Garlic Butter Chicken Breast – Simple, Juicy, and Packed With Flavor

This garlic butter chicken breast is the kind of weeknight meal you’ll make again and again. It’s quick, uses everyday ingredients, and tastes like something you’d order at a cozy bistro. The chicken turns golden and juicy, and the garlic butter spooned over the top brings everything together.

Serve it with rice, pasta, or a crisp salad, and dinner is done. If you love big flavor with minimal effort, this one delivers.

Garlic Butter Chicken Breast - Simple, Juicy, and Packed With Flavor

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• Chicken breasts: 2 large, boneless and skinless (about 1 to 1.5 pounds total)
• Salt and black pepper
• Paprika: sweet or smoked, your choice
• Garlic powder (for seasoning the chicken)
• Olive oil
• Unsalted butter: 4 tablespoons
• Fresh garlic: 3–4 cloves, minced
• Lemon: 1, for juice and optional zest
• Chicken broth or dry white wine (2–4 tablespoons, optional but recommended)
• Fresh parsley, chopped
• Red pepper flakes (optional)

Instructions

 

• Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re very thick, slice them horizontally to make cutlets or pound them to an even thickness of about 1/2 inch. This helps them cook evenly and stay juicy.
• Season generously: Sprinkle both sides with salt, pepper, paprika, and a light dusting of garlic powder. Press the seasoning in so it sticks.
• Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and looks slightly golden, it’s ready.
• Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan. Cook for 4–5 minutes per side, or until deep golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil.
• Build the sauce: Lower the heat to medium. Add the remaining 3 tablespoons butter to the pan. Stir in the minced garlic and cook for 30–45 seconds, just until fragrant. Do not let it burn.
• Deglaze: Add 2–4 tablespoons chicken broth or white wine. Scrape up the browned bits from the bottom of the pan—those add big flavor. Let it simmer for 1–2 minutes to reduce slightly.
• Brighten it up: Squeeze in the juice of half a lemon. Taste and adjust with a pinch of salt, pepper, or a pinch of red pepper flakes if you like a little heat. For extra perfume, add a bit of lemon zest.
• Finish the chicken: Return the chicken and any juices to the pan. Spoon the garlic butter over the top and let it warm through for 1 minute. Turn off the heat and shower with chopped parsley.
• Serve: Plate the chicken with more sauce spooned over. It’s great with mashed potatoes, buttered noodles, rice, or steamed green beans.

Why This Recipe Works

This recipe keeps things simple while building layers of flavor. Searing the chicken first creates a golden crust and locks in moisture.

Then, a quick garlic butter sauce in the same pan adds richness without overwhelming the chicken. A splash of lemon brightens the butter and balances the savory notes. It’s a one-pan approach that makes cleanup and cooking easier.

Shopping List

• Chicken breasts: 2 large, boneless and skinless (about 1 to 1.5 pounds total)
• Salt and black pepper
• Paprika: sweet or smoked, your choice
• Garlic powder (for seasoning the chicken)
• Olive oil
• Unsalted butter: 4 tablespoons
• Fresh garlic: 3–4 cloves, minced
• Lemon: 1, for juice and optional zest
• Chicken broth or dry white wine (2–4 tablespoons, optional but recommended)
• Fresh parsley, chopped
• Red pepper flakes (optional)

Instructions

1. Prep the chicken: Pat the chicken breasts dry with paper towels.

   If they’re very thick, slice them horizontally to make cutlets or pound them to an even thickness of about 1/2 inch. This helps them cook evenly and stay juicy.

2. Season generously: Sprinkle both sides with salt, pepper, paprika, and a light dusting of garlic powder. Press the seasoning in so it sticks.
3. Heat the pan: Set a large skillet over medium-high heat.

   Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and looks slightly golden, it’s ready.

4. Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan.

   Cook for 4–5 minutes per side, or until deep golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil.

5. Build the sauce: Lower the heat to medium. Add the remaining 3 tablespoons butter to the pan.

   Stir in the minced garlic and cook for 30–45 seconds, just until fragrant. Do not let it burn.

6. Deglaze: Add 2–4 tablespoons chicken broth or white wine. Scrape up the browned bits from the bottom of the pan—those add big flavor.

   Let it simmer for 1–2 minutes to reduce slightly.

7. Brighten it up: Squeeze in the juice of half a lemon. Taste and adjust with a pinch of salt, pepper, or a pinch of red pepper flakes if you like a little heat. For extra perfume, add a bit of lemon zest.
8. Finish the chicken: Return the chicken and any juices to the pan.

   Spoon the garlic butter over the top and let it warm through for 1 minute. Turn off the heat and shower with chopped parsley.

9. Serve: Plate the chicken with more sauce spooned over. It’s great with mashed potatoes, buttered noodles, rice, or steamed green beans.

How to Store

Let leftovers cool, then store in an airtight container in the fridge for up to 3–4 days.

Reheat gently over low heat in a skillet with a splash of broth or water to keep the chicken moist. You can also microwave in short bursts, covered, to prevent drying out. For longer storage, freeze for up to 2 months.

Thaw overnight in the fridge and reheat as above.

Health Benefits

Chicken breast is a lean protein, which supports muscle repair and keeps you fuller for longer. Garlic contains compounds like allicin, which are linked to heart health and immune support. Using a moderate amount of butter adds richness and helps you absorb fat-soluble nutrients, especially when paired with veggies.

Lemon provides vitamin C, which can support immune function and brighten flavor without relying on heavy sauces.

Common Mistakes to Avoid

• Overcooking the chicken: This is the fastest way to dry it out. Use a thermometer and pull the chicken when it reaches 165°F.
• Skipping the even thickness step: Uneven pieces cook unevenly. Pound or slice to keep cooking times consistent.
• Burning the garlic: Garlic cooks fast.

  Add it after reducing the heat and stir constantly for under a minute.

• Not deglazing the pan: Those browned bits are flavor gold. A splash of broth or wine makes the sauce richer.
• Underseasoning: Salt enhances everything. Season the chicken well and adjust the sauce to taste.

Variations You Can Try

• Creamy garlic butter: After deglazing, stir in 1/4 cup heavy cream and simmer briefly for a silky sauce.
• Herb-forward: Add thyme or rosemary to the butter as it melts.

  Finish with extra parsley or chives.

• Parmesan twist: Whisk 2–3 tablespoons grated Parmesan into the sauce off the heat for a nutty finish.
• Spicy kick: Use smoked paprika and a bigger pinch of red pepper flakes. A dash of hot sauce works too.
• Lemon-pepper: Swap paprika for lemon pepper seasoning and add extra zest at the end.
• Sheet pan option: Sear quickly, then finish in a 400°F oven for 5–8 minutes with asparagus or cherry tomatoes.
• Gluten-free and low-carb: It already is, as written. Serve with cauliflower rice or roasted broccoli.

FAQ

Can I use chicken thighs instead of breasts?

Yes.

Boneless, skinless thighs work well and stay very juicy. Sear 5–6 minutes per side and cook to 175°F for the best texture. The sauce steps stay the same.

Do I have to use wine to deglaze?

No.

Chicken broth is great. You can even use a splash of water in a pinch. Wine adds depth, but the dish is still delicious without it.

What pan works best?

A heavy stainless steel or cast-iron skillet gives the best sear.

Nonstick works, but it won’t brown quite as deeply. Make sure the pan is hot before adding the chicken.

How do I keep the chicken from sticking?

Dry the chicken well, preheat the pan, and use a bit of oil with the butter. Once it sears, it will naturally release.

Don’t move it too soon—give it time to form a crust.

Can I double the recipe?

Yes, but sear in batches so you don’t crowd the pan. If the pan is overloaded, the chicken will steam instead of brown. Keep cooked pieces warm while you finish the rest.

Is this good for meal prep?

Absolutely.

Store the chicken with extra sauce and reheat gently. Pair with rice or quinoa and a vegetable for balanced lunches all week.

What sides go well with garlic butter chicken?

Try mashed potatoes, buttered pasta, rice pilaf, roasted asparagus, sautéed spinach, or a simple green salad with lemon vinaigrette.

Can I make it dairy-free?

Yes. Use a quality dairy-free butter or swap the butter for olive oil.

The flavor will be lighter but still tasty, especially with lemon and herbs.

In Conclusion

Garlic Butter Chicken Breast is an easy, reliable recipe that tastes far bigger than the effort it takes. A quick sear, a simple pan sauce, and a squeeze of lemon make it weeknight-friendly and dinner-party worthy. Keep these ingredients on hand, and you’re never far from a satisfying, flavorful meal.

Once you try it, you’ll add it to your regular rotation with confidence.