, as the butter can intensify the spice.

Using Diced Chicken Pieces

If you prefer bite-sized pieces, dice the chicken before seasoning. Diced chicken cooks much faster, typically requiring only 4-5 minutes per side. This method increases the surface area, allowing more of the garlic butter sauce to coat each piece.

Frequently Asked Questions

Can I use a non-stick skillet?

Yes, you can use a non-stick skillet, but stainless steel or cast iron is preferred. Non-stick surfaces do not develop as much fond, which means the final sauce will have slightly less depth of flavor.

How do I ensure the chicken is fully cooked?

The most accurate way to check for doneness is using a digital meat thermometer. The internal temperature of the chicken breast should reach 165 degrees Fahrenheit (74 degrees Celsius).

Is this recipe naturally gluten-free?

Yes, this recipe is gluten-free as long as the chicken broth used is certified gluten-free. Most standard broths are, but always check the label for hidden thickeners or additives.

Can I add vegetables directly to the pan?

It is not recommended to add vegetables to the same pan during the searing process. This would crowd the pan, lowering the temperature and preventing the chicken from browning properly. Cook vegetables separately to maintain the 15-minute cook time.

What is the best oil for this recipe?

Olive oil is great for medium-high heat, but avocado oil is an excellent alternative due to its higher smoke point. Avoid using extra-virgin olive oil if you are using very high heat, as it can smoke and change the taste.

How can I prevent the garlic from burning?

Always add the garlic after the butter has melted and just before you remove the pan from the heat. Garlic burns quickly at high temperatures; sautéing it for only 60 seconds is sufficient to release its aroma without scorching.

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