Easy Garlic Butter Chicken Skillet – Weeknight-Friendly and Full of Flavor

This is the kind of dinner you make when you want big flavor with minimal effort. Tender chicken, golden on the outside and juicy inside, coated in a rich garlic butter sauce that takes just minutes to come together. It’s simple, comforting, and just right for busy weeknights or low-key weekends.

You’ll only need a handful of everyday ingredients, and the whole thing cooks in one pan. Serve it with rice, pasta, or crusty bread to soak up every drop of that buttery sauce.

Why This Recipe Works

• Quick sear, juicy chicken: Pan-searing locks in moisture and builds a flavorful crust in minutes.
• Garlic butter does the heavy lifting: Butter, garlic, and a splash of lemon or broth make a glossy, restaurant-style sauce without fuss.
• One pan, easy cleanup: Everything cooks in a single skillet, so dinner is streamlined from start to finish.
• Flexible and forgiving: Works with breasts or thighs, fresh or dried herbs, and whatever veggies you have on hand.
• Family-friendly flavors: Mild, buttery, and garlicky without being overpowering.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs, patted dry
• Salt and pepper: About 1 teaspoon kosher salt and 1/2 teaspoon black pepper (adjust to taste)
• Paprika: 1 teaspoon for color and warmth (smoked or sweet)
• Garlic: 4–6 cloves, minced (use more if you love strong garlic flavor)
• Butter: 4 tablespoons, divided
• Olive oil: 1 tablespoon for searing
• Lemon juice: 1–2 tablespoons fresh, to brighten the sauce
• Chicken broth: 1/3 cup to deglaze and create a silky sauce
• Fresh herbs: 2 tablespoons chopped parsley (or a mix of parsley and thyme)
• Optional add-ins: Red pepper flakes for heat, 1/4 cup grated Parmesan for richness, or 1 cup halved cherry tomatoes for a fresh pop

How to Make It

1. Prep the chicken: Slice large breasts horizontally into cutlets or pound to even thickness. Pat dry.

   Season both sides with salt, pepper, and paprika.

2. Heat the pan: Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams, it’s ready.
3. Sear the chicken: Add chicken in a single layer.

   Don’t crowd the pan. Cook 4–5 minutes per side, until golden and cooked through (165°F internal). Transfer to a plate and tent loosely with foil.

4. Build the flavor base: Reduce heat to medium.

   Add 1 tablespoon butter. Stir in minced garlic and cook 30–60 seconds, just until fragrant. Don’t brown the garlic.

5. Deglaze: Pour in chicken broth, scraping up the browned bits.

   Simmer 1–2 minutes to reduce slightly.

6. Finish the sauce: Stir in remaining butter and lemon juice. Swirl until the sauce looks glossy. Taste and adjust salt and pepper.
7. Bring it together: Return chicken and any juices to the skillet.

   Spoon sauce over the top and simmer 1 minute so it absorbs the flavors.

8. Herbs and serve: Sprinkle with parsley and, if you like, a pinch of red pepper flakes. Serve hot with rice, pasta, mashed potatoes, or crusty bread.

Storage Instructions

• Refrigerate: Cool completely, then store chicken and sauce in an airtight container for up to 4 days.
• Reheat: Warm gently in a skillet over low heat with a splash of broth or water. Avoid high heat to keep the chicken tender.
• Freeze: Freeze in a freezer-safe container for up to 2 months.

  Thaw overnight in the fridge, then reheat gently.

• Meal prep tip: Keep sauce separate if you plan to reheat in the microwave to prevent overcooking the chicken.

Health Benefits

• High-quality protein: Chicken provides the protein you need for muscle repair and steady energy.
• Balanced fats: Butter adds richness and satiety. You can reduce the butter by 1–2 tablespoons if you prefer a lighter dish.
• Fresh garlic perks: Garlic contains allicin and antioxidants, which can support heart health and immune function.
• Customizable sides: Serve with steamed veggies, a leafy salad, or whole grains to round out the meal.

What Not to Do

• Don’t overcrowd the skillet: Crowding traps steam and prevents browning. Work in batches if needed.
• Don’t skip drying the chicken: Moisture on the surface stops a good sear.
• Don’t burn the garlic: Burnt garlic tastes bitter.

  Keep the heat moderate and stir constantly.

• Don’t overcook: Pull the chicken when it reaches 165°F. Overcooked chicken gets dry fast.
• Don’t forget to taste: Season the sauce at the end. A small pinch of salt or squeeze of lemon can brighten everything.

Recipe Variations

• Creamy version: Add 1/4 cup heavy cream to the sauce after deglazing.

  Simmer until slightly thickened.

• Mushroom twist: Sauté 8 ounces sliced mushrooms in butter after searing the chicken. Proceed with garlic and broth.
• Parmesan upgrade: Stir in 1/4 cup grated Parmesan at the end for a nutty, cheesy finish.
• Lemon herb: Increase lemon juice to 2–3 tablespoons and add fresh thyme and rosemary with the parsley.
• Spinach and tomato: Add a handful of baby spinach and 1 cup cherry tomatoes in the last 2 minutes to wilt and warm.
• Spicy kick: Add 1/2 teaspoon red pepper flakes with the garlic or a dash of hot sauce to the sauce.
• Dairy-free: Use plant-based butter or olive oil and skip the Parmesan.
• Grain bowl meal prep: Serve sliced chicken over quinoa with roasted veggies and drizzle the garlic butter on top.

FAQ

Can I use bone-in chicken?

Yes, but it will take longer. Sear bone-in thighs skin-side down until crisp, then lower heat and cook through, or finish in a 375°F oven until 175°F internal.

Make the sauce in the same pan.

How do I know when the chicken is done?

Use an instant-read thermometer. The center should reach 165°F for breasts and 170–175°F for thighs. The juices should run clear, and the meat should feel firm but still springy.

What skillet works best?

A heavy stainless steel or cast-iron skillet gives the best browning.

Nonstick works too, but you may not get as deep a sear.

Can I make it ahead?

You can cook the chicken and sauce up to 2 days ahead. Reheat gently with a splash of broth and finish with fresh lemon and herbs right before serving.

Is there a gluten-free option?

This recipe is naturally gluten-free as written. Just ensure your broth and any added seasonings are certified gluten-free.

What should I serve with it?

Rice, buttered noodles, mashed potatoes, or crusty bread are classic.

Add a simple green salad or roasted vegetables for balance.

Can I add vegetables to the skillet?

Absolutely. After searing the chicken, sauté zucchini, bell peppers, green beans, or asparagus until crisp-tender. Then proceed with the garlic and sauce.

How can I thicken the sauce?

Simmer a little longer to reduce, or whisk 1 teaspoon cornstarch into the broth before adding it to the pan.

The sauce will thicken as it bubbles.

What if I don’t have fresh garlic?

Use 1/2 to 1 teaspoon garlic powder. Add it with the broth instead of sautéing to avoid burning.

Can I use ghee instead of butter?

Yes. Ghee has a higher smoke point and a rich, buttery flavor.

It’s great for searing and makes the sauce silky.

In Conclusion

This Easy Garlic Butter Chicken Skillet proves that simple ingredients can deliver big, satisfying results. With a quick sear and a bright, buttery sauce, it feels special without being fussy. Keep the method the same and swap in your favorite herbs, veggies, or add-ons.

Pair it with a comforting side, and you’ve got a keeper of a weeknight dinner you’ll make again and again.