Garlic Butter Chicken Your Family Will Love

Ingredients

• 2 large (about 680 g total)boneless, skinless chicken breasts
• 5 mlsalt
• 2.5 mlblack pepper
• 5 mlgarlic powder
• 42 g, dividedunsalted butter
• 4–5 clovesgarlic, minced
• 120 mlchicken broth
• 15 mlfresh lemon juice
• 30 mlfresh parsley, chopped

Instructions

1. 1

   Prepare the chicken

   Place the chicken breasts on a chopping board. If they are very thick, slice each in half horizontally to make thinner cutlets. Pat them completely dry with kitchen paper.

2. 2

   Season both sides

   Season the chicken generously on both sides with the salt, black pepper and garlic powder.

3. 3

   Heat the butter

   Set a large frying pan over medium-high heat and add 14 g of the butter. When it has melted and is shimmering, carefully add the chicken.

4. 4

   Sear the chicken

   Cook without moving the chicken for 5–6 minutes, until a deep golden-brown crust forms. Turn it over and cook for another 4–5 minutes, until the internal temperature reaches 74°C. Transfer the chicken to a plate.

5. 5

   Cook the garlic

   Turn the heat down to medium-low and add the remaining 28 g of butter to the pan. Once melted, add the minced garlic and cook for 30–60 seconds, stirring constantly, until fragrant. Do not let it burn.

6. 6

   Reduce the sauce

   Pour in the chicken broth and lemon juice. Scrape the browned bits from the bottom of the pan with a spatula, then simmer the sauce for 2–3 minutes so it reduces slightly.

7. 7

   Warm the chicken

   Return the chicken to the pan and spoon the sauce over it. Leave it for 1 minute to warm through.

8. 8

   Finish and serve

   Sprinkle with the chopped parsley and serve immediately.

What is garlic butter chicken?

Garlic butter chicken is a simple American-style pan-cooked dish, built around browned chicken and a quick sauce made in the same pan. This version pairs garlic with chicken broth and lemon juice for a savoury, buttery finish with a little brightness.

The method keeps the meal practical: sear the chicken first, then use the browned residue in the pan to give the sauce extra flavour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 380 calories, 0g protein, 0g carbs, 0g fat.

The chicken provides most of the protein, while the butter supplies most of the fat; the broth and seasonings contribute little of the meal’s energy. Serve a portion with vegetables, and add a measured serving of potatoes or rice if you would like a more substantial plate.

Getting an even sear

Dry chicken: patting the meat thoroughly dry helps it brown rather than release moisture and steam.

Even thickness: if a breast is particularly thick, slice it horizontally into thinner cutlets as directed. This helps the pieces cook more evenly within the stated time.

Build the garlic sauce gently

Garlic: cook it over medium-low heat and keep stirring for 30–60 seconds. It should smell fragrant, not browned or bitter.

Pan residue: scrape the browned bits into the broth and lemon juice as they go in. Those bits become part of the sauce rather than being left behind.

Check when the chicken is done

Temperature: the method calls for an internal temperature of 74°C. Check the thickest part of the chicken to judge doneness.

Resting in the sauce: once cooked, return the chicken to the pan for 1 minute so it warms through and picks up the sauce.

Keep the timing in order

Sear first: leave the chicken undisturbed for 5–6 minutes before turning, then cook the other side for 4–5 minutes. The exact time can depend on the thickness of the pieces, so use the temperature cue too.

Sauce second: make the garlic sauce while the chicken is out of the pan. Simmer it for 2–3 minutes, then return the chicken just long enough to warm through.

What to serve alongside

A simple vegetable side, such as green beans or broccoli, works well with the buttery sauce. Spoon any extra sauce over the chicken and side just before serving.

For a more filling plate, serve it with rice, potatoes or bread to accompany the sauce.

Recipe notes & tips

• Pat the chicken dry just before seasoning for a better sear.
• Use a large pan so the chicken pieces have room to brown.
• Leave the chicken undisturbed during the first sear.
• Stir the garlic constantly and take care not to let it burn.
• Scrape the browned bits into the sauce as you add the broth.
• Check the thickest part of the chicken for 74°C.

Variations

• More lemon: add extra fresh lemon juice to the sauce for a sharper finish.
• Herb swap: use another chopped fresh herb in place of the parsley.
• Garlic intensity: use four cloves for a milder sauce or five for a stronger garlic flavour.
• Broth choice: use chicken broth with a salt level that suits your preference.
• Thinner cutlets: slice the chicken horizontally to make thinner pieces that cook more evenly.

Common mistakes to avoid

• Wet chicken: pat it dry before cooking so it can form a browned crust.
• Moving it too soon: leave the chicken undisturbed for the first 5–6 minutes to help it sear.
• Burnt garlic: keep the heat at medium-low and stir constantly for 30–60 seconds.
• Skipping the pan bits: scrape the browned residue into the broth to flavour the sauce.
• Guessing doneness: check that the thickest part reaches 74°C.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat gently in a pan with the sauce until hot throughout; add a small splash of broth if the sauce has thickened.

Frequently asked questions