Garlic Butter Chicken Skillet – Fast, Flavorful, and Comforting

This Garlic Butter Chicken Skillet is the kind of weeknight dinner that makes everyone happy. You get juicy, golden chicken, a silky butter sauce, and plenty of garlicky aroma in under 30 minutes. No fancy ingredients, no complicated steps—just solid, reliable flavor.

It’s perfect for beginners and busy cooks alike. Serve it with rice, roasted potatoes, or a simple salad, and dinner is done.

Garlic Butter Chicken Skillet - Fast, Flavorful, and Comforting

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into cutlets or pounded to even thickness
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4–5 garlic cloves, finely minced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1–2 tablespoons fresh parsley, chopped
• Red pepper flakes to taste (optional)

Instructions

 

• Prep the chicken. Pat the chicken dry with paper towels. Season on both sides with salt, pepper, paprika, and garlic powder. Dry chicken browns better and helps the spices stick.
• Heat the skillet. Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter. When the butter foams, swirl to coat.
• Sear the chicken. Place chicken in a single layer. Don’t crowd the pan. Sear 4–5 minutes per side for breasts (3–4 for thin cutlets, 5–6 for thighs) until golden and cooked through. Transfer to a plate and tent loosely with foil.
• Sauté the garlic. Reduce heat to medium. Add another tablespoon of butter. Add minced garlic and cook 30–45 seconds, stirring, until fragrant. Don’t let it brown too much.
• Deglaze and build the sauce. Pour in chicken broth and scrape up the browned bits. Stir in lemon juice and Dijon (if using). Simmer 2–3 minutes until slightly reduced.
• Finish with butter and herbs. Turn off the heat and whisk in the last tablespoon of butter until glossy. Stir in parsley and a pinch of red pepper flakes if you like heat. Taste and adjust salt and lemon.
• Return the chicken. Add the chicken and any juices back to the pan. Spoon the sauce over the top. Let it sit a minute to soak up flavor.
• Serve. Plate with extra parsley and lemon wedges. Great with rice, mashed potatoes, crusty bread, or steamed greens.

What Makes This Special

This dish hits that sweet spot between comfort food and quick cooking. You brown the chicken, make a simple pan sauce, and everything comes together in one skillet.

The garlic butter sauce tastes rich without feeling heavy, thanks to lemon and fresh herbs. It’s also incredibly flexible. You can swap the cut of chicken, add vegetables, or make it dairy-free with a few easy tweaks.

Ingredients

• 1.5 pounds boneless, skinless chicken breasts (or thighs), cut into cutlets or pounded to even thickness
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon paprika (sweet or smoked)
• 1/2 teaspoon garlic powder
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter, divided
• 4–5 garlic cloves, finely minced
• 1/2 cup low-sodium chicken broth
• 1 tablespoon fresh lemon juice (plus extra wedges for serving)
• 1 teaspoon Dijon mustard (optional, for depth)
• 1–2 tablespoons fresh parsley, chopped
• Red pepper flakes to taste (optional)

Instructions

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

   Season on both sides with salt, pepper, paprika, and garlic powder. Dry chicken browns better and helps the spices stick.

2. Heat the skillet. Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon of butter.

   When the butter foams, swirl to coat.

3. Sear the chicken. Place chicken in a single layer. Don’t crowd the pan. Sear 4–5 minutes per side for breasts (3–4 for thin cutlets, 5–6 for thighs) until golden and cooked through.

   Transfer to a plate and tent loosely with foil.

4. Sauté the garlic. Reduce heat to medium. Add another tablespoon of butter. Add minced garlic and cook 30–45 seconds, stirring, until fragrant.

   Don’t let it brown too much.

5. Deglaze and build the sauce. Pour in chicken broth and scrape up the browned bits. Stir in lemon juice and Dijon (if using). Simmer 2–3 minutes until slightly reduced.
6. Finish with butter and herbs. Turn off the heat and whisk in the last tablespoon of butter until glossy.

   Stir in parsley and a pinch of red pepper flakes if you like heat. Taste and adjust salt and lemon.

7. Return the chicken. Add the chicken and any juices back to the pan. Spoon the sauce over the top.

   Let it sit a minute to soak up flavor.

8. Serve. Plate with extra parsley and lemon wedges. Great with rice, mashed potatoes, crusty bread, or steamed greens.

Storage Instructions

Let leftovers cool, then store in an airtight container in the fridge for up to 4 days. The sauce will thicken slightly as it chills.

Reheat gently in a skillet over low heat with a splash of broth or water until warmed through. Avoid high heat to keep the chicken tender.

For longer storage, freeze for up to 2 months. Thaw overnight in the fridge and reheat slowly.

Fresh herbs may darken after freezing, but the flavor remains solid.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein that supports muscle maintenance and keeps you full. Thighs work too and offer more iron and zinc.
• Garlic power: Garlic brings antioxidants and compounds like allicin that may support heart health. It also boosts flavor without added sugar.
• Balanced fats: Butter adds richness, while olive oil brings heart-friendly monounsaturated fats.

  You can adjust the butter to suit your goals.

• Lower sodium control: Using low-sodium broth helps manage salt intake while keeping the sauce savory and satisfying.

Common Mistakes to Avoid

• Overcrowding the pan: Too much chicken in one pan steams instead of browns. Cook in batches if needed.
• Skipping the pat-dry step: Surface moisture prevents a good sear. Dry chicken equals better color and flavor.
• Burning the garlic: Garlic goes from fragrant to bitter quickly.

  Keep the heat moderate and move fast.

• Overcooking the chicken: Pull it off the heat once it hits 165°F in the thickest part. Resting helps keep it juicy.
• Underseasoning the sauce: Taste at the end. A squeeze of lemon or pinch of salt can make the whole dish pop.

Alternatives

• Chicken swaps: Use boneless thighs for extra juiciness, or bone-in pieces with adjusted cook time.

  Turkey cutlets also work.

• Dairy-free: Swap butter for a dairy-free butter or more olive oil. Add a touch of coconut cream if you want a silkier finish.
• Herb variations: Try thyme, chives, or basil instead of parsley. Rosemary is great, but use lightly so it doesn’t overpower the garlic.
• Creamy version: Stir in 2–3 tablespoons of heavy cream at the end for a richer sauce.

  Simmer briefly to thicken.

• Add vegetables: Sauté mushrooms, zucchini, or asparagus after searing the chicken. Spinach can go in at the very end to wilt.
• Spice it up: Add smoked paprika, cayenne, or a pinch of chili flakes. A splash of white wine during deglazing adds depth.
• Gluten-free and low-carb: The base recipe is naturally gluten-free.

  Serve with cauliflower rice or a simple salad to keep it light.

FAQ

Can I use pre-minced garlic from a jar?

Yes, but fresh garlic gives a cleaner, brighter flavor. If using jarred, reduce the amount slightly since it can taste stronger and saltier.

How do I keep chicken breasts from drying out?

Even thickness is key. Pound thicker parts to match the thinner side, sear over medium-high heat, and remove as soon as the internal temperature reaches 165°F.

Resting the chicken also helps retain juices.

What skillet is best for this recipe?

A heavy stainless steel or cast-iron skillet provides the best sear and holds heat well. Nonstick works, but you may not get as much browning or fond for the sauce.

Can I double the sauce?

Absolutely. Double the broth, butter, and aromatics.

Simmer a bit longer to reduce so it doesn’t taste watery, and adjust lemon and salt at the end.

What should I serve with it?

It pairs well with rice, orzo, mashed or roasted potatoes, buttered noodles, or crusty bread to soak up the sauce. For vegetables, try green beans, broccoli, or a crisp salad.

Can I make this ahead?

You can cook the chicken and sauce up to a day in advance. Reheat gently with a splash of broth.

Fresh parsley and a squeeze of lemon right before serving make it taste freshly cooked.

Is Dijon mustard necessary?

No, but it adds a subtle tang and depth that rounds out the butter and garlic. If you skip it, consider a small extra squeeze of lemon.

Wrapping Up

Garlic Butter Chicken Skillet is a reliable, no-stress dinner that tastes like you fussed over it. The chicken is tender, the sauce is buttery and bright, and the whole thing comes together in one pan.

Keep this recipe in your weeknight rotation, then make it your own with herbs, veggies, or extra spice. Simple food, big flavor, minimal cleanup—that’s a win any night of the week.