My one pan garlic butter chicken recipe is fast, flavorful, and family-approved! I dredge tender chicken breasts in flour then pan-fry them to crispy perfection. Finished in the oven with a rich lemon garlic butter sauce, this simple chicken breast is so good! My whole family begs me to make it, and it’s my favorite shortcut to an elevated weeknight dinner without the extra work.
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Loved the recipe I’m a big chicken fan
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Garlic Butter Chicken Breast
What sets this one pan garlic butter chicken apart is the thoughtful layering of flavors. Instead of tossing everything into a skillet and hoping for the best, I use a few simple techniques to get the most out of each ingredient. Pan-searing the flour-dusted chicken creates a lightly crisp crust, while the garlic-infused butter and fresh lemon juice bring brightness and richness to every bite. A quick trip to the oven ensures the chicken cooks through evenly and soaks up every drop of sauce.
And best of all? This lemon garlic butter chicken requires just a handful of pantry staples and about 40 minutes from start to finish. It’s the kind of dish I know I can serve with confidence, whether it’s a casual Tuesday or I’m hosting friends for dinner!
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Upgrade Your Chicken with a Simple Brine
For an extra juicy garlic butter chicken breast, consider a quick brine before cooking. Soaking the chicken in a simple solution of water and salt (about 1 tablespoon salt per 2 cups water) for 20–30 minutes helps the meat retain moisture, enhances flavor, and ensures a tender, restaurant-quality result. Just be sure to pat the chicken dry thoroughly before seasoning and dredging.
Garlic Butter Chicken Recipe
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (*)
- 2 teaspoons Italian seasoning
- 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 (optional)
- 4 tablespoons unsalted butter (½ stick)
- 1 tablespoon minced fresh parsley
- 1 tablespoon lemon juice (freshly-squeezed from ½ lemon)
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 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
- 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.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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. If they are thicker pieces and/or uneven, slice in half and/or pound them to even them out. Season both sides with 2 teaspoons of Italian seasoning, 1 teaspoon of kosher salt, and ½ teaspoon of ground black pepper.
Dredge the Chicken: Next, add ½ cup of all-purpose flour to a shallow bowl and dredge both sides of each chicken breast with flour. Shake off the excess.
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 breasts and sear on both sides until golden, about 3-5 minutes per side. I recommend searing in two batches, to make sure each piece of chicken has enough space to cook and crisp up.
Rest the Chicken: Remove the chicken from the skillet and set it aside. Keep in mind that the chicken will not be fully cooked through at this point. It will finish cooking in the oven.
Sauté the Garlic: To the same skillet, add 4 minced cloves of garlic and ¼ teaspoon of crushed red pepper flakes. Cook, stirring until fragrant, about 1 minute. Blooming the garlic makes a big difference and helps to unlock flavor.
Make the Sauce: Next, 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 breasts to the skillet, baste with the garlic butter sauce, and transfer to the oven. Bake for 20-30 minutes, or until the chicken is cooked through to 165°F.
Serve: I love to serve this chicken breast simply with veggies, but you can also pair it with rice or pasta. Fresh asparagus or broccoli taste amazing with the garlic butter sauce!
How to Store, Freeze, and Reheat
Store leftover lemon garlic butter chicken in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat chicken breast on the stovetop until warmed through, or in the microwave in 30-second increments.
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