If you’re like us and you can’t get enough garlic and butter in your life, you’ll love this flavorful Garlic Butter Chicken recipe! It’s one of the most simple recipes and it uses simple ingredients, making for a delicious, easy dinner and an instant family favorite.
What’s in This Garlic Butter Chicken Recipe?
A combination of garlic (duh), butter (obviously), red pepper flakes, minced parsley, and lemon juice gives this easy chicken recipe a wonderful medley of rich, zesty flavor.
- Chicken: Boneless, skinless chicken breasts are lean and healthy.
- Italian Seasoning: Adds classic Italian flavor to the chicken.
- Flour: All-purpose flour helps create a crispy crust on the chicken.
- Oil + Butter: Olive oil helps prevent burning, while unsalted butter adds richness and flavor to the sauce.
- Garlic: Adds an earthy and savory flavor to the dish.
- Red Pepper Flakes: Add a touch of spice.
- Parsley: Adds a fresh herbal flavor and a pop of color.
- Lemon: Lemon juice adds acidity to balance out the richness of the sauce.
Variations on Garlic Butter Chicken Breast
Prefer different herbs or like to switch it up now and again? This garlic butter chicken is super versatile so you can modify it as you go for something a little different every time! Try rosemary, thyme, or tarragon. Feel free to add more seasonings to the chicken, if desired. Paprika, cumin, garlic powder, or oregano would all be great additions.
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How to Store and Reheat
Store leftover garlic butter chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
How to Freeze
Freeze garlic butter chicken in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Notes from the Test Kitchen
This delicious garlic butter chicken is great for those busy weeknights when you don’t want to spend hours in the kitchen. It requires little prep, uses simple ingredients, and cooking can take less than 30 minutes!
Garlic Butter Chicken Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 teaspoons Italian seasoning store-bought or homemade
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ½ cup all-purpose flour
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter ⅛ stick
For the Garlic Butter Sauce
- 4 cloves garlic minced
- ¼ teaspoon crushed red pepper flakes
- 4 tablespoons unsalted butter ½ stick
- 1 tablespoon minced fresh parsley
- 1 tablespoon freshly squeezed lemon juice from ½ lemon
Equipment
- Cast Iron Skillet
Instructions
- Preheat oven to 350°F.
- Pat your chicken breasts dry with a paper towel. Season both sides with Italian seasoning, salt, and pepper.4 boneless, skinless chicken breasts, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the flour to a shallow bowl and dredge both sides of the chicken with flour.½ cup all-purpose flour
- Add the olive oil and butter to a large skillet set over medium-high heat. Add in the chicken and sear on both sides until golden, about 3-5 minutes per side.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Remove from the skillet and set aside.
- To the same skillet, add in the garlic and red pepper flakes. Cook, stirring, until fragrant, about 1 minute.4 cloves garlic, ¼ teaspoon crushed red pepper flakes
- Stir in the butter. Once melted, stir in the parsley and lemon juice.4 tablespoons unsalted butter, 1 tablespoon minced fresh parsley, 1 tablespoon freshly squeezed lemon juice
- Return the chicken to the skillet, baste with the sauce, and transfer to the oven. Bake for 20-30 minutes or until the chicken is cooked through.
Notes
- If your chicken breasts are uneven thicknesses, feel free to pound them to even thickness for more even cooking.
- For a moist and juicy chicken breast, optionally brine your chicken in water with a few tablespoons of salt for about 20 to 30 minutes.
- Don’t skip patting the chicken dry. This helps the seasoning to better adhere.
- Take care not to burn the garlic; this will lead to a bitter sauce.
- If you’d like a more buttery sauce, you can add an additional 2 tablespoons of butter.
- Use a digital thermometer to ensure that the chicken is cooked to 165°F.
- Let the chicken rest for 5 minutes before serving. This will lock in the juices.
How to Make Garlic Butter Chicken Step by Step
Season the Chicken: Preheat your oven to 350°F. Pat 4 boneless, skinless chicken breasts dry with a paper towel. Season both sides with 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Dredge the Chicken: Add ½ cup of all-purpose flour to a shallow bowl and dredge both sides of the chicken with flour.
Sear the Chicken: Add 1 tablespoon each of olive oil and unsalted butter to a large skillet set over medium-high heat. Add in the chicken and sear on both sides until golden, about 3-5 minutes per side.
Rest the Chicken: Remove the chicken from the skillet and set aside.
Sauté the Garlic: To the same skillet, add in 4 minced cloves of garlic and ¼ teaspoon of crushed red pepper flakes. Cook, stirring, until fragrant, about 1 minute.
Make the Sauce: Stir in 4 tablespoons of unsalted butter. Once melted, stir in 1 tablespoon of minced fresh parsley and 1 tablespoon of fresh lemon juice.
Bake the Chicken: Return the chicken to the skillet, baste with the sauce, and transfer to the oven. Bake for 20-30 minutes or until the chicken is cooked through.
Loved the recipe I’m a big chicken fan
I’m so happy to hear that, Michael!