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This image shows a plate of 30-minute garlic butter chicken, lightly toasted to golden brown, tossed in a rich garlic butter sauce, and garnished with fresh parsley.

30-Minute Garlic Butter Chicken Recipe

This 30-Minute Garlic Butter Chicken is a quick, flavorful dish featuring golden, pan-seared chicken cutlets coated in a rich, garlicky butter sauce. Perfect for busy weeknights, it’s a simple yet satisfying meal, brightened with fresh herbs like chives and parsley.
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Prep Time 25 minutes
Resting Time 5 minutes
Total Time 30 minutes
Course Main Course
Cuisine French
Servings 4 people
Calories 360 kcal

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.
    This image shows raw chicken pieces being coated in a mixture of seasonings and flour, preparing them for cooking in the garlic butter sauce.
  • 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.
    This image shows chicken pieces sizzling in a skillet, developing a golden-brown crust as they cook.
  • Transfer the cooked chicken to a plate and tent with foil to keep warm.
    This image shows a hand using tongs to transfer the seared chicken pieces from the skillet onto a plate, setting them aside while the sauce is prepared.
  • In the same pan, add 1 tablespoon of butter and garlic, cooking for 1-2 minutes until fragrant.
    This image shows minced garlic sizzling in melted butter in a pan, releasing a rich and aromatic fragrance.
  • Pour in the chicken broth and stir, scraping up any browned bits, until the broth reduces by half, about 5 minutes.
    This image shows a hand pouring chicken broth into the skillet, helping to deglaze the pan and create a flavorful garlic butter sauce.
  • Lower the heat and whisk in the remaining 3 tablespoons of butter until melted.
    This image shows a hand whisking cubes of butter into the sauce, making it smooth and velvety.
  • Stir in fresh chives and parsley, then return the chicken to the pan, spooning the garlic butter sauce over the cutlets before serving.
    This image shows the finished garlic butter chicken plated and garnished with freshly chopped herbs, ready to be served.

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.