When you’re craving a restaurant-quality meal that’s incredibly easy to whip up, look no further than this Garlic Butter Chicken. This recipe delivers tender, juicy chicken bathed in a rich, garlicky butter sauce, making it the perfect go-to for busy weeknights and impressive dinners alike. It’s so simple, you’ll wonder why you haven’t made it every week!
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Key Ingredients for Garlic Butter Chicken:
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/4 teaspoon salt, or to taste
- 1/8 teaspoon black pepper, or to taste
How to Make Garlic Butter Chicken:
This Garlic Butter Chicken is a triumph of simplicity and flavor. In under 30 minutes, you can create a restaurant-worthy dish that’s bursting with savory goodness. The tender chicken, infused with a luscious, garlicky butter sauce, is incredibly satisfying and surprisingly easy to achieve. It’s the perfect weeknight meal that feels like a special occasion.
Step-by-Step Instructions:
- Prepare the Chicken: Pat the chicken breasts or thighs dry with paper towels. This helps them sear beautifully. Season generously on both sides with salt and black pepper. If using chicken breasts, you can slice them horizontally in half to create thinner cutlets for quicker and more even cooking, or cut them into bite-sized pieces.
- Sear the Chicken: Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken to the hot skillet. Cook for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate, keeping it warm.
- Melt the Butter and Sauté Garlic: Reduce the heat to medium. Add the 4 tablespoons of unsalted butter to the same skillet. Once the butter has melted, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can make it bitter.
- Deglaze the Pan: Pour in the 1/2 cup of chicken broth. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor! Let the broth simmer for about 2 minutes, allowing it to reduce slightly.
- Create the Creamy Sauce: Stir in the 1/4 cup of heavy cream and the 2 tablespoons of fresh lemon juice. Bring the sauce to a gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency.
- Add Remaining Flavors: Stir in the 2 tablespoons of chopped fresh parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.
- Combine and Serve: Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the garlic butter sauce over the chicken. Let it simmer in the sauce for a minute or two to warm through and allow the flavors to meld beautifully.
- Serve Warm: Serve the Garlic Butter Chicken immediately. It’s fantastic served over rice, pasta, mashed potatoes, or with a side of steamed vegetables.
Why You’ll Love This Garlic Butter Chicken:
The star of this dish is undoubtedly the incredibly rich and aromatic garlic butter sauce, which coats every succulent piece of chicken in pure deliciousness. Making this Garlic Butter Chicken at home is a fantastic way to save money on dining out, offering restaurant-quality taste at a fraction of the cost.
The bright tang of fresh lemon juice cuts through the richness, while fresh parsley adds a vibrant herbaceous note, making it a standout compared to simpler butter chicken recipes. Don’t wait – try this sensational dish tonight!
Storing and Reheating Tips:
Properly storing your delicious Garlic Butter Chicken ensures you can enjoy its amazing flavor for days to come.
- Refrigeration: Allow the chicken and sauce to cool completely. Once cooled, transfer the chicken and any remaining sauce to an airtight container. Store in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, let the chicken and sauce cool completely. Transfer to airtight freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
- Reheating:
- Stovetop (Recommended): Reheat leftovers gently in a skillet over medium-low heat, adding a tablespoon or two of water or chicken broth if the sauce seems too thick. Stir occasionally until heated through.
- Microwave: Place chicken and sauce in a microwave-safe dish. Heat on medium power in 30-60 second intervals, stirring between intervals, until heated through.
- Thawing Frozen Chicken: Thaw frozen chicken overnight in the refrigerator before reheating. Avoid thawing at room temperature.
Final Thoughts:
This Garlic Butter Chicken is a culinary masterpiece that’s both incredibly simple and profoundly satisfying. It’s the perfect weeknight meal that offers a taste of luxury without any fuss. Give it a try – you won’t be disappointed!
try also :
- Lentil and Sweet Potato Salad
- Cranberry Brie Bites
- Crispy Sweet Potato Bites
- Matcha Cake Recipe
- find more in Pinterest
Garlic Butter Chicken
When you’re craving a restaurant-quality meal that’s incredibly easy to whip up, look no further than this Garlic Butter Chicken. This recipe delivers tender, juicy chicken bathed in a rich, garlicky butter sauce, making it the perfect go-to for busy weeknights and impressive dinners alike.
Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. This helps them sear beautifully. Season generously on both sides with salt and black pepper. If using chicken breasts, you can slice them horizontally in half to create thinner cutlets for quicker and more even cooking, or cut them into bite-sized pieces.1.5 lbs boneless, skinless chicken breasts or thighs, 1/4 teaspoon salt, or to taste, 1/8 teaspoon black pepper, or to taste
- Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the seasoned chicken to the hot skillet. Cook for 4-6 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate, keeping it warm.2 tablespoons olive oil, 1.5 lbs boneless, skinless chicken breasts or thighs
- Reduce the heat to medium. Add the 4 tablespoons of unsalted butter to the same skillet. Once the butter has melted, add the minced garlic. Sauté the garlic for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as this can make it bitter.4 tablespoons unsalted butter, 6 cloves garlic, minced
- Pour in the 1/2 cup of chicken broth. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the skillet. These bits are packed with flavor! Let the broth simmer for about 2 minutes, allowing it to reduce slightly.1/2 cup chicken broth
- Stir in the 1/4 cup of heavy cream and the 2 tablespoons of fresh lemon juice. Bring the sauce to a gentle simmer and cook for another 3-5 minutes, stirring occasionally, until the sauce has thickened slightly to your desired consistency.1/4 cup heavy cream, 2 tablespoons fresh lemon juice
- Stir in the 2 tablespoons of chopped fresh parsley. Taste the sauce and adjust seasoning with additional salt and pepper if needed.2 tablespoons chopped fresh parsley, 1/4 teaspoon salt, or to taste, 1/8 teaspoon black pepper, or to taste
- Return the cooked chicken to the skillet, nestling it into the sauce. Spoon the garlic butter sauce over the chicken. Let it simmer in the sauce for a minute or two to warm through and allow the flavors to meld beautifully.1.5 lbs boneless, skinless chicken breasts or thighs
- Serve the Garlic Butter Chicken immediately. It’s fantastic served over rice, pasta, mashed potatoes, or with a side of steamed vegetables.
Notes
Properly storing your delicious Garlic Butter Chicken ensures you can enjoy its amazing flavor for days to come.
Refrigeration: Allow the chicken and sauce to cool completely. Once cooled, transfer the chicken and any remaining sauce to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: For longer storage, let the chicken and sauce cool completely. Transfer to airtight freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating:
Stovetop (Recommended): Reheat leftovers gently in a skillet over medium-low heat, adding a tablespoon or two of water or chicken broth if the sauce seems too thick. Stir occasionally until heated through.
Microwave: Place chicken and sauce in a microwave-safe dish. Heat on medium power in 30-60 second intervals, stirring between intervals, until heated through.
Thawing Frozen Chicken: Thaw frozen chicken overnight in the refrigerator before reheating. Avoid thawing at room temperature.
Refrigeration: Allow the chicken and sauce to cool completely. Once cooled, transfer the chicken and any remaining sauce to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: For longer storage, let the chicken and sauce cool completely. Transfer to airtight freezer-safe containers or heavy-duty freezer bags. It can be frozen for up to 2-3 months.
Reheating:
Stovetop (Recommended): Reheat leftovers gently in a skillet over medium-low heat, adding a tablespoon or two of water or chicken broth if the sauce seems too thick. Stir occasionally until heated through.
Microwave: Place chicken and sauce in a microwave-safe dish. Heat on medium power in 30-60 second intervals, stirring between intervals, until heated through.
Thawing Frozen Chicken: Thaw frozen chicken overnight in the refrigerator before reheating. Avoid thawing at room temperature.