Garlic Butter Chicken Recipe (20 Minutes) recipe

There are certain aromas that instantly signal comfort, and the smell of garlic and butter sizzling in a hot pan is at the very top of my list. This 20-Minute Garlic Butter Chicken is more than just a recipe in my household; it’s a weeknight superhero. I can’t count the number of chaotic Tuesday evenings that have been saved by this dish. It was born out of necessity—a near-empty fridge, a hungry family, and very little time. I grabbed what I had: chicken, a knob of butter, the last few cloves of garlic, and a lemon. What happened in the skillet over the next 20 minutes was pure magic. The chicken became golden and juicy, and the simple pan drippings transformed into a luscious, savory, and bright sauce that we all fought to sop up with crusty bread. The first time I made it, my kids, who are notoriously picky, cleaned their plates without a single complaint. Now, when I announce we’re having “the garlic butter chicken,” a cheer goes up in the kitchen. It’s a dish that tastes like it took hours to prepare, but it remains my delicious little secret that it’s the fastest, easiest, and most-loved meal in my repertoire.

Why This is The Ultimate 20-Minute Garlic Butter Chicken Recipe

In a world filled with chicken recipes, this one consistently rises to the top for its unbeatable combination of speed, simplicity, and spectacular flavor. It’s a recipe that has been refined to perfection, ensuring a flawless result even for the most novice cook.

• Incredible Flavor from Simple Ingredients: This dish is a masterclass in flavor alchemy. It takes a handful of pantry staples—garlic, butter, lemon, chicken broth—and transforms them into a restaurant-quality pan sauce that is rich, savory, tangy, and utterly addictive. The beauty is in its simplicity; you don’t need a long list of fancy ingredients to create something truly delicious.
• A True One-Pan Wonder: One of the greatest features of this recipe is that it all comes together in a single skillet. From searing the chicken to creating the sauce, everything happens in one pan. This not only means cleanup is an absolute breeze, but it also means you capture every single bit of flavor from the browned chicken (the fond) and incorporate it into your final sauce.
• Lightning Fast for Busy Weeknights: We promise a 20-minute meal, and we deliver. From the moment you start prepping the chicken to the second you spoon that glorious sauce over the top, you are looking at 20 minutes, tops. This makes it the undisputed champion for those hectic nights when you need to get a healthy, satisfying dinner on the table without any fuss.
• Foolproof and Forgiving: This recipe is designed to be successful. We recommend chicken thighs, which are incredibly flavorful and forgiving, staying juicy even if you cook them a minute too long. The steps are straightforward and the technique is simple, making it a perfect recipe for beginners looking to build their confidence in the kitchen.
• Endlessly Versatile: While delicious as is, this recipe is also a fantastic canvas for your own culinary creativity. You can serve it with pasta, rice, mashed potatoes, or zucchini noodles. You can add a splash of cream for a richer sauce or toss in some spinach at the end for extra greens. It’s a foundational recipe you can adapt to any taste or occasion.

The Best Garlic Butter Chicken Recipe (20 Minutes)

This recipe yields 4 servings, perfect for a family dinner. Prepare to be amazed by how much flavor you can create in such a short amount of time.

Ingredients

• 1.5 lbs (about 680g) Boneless, Skinless Chicken Thighs (about 6-8 thighs)
• 1 teaspoon Paprika
• Sea Salt and Freshly Ground Black Pepper, to taste
• 1 tablespoon Olive Oil
• 4 tablespoons Unsalted Butter, divided
• 6-8 cloves Garlic, minced (about 2 tablespoons)
• ½ cup Chicken Broth (low-sodium recommended)
• 2 tablespoons Fresh Lemon Juice
• 2 tablespoons Fresh Parsley, finely chopped

Ingredient Notes & Substitutions

• Chicken: Boneless, skinless chicken thighs are highly recommended for this recipe. They have more fat than chicken breasts, which makes them more flavorful and incredibly tender and juicy. If you prefer to use chicken breasts, slice them in half horizontally to create thinner cutlets. This will ensure they cook quickly and evenly without drying out.
• Garlic: Fresh garlic is non-negotiable for this recipe. Its pungent, aromatic flavor is the star of the show. Do not substitute with garlic powder in the sauce; it will not taste the same. Use as much or as little as you like, but we believe more is better!
• Butter & Oil: We use a combination of olive oil and butter for searing. The olive oil has a higher smoke point, which prevents the butter from burning while still allowing you to get that rich, buttery flavor.
• Chicken Broth: This creates the base of our pan sauce. Use a low-sodium broth to better control the final saltiness of the dish. In a pinch, you could use dry white wine (like Pinot Grigio or Sauvignon Blanc) to deglaze the pan before adding the broth.
• Lemon Juice: Freshly squeezed lemon juice is essential. It adds a bright acidity that cuts through the richness of the butter and brightens up all the other flavors.
• Parsley: Fresh parsley adds a clean, herbaceous note and a pop of beautiful green color at the end.

Instructions

Follow these simple, step-by-step instructions for a perfect one-pan meal.

1. Prepare the Chicken: Pat the chicken thighs completely dry with a paper towel. This is a crucial step for achieving a beautiful golden-brown sear. Season both sides generously with salt, pepper, and paprika.
2. Sear the Chicken: Place a large skillet (cast iron or stainless steel is ideal) over medium-high heat. Add the olive oil and 2 tablespoons of the butter. Once the butter is melted and sizzling, carefully place the seasoned chicken thighs in the pan in a single layer. Be sure not to overcrowd the pan; work in two batches if necessary. Cook the chicken for 4-6 minutes per side, without moving it, until it’s deeply golden brown, cooked through, and has an internal temperature of 165°F (74°C).
3. Start the Sauce: Once the chicken is cooked, transfer it to a plate and set it aside. Reduce the heat to medium-low. Add the minced garlic to the skillet and cook for about 30-60 seconds, stirring constantly, until it is fragrant. Be very careful not to let the garlic burn, or it will become bitter.
4. Deglaze the Pan: Pour in the chicken broth and fresh lemon juice. Use a wooden spoon or spatula to scrape up all the delicious browned bits (the fond) from the bottom of the pan. This is where a huge amount of flavor is locked. Bring the sauce to a simmer and let it cook for 2-3 minutes to reduce slightly.
5. Finish the Dish: Return the seared chicken and any accumulated juices from the plate back into the skillet. Add the remaining 2 tablespoons of butter and the chopped fresh parsley. Swirl the pan until the butter is completely melted and has created a luscious, glossy sauce that coats the chicken.
6. Serve Immediately: Spoon the garlic butter sauce over the chicken. Serve hot right from the skillet.

Nutrition Facts

• Servings: 4
• Calories per serving: Approximately 380 kcal

Disclaimer: The nutritional information is an estimate and will vary based on the exact size of the chicken thighs and specific ingredients used.

Preparation Time

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes

How to Serve Your Garlic Butter Chicken

This dish is incredibly versatile, and the delicious pan sauce is begging to be paired with something that can soak it up.

• With Mashed Potatoes: Serve the chicken alongside a pile of creamy mashed potatoes or our Herb and Garlic Mashed Cauliflower for a low-carb option. The sauce acts as a perfect gravy.
• Over Pasta or Rice: Cook up some angel hair pasta, linguine, or fluffy white rice. Place the chicken on top and drizzle generously with the pan sauce.
• With Crusty Bread: A simple loaf of crusty French bread or ciabatta is non-negotiable for mopping up every last drop of the incredible sauce from the plate.
• Alongside Roasted Vegetables: This chicken pairs beautifully with simply prepared vegetables. Try it with roasted asparagus, steamed green beans, or tender-crisp broccoli.
• As a Low-Carb Meal: For a fantastic keto-friendly meal, serve the chicken over a bed of zucchini noodles (“zoodles”) or with a fresh, crisp side salad.

Additional Tips for a Perfect Result

1. Pat Your Chicken Dry: We can’t stress this enough. A dry surface is the key to getting a deep, golden-brown crust. Moisture on the chicken will cause it to steam in the pan, resulting in pale, rubbery skin.
2. Don’t Move the Chicken: When you place the chicken in the hot pan, resist the urge to move it around. Let it sit undisturbed for the full 4-6 minutes per side. This allows a beautiful, flavorful crust to develop.
3. Don’t Burn the Garlic: Garlic goes from fragrant to burnt and bitter in a matter of seconds. Keep the heat on medium-low and stir constantly. As soon as you can smell it, it’s ready for the liquid.
4. Scrape the Bottom of the Pan: Those browned bits left in the pan after searing the chicken are called “fond,” and they are pure flavor gold. Scraping them up when you add the broth and lemon juice (deglazing) is what gives the sauce its incredible depth.
5. Finish with Cold Butter (Monté au Buerre): Adding the last two tablespoons of butter at the very end, off the high heat, is a classic French technique. It helps to thicken the sauce slightly and gives it a beautiful, velvety texture and glossy sheen.

Frequently Asked Questions (FAQ)

1. Can I use chicken breasts instead of thighs?
Yes, you can. To ensure they stay juicy, it’s best to use thin-sliced chicken breasts or slice thicker breasts in half horizontally to create cutlets. They will cook faster than thighs, so reduce the cooking time to about 3-4 minutes per side and check for doneness.

2. How can I make the sauce creamy?
For a richer, creamier sauce, you can add a splash of heavy cream (about ¼ cup) to the skillet after you’ve deglazed with the broth and lemon juice. Let it simmer for a minute to thicken slightly before returning the chicken to the pan.

3. Is this recipe gluten-free?
Yes, as written, this recipe is naturally gluten-free. Just ensure that the chicken broth you use is certified gluten-free, as some brands can contain hidden gluten.

4. How do I store and reheat leftovers?
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm it in a skillet over low heat until the chicken is heated through. You can also microwave it, but the stovetop method is better for preserving the texture of the sauce.

5. My sauce seems too thin. What can I do?
The pan sauce is meant to be light and drizzly, not thick like a gravy. However, if you’d like it a bit thicker, you can let it simmer for an extra minute or two to reduce further. For a significantly thicker sauce, you can make a small slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water, then whisking it into the simmering sauce until it thickens.

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