Chicken/ Garlic/ Hearty Dinners

Garlic Butter Chicken

August 19, 2020 by Chris Collins

This garlic butter chicken is perfect for a quick and easy midweek dinner. It’s rich, garlicky and only requires 4 ingredients for the sauce!

Better still it only takes 30mins to make. PLUS, I’ve got a sneaky suspicion you might have most of the ingredients on hand already 😏 Follow me…

close up shot of chicken in skillet garnished with parsley

Garlic Butter Chicken Breast

For this recipe you’ll want to use boneless skinless chicken breast. You’ll also want to butterfly the breasts right through to make 4 even sized breasts. This will not only ensure the breasts cook quicker, but also more evenly.

Room Temp

An important tip to ensure the chicken comes out nice and juicy is to make sure you don’t cook it straight from the fridge. This will cause the chicken to seize up and go chewy. Bring the chicken close to room temp before frying.

Dredge through flour

Dredging the chicken through seasoned flour is a nifty trick to ensuring the sauce sticks to the chicken. When you fry chicken that’s been dredged through flour it’ll go nice and crispy. When you pour sauce over the chicken it absorbs into the thin coating of flour on the chicken.

Process shots: mix flour, garlic powder and s&p (photo 1), coat chicken (photo 2), add to oil & butter (photo 3), fry both sides until golden (photo 4).

4 step by step photos of How to make garlic chicken breast

Pan Fried Garlic Butter Chicken

Pan frying is the best method here because you get to start the sauce with the leftover flavour from frying the chicken. First things first, let’s see what the magic 4 ingredient sauce consists of:

  • Butter – You’ll want to use unsalted butter, just so you can control the level of salt in the sauce more efficiently.
  • Stock – Chicken stock works best. This not only creates the base of the sauce, but it’s great to scrape off any leftover flavour stuck in the pan from frying the chicken.
  • Garlic – 2 cloves is all you’ll need! Make sure they’re finely diced/minced.
  • Parsley – Garlic and parsley is a classic combo. It’s also not too overpowering which ensures the garlic shines, as it should.

Can I use other herbs?

Thyme or rosemary work great. They are both more powerful than parsley though so I recommend starting off with a smaller amount and working your way up. In all cases make sure you’re using fresh herbs. Dried herbs won’t have long enough to infuse into the sauce properly.

Process shots: fry garlic (photo 1), pour in stock (photo 2), melt in butter (photo 3), whisk to emulsify butter with stock (photo 4), add parsley (photo 5), add chicken back in (photo 6).

6 step by step photos of How to make garlic butter sauce

Serving Garlic Butter Chicken

Once you’ve added the chicken back in, give it all a good baste then plate up right away. You don’t want to leave them in the pan too long or they’ll overcook.

From there I always serve up with a wedge of lemon. The sauce is quite rich, so a squeeze of lemon juice at the very end will cut through that richness. Optional, but recommended πŸ™‚

What to serve with Garlic Butter Chicken?

Here I serve with asparagus and Lemon Roasted Potatoes. Other sides that would pair nicely include Roasted Broccolini, Roasted Baby Potatoes or Mustard Mash.

close up overhead shot of chicken in pan with golden spoon next to it

And there we have it! All my top tips for the perfect garlic butter chicken.

If you’re after another epic garlic chicken recipe check out my Garlic Herb Roasted Spatchcock Chicken!

For more garlicky goodness check out these beauties too:

Delicious Garlic Recipes

Alrighty, let’s tuck into the full recipe for this butter garlic chicken shall we?!

overhead shot of chicken served with potatoes and asparagus on white plate

How to make Garlic Butter ChickenΒ (Full Recipe & Video)

close up shot of chicken in skillet garnished with parsley

Garlic Butter Chicken

This garlic butter chicken is perfect for a quick and easy midweek dinner. It's rich, garlicky and only requires 4 ingredients for the sauce!
5 from 29 votes
Print Pin Rate
Servings (click & slide): 4
Course: Dinner / Main Course
Cuisine: Universal
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Calories per serving: 337kcal
Cost per serving: Β£1.50 / $2

Equipment:

  • Large Frying Pan & Wooden Spoon
  • Shallow Dish (for dredging)
  • Sharp Knife & Chopping Board
  • Jug (for stock)
  • Tongs

Ingredients (check list):

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

Instructions:

  • In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.
  • Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.
  • Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.
  • Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.
  • Allow to simmer for a few mins to thicken, then turn down heat to low and add back in chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste (optional - see notes).

Quick 1 min demo!

Notes:

a) Butter - I like using unsalted butter because you get so much more control over how salty it ends up. If you've only got salted just go easy when you season to taste and preferably use low-sodium stock if you've got it. Important to measure correctly (i.e not heaping tbsps) otherwise you'll end up with way too much butter.
b) Lemon - The sauce is quite a rich, so I like serving with a lemon wedge. A gentle squeeze over at the end cuts through the richness. Don't squeeze it straight into the pan or it'll break up the sauce. Lemon is optional.
c) Herbs -Β Parsley is the classic pairing with garlic butter and goes beautifully here. I have tried with thyme and rosemary, which both work nicely, but they're a lot stronger so just be aware of that. In all cases make sure you're using fresh herbs. Dried herbs won't have long enough to infuse the sauce.
d) Calories - slight over estimate as not all the flour is picked up. Whole recipe shared between 4.

Your Private Notes:

Nutrition:

Nutrition Facts
Garlic Butter Chicken
Amount Per Serving
Calories 337 Calories from Fat 176
% Daily Value*
Fat 19.52g30%
Saturated Fat 9.01g45%
Trans Fat 0.01g
Polyunsaturated Fat 1.452g
Monounsaturated Fat 7.095g
Cholesterol 116mg39%
Sodium 690mg29%
Potassium 499mg14%
Carbohydrates 8.39g3%
Fiber 0.4g2%
Sugar 0.54g1%
Protein 30.72g61%
Vitamin A 496IU10%
Vitamin C 1.8mg2%
Calcium 26mg3%
Iron 1.32mg7%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
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If you loved this Garlic Butter Chicken recipe then be sure to Pin it for later! Already made it or got a question? Give me a shout in the comments and pick up your free ecookbook along the way!

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Recipe Rating




82 Comments

  • Reply
    Diana Mitol
    June 24, 2022 at 3:24 am

    5 stars
    We ❀️ this chicken so moist & flavorful. It’s getting added to the weekly rotation for sure!

    • Reply
      Chris Collins
      June 25, 2022 at 4:17 pm

      Great to hear, Diana! Thanks so much for the review πŸ™‚ C.

  • Reply
    Carol
    June 21, 2022 at 6:42 pm

    5 stars
    Just finished eating this. Absolutely deeelish. Easy recipe and sooo moist and tasty! Served with home made potato wedges. Yum .

    • Reply
      Chris Collins
      June 22, 2022 at 1:20 pm

      Awesome to hear! Thanks so much for the review, Carol! πŸ™‚

  • Reply
    Shobha
    May 22, 2022 at 6:25 am

    Can i cook the chicken in advance for party. & Make the sauce fresh

    • Reply
      Chris Collins
      May 22, 2022 at 10:18 am

      I wouldn’t recommend doing this. The chicken won’t be half as juicy and the flour is likely to go mushy as it rests.

      • Reply
        Shobha
        May 22, 2022 at 12:10 pm

        Thanks a lot

  • Reply
    Marie
    May 9, 2022 at 10:53 pm

    5 stars
    This was a hit even with my 3 picky children. I served it with mashed potatoes with the sauce spooned over and steamed broccoli tossed in garlic herb seasoning. We embraced the garlic!

    • Reply
      Chris Collins
      May 10, 2022 at 1:14 pm

      Great to hear this went down well with the kids, Marie! Thanks so much for the review πŸ™‚ C.

  • Reply
    Jennifer
    April 25, 2022 at 11:51 am

    5 stars
    Butter is life. Jen Melbourne Australia.

    • Reply
      Chris Collins
      April 25, 2022 at 4:14 pm

      I agree. Chris Edinburgh United Kingdom.

  • Reply
    Charlotte K
    April 19, 2022 at 6:53 pm

    5 stars
    Huge garlic fan and this is probably, or very close to my favourite garlic dish ever, and it’s so easy to make! Just made this for the second time and I already can’t wait until I make it again.
    Slightly gutted my children didn’t have the same opinion, I’ll have to whip them up a separate sauce in future so I can stink the house out with my love of garlic in peace. Thank you! <3

    • Reply
      Chris Collins
      April 19, 2022 at 8:05 pm

      So great to hear you loved the recipe! Yes, just stink out the kitchen solo next time haha! Thanks for the review πŸ™‚ C.x

  • Reply
    Rose M
    April 18, 2022 at 6:46 pm

    Love this recipe. Also used cast iron skillet. Will definitely make again

    • Reply
      Chris Collins
      April 19, 2022 at 6:41 pm

      Thanks so much for the review, Rose! πŸ™‚

  • Reply
    Dean K
    March 9, 2022 at 2:32 am

    5 stars
    G’day from hot and sunny Perth, WA!! I joined up recently after searching for nachos recipes and stumbled upon this. So easy to do and so full of flavour. Served with mash potato and pan fried asparagus done in the same cast iron skillet. Incredible, can’t wait to try other recipes. Cheers Chris.

    • Reply
      Chris Collins
      March 9, 2022 at 10:35 am

      Hello form a wet and miserable Edinburgh!! So happy to hear the recipe went down well. Thanks so much for popping back for a review. C.

  • Reply
    Sofia K
    February 17, 2022 at 9:59 pm

    5 stars
    My husband and I love this recipe and have made it over a dozen times already since we first discovered it a year ago. However, we recently began the ketogenic diet and are about a month into it now. We miss our garlic butter chicken and were trying to think of ways to make it keto friendly. Do you think we could use almond flour or grated parmesan cheese for the dredge instead of all-purpose flour? As that appears to be the only ingredient that makes this recipe not keto-friendly.

    • Reply
      Chris Collins
      February 20, 2022 at 10:49 am

      Sofia, so happy to hear you like the recipe! To be honest I’d probably just leave off the flour all together and halve the seasoning. So just slice the chicken and coat in 1/2 tsp salt/garlic powder and 1/4tsp black pepper. The only difference will be you won’t get quite the same crust on the chicken and the sauce won’t soak in to the chicken as easily.

      • Reply
        Sofia K
        March 20, 2022 at 3:27 pm

        Update! I tried making it with the almond flour instead of all purpose flour last night, and it came out AMAZING!!! If anything, I think it produced even MORE of a crust and absorbed the flavor of the sauce even better than it did with the original flour recipe. I did it this way before I had a chance to read your response, but I wanted to come back and let you know how it worked out!!! So delicious!

        • Reply
          Chris Collins
          March 20, 2022 at 3:48 pm

          Ah that’s so great to hear! Thanks so much for popping back and sharing how it went! πŸ™‚ C.x

  • Reply
    Shelby O
    January 1, 2022 at 6:55 pm

    5 stars
    Excellent way to kick off the New Year! This recipe of yours, like all the others I have tried thus far, are so easy to follow! Flavor is exactly how you described! Rich and garlicky.
    The chicken was perfectly cooked, thanks to your direction, with just the right amount of moisture and crispness on the outside. We chose to pair with Russet mashed potatoes.
    Drizzled this delectable recipe sauce over the mashers and chicken. Paired those with a fresh, green salad on the side, and my daughters labeled the meal 5 out of 5 stars! Exceptionally yummy!

    • Reply
      Chris Collins
      January 2, 2022 at 11:43 am

      Such a lovely review, thanks so much, Shelby! πŸ™‚

  • Reply
    Gail Sprague
    December 30, 2021 at 12:04 am

    Made this with the lemon roasted potatoes (in the air fryer) on the side & we loved it. Wanted to lick the platter clean. Added pan sauce on top of the potatoes.

    • Reply
      Chris Collins
      December 30, 2021 at 11:17 am

      So glad the recipe went down well, Gail! Thanks for the review!

  • Reply
    Corissa
    December 10, 2021 at 10:37 pm

    5 stars
    My entire family loved it. easy large skillet meal.

    • Reply
      Chris Collins
      December 11, 2021 at 11:44 am

      Great to hear! πŸ™‚

  • Reply
    Phyllis Smith
    December 9, 2021 at 6:00 pm

    5 stars
    I’ve made this three times and it’s been amazing each time! Making it again tonight! My husband and I absolutely love it!

    • Reply
      Chris Collins
      December 9, 2021 at 7:19 pm

      That’s amazing to hear! Thanks for the review, Phyllis! πŸ™‚

  • Reply
    Esmeralda
    November 10, 2021 at 1:22 am

    5 stars
    I made this tonight it was delicious looking forward to more recipes no complaints

    • Reply
      Chris Collins
      November 10, 2021 at 7:07 pm

      Great to hear! Thanks so much for the review πŸ™‚

  • Reply
    Katherine Ashton
    October 18, 2021 at 11:14 pm

    Wht if u don’t hve fresh parsley? I have every other ingredient except that

    • Reply
      Chris Collins
      October 26, 2021 at 5:09 pm

      You could probably just leave it out, but it is a nice addition.

    • Reply
      Sofia K
      February 17, 2022 at 9:51 pm

      I used dried parsley flakes and they work just as well honestly. I’ve made this recipe a dozen times already, and always use dried.

  • Reply
    Allie
    October 14, 2021 at 12:54 am

    I’ve never commented on a recipe before. This chicken was the most melt in your mouth I’ve ever had. Soooo good!!!!

    • Reply
      Chris Collins
      October 14, 2021 at 2:02 pm

      I’m glad this could be the first recipe to make you comment!! πŸ™‚

  • Reply
    Amy
    October 11, 2021 at 12:44 am

    5 stars
    This really needs 10 stars! Melt in your mouth deliciousness!!!! Thanks so much!

    • Reply
      Chris Collins
      October 14, 2021 at 2:20 pm

      Thanks Amy! πŸ™‚

  • Reply
    a m liles
    September 21, 2021 at 1:13 am

    5 stars
    Delicious, even to the thirteen year old diva! I threw in rosemary because we have a wad in the back yard, and served in in the cast iron on the table.

    • Reply
      Chris Collins
      October 14, 2021 at 2:37 pm

      Awesome to hear! πŸ™‚

  • Reply
    Alexandria
    September 9, 2021 at 9:33 pm

    what can i use to replace the chicken stock?

    • Reply
      Chris Collins
      September 10, 2021 at 6:00 pm

      This is a fairly important ingredient unfortunately. Veg stock at a stretch could work, but unfortunately I haven’t tested this. C

  • Reply
    Julie C
    July 23, 2021 at 12:23 am

    5 stars
    I made this tonight. It is incredibly delicious! I set the chicken out on the counter to take the chill off while I did some other things. You can almost cut it with the fork. I love that I already had all the ingredients in the house, too. I’ve got 15 of your other recipes bookmarked. Looking forward to the next one,

    • Reply
      Chris Collins
      July 28, 2021 at 9:52 am

      That’s great to hear! Hope you enjoy more recipes. Thanks for the review πŸ™‚ C.x

  • Reply
    Rita
    July 22, 2021 at 3:53 pm

    Seems amazing- Can I use Chicken thighs instead?

    • Reply
      Chris Collins
      July 28, 2021 at 9:52 am

      Yep! They’ll just take longer to cook through that’s all πŸ™‚

  • Reply
    Ellen Stiles
    June 21, 2021 at 2:12 am

    5 stars
    This was delicious! I’m always looking for quick chicken recipes that aren’t dry. This fit the bill. I used unsalted vegetable stock and it was perfect. This goes under my favorite recipes! β™₯️

    • Reply
      Chris Collins
      June 22, 2021 at 8:55 pm

      That’s awesome to hear, Ellen! Thanks so much for the review. C x

  • Reply
    Cassandra Cardenas
    June 9, 2021 at 8:37 pm

    5 stars
    What can I substitute chicken stock with? I don’t have chicken broth either πŸ™

    • Reply
      Chris Collins
      June 11, 2021 at 8:46 pm

      Unfortunately the chicken stock is a crucial part. You could try vegetable stock, but I can’t guarantee a similar outcome! C. x

  • Reply
    Amy Foreman
    May 10, 2021 at 11:34 pm

    5 stars
    You had me at garlic butter….YUM!!!

  • Reply
    Dakota
    March 17, 2021 at 12:11 am

    Can you use chicken broth instead of chicken stock?

    • Reply
      Chris Collins
      March 17, 2021 at 10:21 am

      Sure! πŸ™‚

  • Reply
    Lindsey
    February 27, 2021 at 3:45 pm

    5 stars
    Very yummy! Had it with your mustered mash potatoes, also veryyummy, they went together very well.

    • Reply
      Chris Collins
      February 28, 2021 at 11:53 am

      So glad to hear it went down well, Lindsey! πŸ™‚

  • Reply
    Christine
    February 20, 2021 at 9:21 pm

    5 stars
    Delish!!!

  • Reply
    Meghann
    February 1, 2021 at 10:51 pm

    I have not tried this recipe yet, but it looks amazing! I was wondering, is it possible to sub the chicken stock for chicken broth? I don’t have chicken stock on hand and was wondering if it would do “almost” the same job. Thanks!

    • Reply
      Chris Collins
      February 2, 2021 at 10:34 am

      Yes I’m sure that will work fine πŸ™‚

  • Reply
    Claire Tully
    January 22, 2021 at 9:58 am

    5 stars
    Made this for dinner last night. I made with quorn fillets as I am a veggie and made the chicken for the rest of the family, served with baby potatoes and veg. Everyone ate everything! Delicious and so easy to make. πŸ™‚

    • Reply
      Chris Collins
      January 22, 2021 at 11:12 am

      Great to know this recipe works with quorn fillets! Thanks for popping back for a review πŸ™‚

  • Reply
    G.Taylor
    January 14, 2021 at 1:35 am

    5 stars
    Great recipe and easy to make for a quick dinner. Paired with stuffing and broccoli ❀️

    • Reply
      Chris Collins
      January 15, 2021 at 2:30 pm

      Thanks for popping back for a review! πŸ™‚

  • Reply
    Julie
    January 12, 2021 at 11:23 pm

    5 stars
    So simple and fast! And DELICIOUS ! Served it with couscous with veggies! Will keep this recipe at my fingertips! Would be a lovely meal for company too!

    • Reply
      Chris Collins
      January 15, 2021 at 2:29 pm

      Awesome to hear, Julie! I’ll have to give it a go with couscous, sounds delish πŸ™‚

  • Reply
    Ryan
    December 21, 2020 at 1:11 am

    5 stars
    Delicious, I cut down the butter to 2.5 tbs but still came out tasting incredible!

    • Reply
      Chris Collins
      December 21, 2020 at 10:26 am

      Great to hear, Ryan! Thanks so much for the review πŸ™‚

  • Reply
    Donna
    December 20, 2020 at 1:44 pm

    Has anyone tried cooking this in advance and reheating? I’d like to cook the chicken a day before and store it. Make the sauce the day before and store it. The next day, put them together in the crockpot and serve hot.

  • Reply
    Silvie Grosserova
    December 20, 2020 at 1:14 pm

    I did it for my son who eat white meat. He told that it was delicious. Please do you have also a vegetarian recipes?

  • Reply
    Bobbie
    December 14, 2020 at 12:52 am

    5 stars
    This is tasty!!! Pretty sad when the family is trying to spoon eat the sauce out of the pan. Might add a hint of lemon next time…

    • Reply
      Chris Collins
      December 14, 2020 at 11:07 am

      Always a good sign when you’re eating straight from the pan! Lemon is always nice squeezed over at the very end, just to break up the richness πŸ™‚

  • Reply
    Emma Hartley
    November 23, 2020 at 8:59 am

    5 stars
    I tried this last night for my fussy family and it went down a treat! So tasty, thanks

    • Reply
      Chris Collins
      November 24, 2020 at 10:38 am

      Great to hear! Thanks for popping back for a review πŸ™‚

  • Reply
    Abbey
    October 27, 2020 at 12:08 am

    5 stars
    Just made this tonight and it was incredible! I made it with dairy-free butter, added finely diced onion, and rosemary & chive in place of the parsley. All the substitutions worked very well. It was to die for…

    • Reply
      Chris Collins
      October 27, 2020 at 10:05 am

      Ooooo I’ll have to try it with rosemary and chives – sounds delish! Glad it went down well πŸ™‚

  • Reply
    Diana
    October 25, 2020 at 10:46 pm

    5 stars
    Made this today and it was delicious, the chicken was tender enough to cut with a fork.

    • Reply
      Chris Collins
      October 26, 2020 at 9:53 am

      That’s great to hear, Diana! Thanks for popping back for a review πŸ™‚

  • Reply
    Jeanie
    October 18, 2020 at 1:40 am

    5 stars
    Made this recipe tonight. It was super easy and delicious!

    • Reply
      Chris Collins
      October 18, 2020 at 1:49 pm

      Great to hear! Thanks for popping back for a review πŸ™‚

  • Reply
    Jessie P.
    August 26, 2020 at 5:11 am

    5 stars
    This is more of a question. Could you do this with thin cut chicken breast instead of butterflied chicken breast?

    • Reply
      Chris Collins
      August 26, 2020 at 4:18 pm

      Sure! You can also cover and pound it with a mallet or rolling pin – this will help reduce thickness, help it cook evenly and tenderise the chicken πŸ™‚

  • Reply
    Oriane
    August 20, 2020 at 7:46 am

    It seems so yummy, I need to translate this ASAP !

    • Reply
      Chris Collins
      August 20, 2020 at 9:23 pm

      You totally should! πŸ™‚

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