Garlic Butter Chicken

|by Erica

Hey there food enthusiasts! If you’re a fan of scrumptious chicken dishes, then this garlic butter chicken recipe is a must-try. With its juicy chicken smothered in a rich garlic butter sauce, it’s sure to tantalize your taste buds. So put on your aprons and let’s get cooking!

Garlic Butter Chicken

Ingredients Needed for The Recipe

  • Chicken Breasts: 2x 9oz/250g, brought close to room temperature.
  • Plain / All-Purpose Flour: 1/4 cup / 40g.
  • Chicken Stock: 1/2 cup / 120ml.
  • Unsalted Butter: 6 tbsp / 90g / 3.2oz, divided into tbsp chunks.
  • Garlic: 2 cloves, minced/finely diced.
  • Fresh Parsley: 1 tbsp, finely diced.
  • Olive Oil: 1 tbsp.
  • Garlic Powder: 1 tsp.
  • Salt: 1 tsp, plus more to taste.
  • Black Pepper: 1/2 tsp, plus more to taste.
  • Lemon: 1, divided into 4 wedges (to serve).

Instructions for Garlic Butter Chicken

Prepare Flour Mixture: In a shallow dish, combine flour with garlic powder, salt, and black pepper.

Butterfly Chicken Breasts: Cut them through the center to make 4 even-sized breasts. Dredge each in the flour mixture, ensuring an even coverage, and set aside.

Cook Chicken: In a large pan, heat 1 tbsp butter and olive oil over medium-high heat. Add chicken breasts and fry until golden on each side and cooked through (approximately 3-5 minutes per side, depending on thickness). Then, set aside.

Make Sauce: Reduce heat to medium. Add garlic and fry for 1-2 minutes until it begins to brown. Pour in stock, scraping off any flavor stuck to the pan. Add the remaining 5 tbsp butter, whisking swiftly as it melts to bind with the stock. The sauce should turn slightly cloudy. Sprinkle in parsley and season to taste with salt and black pepper.

Finish Dish: Let the sauce simmer for a few minutes until it starts to thicken. Reduce heat to low and add the chicken back in. Spoon over the sauce, then serve with extra sauce drizzled over and a squeeze of lemon juice to taste (optional).


  • Butter: Use unsalted butter for better control over the saltiness. If using salted butter, be cautious with additional seasoning.
  • Lemon: The sauce is rich, so lemon juice can cut through the richness. Do not squeeze it directly into the pan as it might break up the sauce.
  • Herbs: Parsley is recommended, but thyme or rosemary can also be used, though they are stronger in flavor.
  • Calories: The recipe is a slight overestimate as not all the flour is used.

Tips for Perfecting the Recipe

Chicken Preparation: Ensure the chicken breasts are at room temperature before cooking. This helps them cook more evenly and stay juicy.

Butterfly the Chicken: Cutting the chicken breasts through the center to create thinner slices allows for quicker and more even cooking.

Flour Dredging: Coating the chicken in the flour mixture not only helps in browning but also aids in thickening the sauce later.

Control the Heat: When cooking the chicken, ensure the pan is hot enough to sear the chicken but not so hot that it burns. Adjust the heat as needed.

Garlic Browning: Be careful not to burn the garlic when frying it for the sauce. Burnt garlic can turn bitter.

Sauce Consistency: Whisk the sauce continuously while adding butter to create an emulsion. This gives the sauce a smooth and velvety texture.

Herb Choices: While parsley is recommended, feel free to experiment with other herbs like thyme or rosemary for different flavor profiles.

Lemon Juice: A squeeze of lemon juice at the end can balance the richness of the sauce. However, add it to individual servings rather than the whole pan to avoid curdling the sauce.

Frequently Asked Questions (FAQs)

Can I use bone-in chicken?

Yes, but cooking times will be longer. Ensure the internal temperature reaches 165°F (75°C).

What if I don’t have chicken stock?

Vegetable stock or even water with a bit of extra seasoning can be used, though chicken stock is preferable for flavor.

Can I make this recipe dairy-free?

Yes, you can use dairy-free butter alternatives, but this may slightly alter the flavor.

How do I store and reheat leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan or microwave, adding a splash of water or stock to keep the chicken moist.

Can I freeze this dish?

It’s possible, but the sauce may separate or change texture upon thawing. It’s best enjoyed fresh.

Is this recipe suitable for a low-carb diet?

Yes, it’s relatively low in carbs. For a keto version, you can use almond flour or coconut flour for dredging.

Can I add vegetables to this dish?

Absolutely! Vegetables like asparagus, broccoli, or bell peppers can be added to the pan and cooked with the chicken or sauce.

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    Hi there! I’m Erica,

    A highly passionate individual with a deep love for creating delicious and creative recipes that are perfect for any occasion. With an extensive background in the culinary arts and a strong flair for experimentation, I strive to push the boundaries of traditional cooking and deliver exceptional dishes that not only satisfy the palate but also ignite a sense of culinary adventure.

    More about me