Go Back
15-Minute Garlic Butter Chicken Recipe
Ash Tyrrell

15-Minute Garlic Butter Chicken Recipe

I first made this garlic butter chicken on a night when I had exactly fifteen minutes and zero patience for anything complicated. I pulled out chicken breasts, butter, and a few pantry spices, and what came out of the pan honestly shocked me. The garlic butter sauce was so rich and savory that I ended up spooning extra over my rice just to soak it up.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken breasts — the base of the dish; slice them thinner so they cook fast and evenly
  • 2 tablespoons olive oil — helps the spice blend stick to the chicken and gives you a nice golden sear
  • 1 teaspoon dried thyme — adds an earthy slightly floral note that pairs beautifully with poultry
  • 1 teaspoon garlic powder — layers in extra garlic flavor before the fresh garlic even hits the pan
  • 1 teaspoon onion powder — rounds out the savory base without adding actual onion texture
  • 1 teaspoon fine sea salt — essential for bringing out every other flavor in the dish
  • 1/4 teaspoon black pepper — adds a subtle kick that balances the richness of the butter
  • 1/4 cup chicken broth — deglazes the pan and forms the backbone of the garlic sauce
  • 1/4 cup butter — creates that glossy rich, creamy garlic butter chicken everyone loves
  • 4 cloves garlic minced — use fresh garlic here, not the jarred kind, for the boldest flavor
  • 1 1/2 teaspoons dried parsley — adds a pop of color and a mild herby finish

Method
 

  1. Mix the olive oil, thyme, garlic powder, onion powder, salt, and pepper together in a bowl. Slice or butterfly the chicken breasts so they're an even thickness throughout. Toss the chicken in the seasoned oil until every piece is well coated on all sides.
  2. Heat your skillet over medium-high heat until it's properly hot before adding the chicken. Let each side sear undisturbed for a few minutes so you get color instead of steaming the meat. Check the internal temperature and pull the chicken once it reaches 165°F, then set it aside on a plate.
  3. Lower the heat slightly and pour the chicken broth into the same skillet to deglaze the pan. Add the butter and let it melt slowly, stirring so it blends smoothly with the broth. Once melted, stir in the minced garlic and dried parsley and sauté until fragrant.
  4. Return the seared chicken to the skillet and turn each piece so it's fully coated in that glossy garlic butter sauce. Let it sit in the sauce for a minute so the flavor really soaks in. Plate the chicken and spoon any extra sauce from the pan right over the top.

Notes

  • I always pat my chicken dry before seasoning it, since a dry surface sears so much better than a wet one.
  • I like to slice thicker chicken breasts in half horizontally so they cook through faster and more evenly.
  • I never rush the searing step, because a hot, undisturbed pan is what gives me that golden crust.
  • I keep a thermometer nearby every single time, since guessing doneness is how I used to end up with dry chicken.
  • I add the garlic at the very end because I've burned it too many times by tossing it in too early.