When you’re craving a flavorful meal that feels like a global adventure yet fits seamlessly into your everyday routine, this 30-minute Garlic Butter Chicken recipe is a must-try. Infused with rich, golden garlic butter, tender chicken breasts are transformed into a savory masterpiece.
It’s quick, it’s easy, and it brings a touch of restaurant-quality finesse right to your home kitchen. Think of it as a cozy, comforting hug that still lets you explore bold flavors you can feel proud of.
For the perfect balance of flavors and textures, this garlic butter chicken tastes divine when paired with a Simple Oriental Asian Cabbage Salad or a slice of No-Yeast Bread. The salad’s crisp freshness complements the chicken’s richness, and the bread soaks up all those savory juices, making each bite an adventure in itself.
Perfect For Weeknight Dinner!
- I first made this garlic butter chicken after a long day, and I loved how quick it was to prepare. It became an easy go-to when I didn’t want to sacrifice flavor for speed.
- This dish is super customizable—throw in your favorite herbs or even swap the chicken for shrimp to make it your own.
- It’s a crowd-pleaser that’s both vibrant and fresh, which perfectly balances the richness of the chicken.
- One of the unexpected benefits? The chicken stays juicy and tender, making it great for meal prep too.
- Tastes so good—I guarantee you’ll want to make it again and again!
30-Minute Garlic Butter Chicken Recipe
Equipment
- Large skillet
- Tongs or spatula
- Shallow dish (for dredging flour)
- Whisk
- Measuring spoons
- Aluminum foil (for tenting chicken)
Ingredients
- ¾ tsp kosher salt
- 3 tbsp minced fresh parsley
- 1 tbsp minced fresh chives
- 4 chicken cutlets
- ⅓ cup all-purpose flour
- ½ tsp ground black pepper
- 4 cloves garlic, minced
- ⅔ cup chicken broth
- 6 tbsp unsalted butter divided
Instructions
- Season chicken evenly with salt and pepper, then dredge lightly in flour, shaking off excess.
- Heat 2 tablespoons of butter in a large skillet over medium-high heat and cook the chicken for 3 to 4 minutes on each side until golden brown and cooked through, working in batches if necessary.
- Transfer the cooked chicken to a plate and tent with foil to keep warm.
- In the same pan, add 1 tablespoon of butter and garlic, cooking for 1-2 minutes until fragrant.
- Pour in the chicken broth and stir, scraping up any browned bits, until the broth reduces by half, about 5 minutes.
- Lower the heat and whisk in the remaining 3 tablespoons of butter until melted.
- Stir in fresh chives and parsley, then return the chicken to the pan, spooning the garlic butter sauce over the cutlets before serving.
Notes
- Use thin, evenly-sized chicken cutlets for quicker, more even cooking.
- Swap out parsley or chives for thyme or rosemary for a different flavor profile.
- Add a squeeze of lemon juice to the sauce for a bright, tangy finish.
| Nutrition | Value |
| Calories | 360kcal |
| Carbohydrates | 7g |
| Fibre | 0.5g |
| Fat | 23g |
| Protein | 29g |
| Cholesterol | 140g |
