One chilly Thursday evening, I was staring blankly into my fridge, desperately trying to figure out a dinner that would feel indulgent but wouldn’t steal my entire evening. I’d just finished a long day, and the last thing I wanted was to wrestle with complicated recipes or hunt down exotic ingredients. That’s when I threw together this garlic butter chicken breast recipe—easy, juicy, and packed with flavor. Honestly, I burned this recipe twice before nailing it (rookie mistake: too-high heat on the butter). But now, it’s become my secret weapon for a dinner that feels special yet comes together in under 30 minutes.
This garlic butter chicken breast recipe is a game-changer because it combines simple ingredients with a rich, buttery garlic sauce that clings lovingly to every bite. I’ve tested it over a dozen times, tweaking the heat and timing so the chicken stays juicy and tender every single time. It’s the kind of dish that makes the whole kitchen smell like a five-star restaurant but without the stress.
I promise, once you try this, you’ll be reaching for it on your busiest nights—and if you’re curious about other quick chicken recipes, my garlic parmesan chicken crockpot recipe is another family favorite that’s hands-off but full of flavor.
Why You’ll Love This Garlic Butter Chicken Breast Recipe
This recipe totally changed how I handle weeknight dinners. Here’s why it’s become a staple in my kitchen:
- Ridiculously Juicy Chicken — I used to dread dry, overcooked breasts until I figured out how to get a perfect sear and finish in butter. The chicken stays tender and moist, every time.
- Only 30 Minutes — Between prep and cooking, this dinner is on the table in under half an hour. I’ve made it after late meetings and still had time to sit down and relax.
- Simple Ingredients, Big Flavor — You probably have everything in your pantry and fridge already: garlic, butter, seasoning, and chicken breasts. No fancy sauces or weird stuff.
- Flexible and Adaptable — This recipe is a fantastic base. Add veggies, swap herbs, or turn it into a creamy skillet meal. Once you have the technique down, it’s all yours.
- Kid-Approved — My picky eaters love it. The garlic is mellow and buttery, not overpowering, and the golden crust is irresistibly tasty.
Real talk: This garlic butter chicken breast recipe is my go-to when I want something that tastes homemade but doesn’t take forever. It’s the kind of dinner that feels like a treat but is actually a no-brainer.
Ingredients You’ll Need
Here’s the best part: you probably have most of these already. I’m pretty picky about the butter and garlic quality for this dish, so I’ll explain why that matters.
- Chicken breasts (2 large, about 1 pound / 450g) — Boneless, skinless, and patted dry. I like to use thicker breasts so they stay juicy; if yours are thin, pound them to even thickness.
- Unsalted butter (4 tablespoons / 60g) — Butter is the star here. I use unsalted so I can control the salt level. Real butter gives that rich, silky sauce.
- Garlic (4 cloves, minced / about 1 tablespoon) — Fresh garlic is non-negotiable. Jarred garlic just won’t give you that bright, aromatic punch.
- Olive oil (1 tablespoon / 15ml) — Helps get a nice sear on the chicken without burning the butter. Use a neutral or mild olive oil.
- Salt and pepper (to taste) — I season generously for the best flavor. Kosher salt is my go-to.
- Fresh thyme or rosemary (2 sprigs) — Optional but highly recommended. Adds a lovely herbal note that complements garlic butter perfectly.
- Chicken broth (¼ cup / 60ml) — Helps deglaze the pan and build the sauce. Low-sodium is best.
- Lemon juice (1 tablespoon / 15ml) — Adds brightness and balances the richness. Freshly squeezed always.
Pro tip: If you want a creamier sauce, add ¼ cup heavy cream at the end. I do this when I’m feeling indulgent.
Equipment Needed
You don’t need anything fancy to pull this off. Here’s what I use every time:
- Large skillet — A 10-12 inch stainless steel or cast iron skillet works best for even heat and a good sear.
- Tongs — For flipping the chicken without piercing it (which keeps juices inside).
- Sharp knife — To mince the garlic finely so it melds into the sauce.
- Measuring spoons — For precise lemon juice and broth.
- Small bowl or cup — To mix lemon juice and broth for easy pouring.
Don’t have a cast iron skillet? No worries. A heavy non-stick skillet will work. I’ve even done this in my trusty old stainless pan from college—you just have to watch the heat so the butter doesn’t burn.
How to Make Garlic Butter Chicken Breast: Step-by-Step
Alright, let’s make this! I’m walking you through exactly how I do it, including the little tricks I’ve picked up (including the “don’t burn the garlic” lesson).
- Prep the chicken (5 minutes)
Pat your chicken breasts dry with paper towels (this is key for a good sear). Season generously with salt and pepper on both sides. Set aside. - Heat the skillet and sear (6-7 minutes)
Heat olive oil and 2 tablespoons butter in your skillet over medium-high heat. When the butter foams, add chicken breasts. Cook without moving for 4 minutes until the underside is golden brown and releases easily. Flip and cook 2-3 more minutes. The chicken should be about 80% cooked through. - Make the garlic butter sauce (3-4 minutes)
Lower heat to medium. Push chicken to one side. Add remaining 2 tablespoons butter and the minced garlic to the empty side of the pan. Stir garlic in butter constantly for about 30 seconds until fragrant (don’t let it brown or it’ll turn bitter). Add chicken broth, lemon juice, and fresh herbs. Let sauce simmer gently for 2 minutes to reduce slightly. - Finish cooking and baste (2 minutes)
Spoon the garlic butter sauce over the chicken repeatedly. This basting keeps the chicken moist and infuses it with flavor. Cover the skillet loosely with a lid or foil and cook another 2 minutes or until chicken reaches 165°F (74°C) internal temperature. - Rest and serve (2 minutes)
Transfer chicken to a plate and let it rest for 5 minutes (I know, it’s hard). Spoon extra garlic butter sauce over the top just before serving.
Quick tip: If the sauce gets too thick, add a splash of chicken broth or water to loosen it up. If it’s too thin, let it simmer a little longer.
Expert Tips & Tricks
- Don’t skip drying the chicken: Wet chicken won’t sear properly and will steam instead, leading to less flavor and soggy texture.
- Butter temperature matters: Add garlic only after the butter has melted but before it browns. If it starts turning dark, lower the heat immediately.
- Use tongs, not forks: Piercing chicken lets the juices escape. Tongs keep it juicy.
- Rest your chicken: It’s tempting to dig in immediately, but resting redistributes juices for maximum tenderness.
- Fresh herbs are a game-changer: Thyme or rosemary add an earthy note that pairs perfectly with garlic butter. If you only have dried, add them with the broth to infuse flavor.
- Want to boost flavor? Try adding a splash of white wine instead of broth. It adds a subtle zing that elevates the sauce.
Variations & Substitutions
Once you’ve nailed this basic garlic butter chicken breast recipe, here’s how you can switch it up:
- Chicken with Mushrooms — Sauté 1 cup sliced mushrooms with the garlic for an earthy twist.
- Lemon-Herb Twist — Add zest of 1 lemon and a sprinkle of chopped parsley at the end for a fresh finish.
- Spicy Kick — Toss in ¼ teaspoon red pepper flakes with the garlic for a subtle heat.
- Make it Creamy — Stir in ¼ cup heavy cream or crème fraîche after adding broth for a luscious sauce.
- Gluten-Free — Naturally gluten-free if you use gluten-free broth.
- Dairy-Free — Substitute butter with dairy-free margarine or olive oil, but it won’t have quite the same richness.
And if you’re a fan of easy chicken dinners, this garlic butter chicken pairs beautifully with sides like the crockpot chicken tortellini or the savory chicken sausage and broccoli orzo for a complete meal.
Serving & Storage
Serving suggestions: I usually serve this chicken with a simple green salad or roasted vegetables to balance the richness. Garlic bread or buttery mashed potatoes are also perfect companions. When I want to keep things light, steamed asparagus or sautéed green beans do the trick.
Storage: Store leftover chicken and sauce together in an airtight container in the fridge for up to 3 days. The sauce thickens in the fridge, so when reheating, warm gently in a skillet with a splash of broth or water to loosen it back up. Avoid microwaving if you can—it tends to dry out the chicken.
Meal prep tip: You can make the garlic butter sauce ahead and store it separately. Cook fresh chicken breasts when ready to eat and toss everything together for a quick reheat dinner.
Nutrition Information
| Nutrient | Amount (per serving, serves 2) |
|---|---|
| Calories | 450 |
| Protein | 42g |
| Carbohydrates | 1g |
| Fat | 30g |
| Saturated Fat | 18g |
| Cholesterol | 140mg |
| Sodium | 400mg |
I’m no nutritionist, but this garlic butter chicken breast recipe packs a solid protein punch and rich fats from butter. It’s definitely comfort food—not light—but it’s way better than takeout, and you know exactly what’s going in. For a lighter meal, pair with vegetables or swap butter for olive oil.
Final Thoughts
So that’s my go-to garlic butter chicken breast recipe—simple, juicy, and insanely flavorful. I’ve probably made it more times than I can count, and it never disappoints. It’s the kind of dinner that makes the whole house smell like a cozy restaurant and fills everyone’s plate with something comforting yet elegant.
What I love most is how forgiving it is. You can tweak the herbs, add veggies, or make it saucier depending on your mood. It’s not just a recipe—it’s a foundation for all kinds of quick, delicious dinners.
If you give it a try, please drop a comment and let me know how it goes! I want to hear if you added your own twist or if you ran into any hiccups. Cooking is about experimenting, and I’m here to help.
Happy cooking—and may your kitchen smell half as good as mine does right now.
Frequently Asked Questions
Q: Can I use frozen chicken breasts for this recipe?
A: You can, but I recommend thawing them fully first. Frozen chicken cooks unevenly, which makes it tricky to get that perfect sear and juiciness. If you’re short on time, try the easy crockpot ranch chicken sandwiches instead—they’re forgiving and slow-cooked.
Q: My garlic burned—what went wrong?
A: Burned garlic happens if the heat is too high or you add it before the butter melts properly. Lower the heat to medium or medium-low when you add garlic, and stir constantly. If it browns quickly, remove the pan from heat and stir in broth immediately to cool it down.
Q: Can I swap butter for olive oil to make it healthier?
A: You can, but butter gives this recipe its signature richness and silky texture. Olive oil will work but the sauce won’t have the same creamy mouthfeel. If you do swap, consider adding a splash of chicken broth or lemon juice to brighten the flavor.
Q: How do I reheat leftovers without drying out the chicken?
A: Heat leftovers gently in a skillet with a splash of chicken broth or water over low heat. Stir frequently to bring back moisture. Avoid the microwave if possible, as it tends to dry the chicken out quickly.
Q: Can I double this recipe for meal prep?
A: Absolutely! Use your largest skillet or two pans. The timing stays about the same, but make sure not to overcrowd the pan when searing—you want a golden crust, not steamed chicken.
Q: Is this recipe suitable for keto or low-carb diets?
A: Yes! It’s naturally low-carb and keto-friendly, especially if paired with low-carb veggies like broccoli or cauliflower rice.
Q: Can I add vegetables to the skillet?
A: Definitely! I like tossing in green beans, mushrooms, or spinach near the end to wilt gently in the garlic butter sauce. It makes the dish more balanced and colorful.
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Garlic Butter Chicken Breast Recipe Easy Juicy Dinner in 30 Minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
An easy and juicy garlic butter chicken breast recipe that comes together in under 30 minutes, featuring a rich buttery garlic sauce and simple ingredients.
Ingredients
- 2 large boneless, skinless chicken breasts (about 1 pound / 450g), patted dry
- 4 tablespoons unsalted butter (60g), divided
- 4 cloves garlic, minced (about 1 tablespoon)
- 1 tablespoon olive oil (15ml)
- Salt and pepper, to taste
- 2 sprigs fresh thyme or rosemary (optional)
- 1/4 cup chicken broth (60ml), low-sodium
- 1 tablespoon lemon juice (15ml), freshly squeezed
- Optional: 1/4 cup heavy cream for a creamier sauce
Instructions
- Pat chicken breasts dry with paper towels and season generously with salt and pepper on both sides. Set aside.
- Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. When butter foams, add chicken breasts. Cook without moving for 4 minutes until golden brown and releases easily. Flip and cook 2-3 more minutes until about 80% cooked through.
- Lower heat to medium. Push chicken to one side of the pan. Add remaining 2 tablespoons butter and minced garlic to the empty side. Stir garlic constantly for about 30 seconds until fragrant, avoiding browning.
- Add chicken broth, lemon juice, and fresh herbs. Let sauce simmer gently for 2 minutes to reduce slightly.
- Spoon garlic butter sauce over chicken repeatedly. Cover skillet loosely with lid or foil and cook another 2 minutes or until chicken reaches 165°F (74°C) internal temperature.
- Transfer chicken to a plate and let rest for 5 minutes. Spoon extra garlic butter sauce over the top before serving.
Notes
Pat chicken dry for a good sear. Add garlic only after butter melts but before it browns to avoid bitterness. Use tongs to flip chicken to keep juices inside. Rest chicken before serving to redistribute juices. Fresh herbs add great flavor; dried herbs can be added with broth. For a creamier sauce, add 1/4 cup heavy cream at the end. To loosen thick sauce, add a splash of broth or water. Avoid microwaving leftovers to prevent drying out; reheat gently in skillet with broth or water.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast (ab
- Calories: 450
- Sodium: 400
- Fat: 30
- Saturated Fat: 18
- Carbohydrates: 1
- Protein: 42
Keywords: garlic butter chicken, easy chicken recipe, juicy chicken breast, quick dinner, weeknight meal, garlic chicken, buttery sauce
