Introduction:
If you’re craving a meal that’s rich, comforting, and bursting with flavor, this Garlic Butter Chicken is the perfect choice. With juicy chicken breasts seared to golden perfection and bathed in a luscious garlic butter sauce, this dish transforms simple ingredients into a restaurant-worthy dinner. It’s quick enough for weeknights yet elegant enough to serve at special gatherings. The aroma of sizzling butter and garlic alone will have everyone rushing to the table!
Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 teaspoon paprika (optional, for color)
2 tablespoons olive oil
For the Garlic Butter Sauce:
3 tablespoons unsalted butter
5 cloves garlic, minced
½ cup chicken broth (or white wine for extra depth)
½ cup heavy cream (optional for a creamier texture)
1 teaspoon lemon juice
1 tablespoon fresh parsley, chopped
A pinch of red pepper flakes (optional, for a little kick)
Instructions:
Prepare the Chicken:
Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, and paprika.
Sear the Chicken:
Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 5–6 minutes on each side, or until golden brown and cooked through. Remove and set aside.
Make the Garlic Butter Sauce:
In the same pan, lower the heat to medium. Add butter and let it melt. Stir in the minced garlic and sauté for about 30 seconds until fragrant—be careful not to burn it.
Deglaze the Pan:
Pour in chicken broth (or wine) and scrape any browned bits from the bottom of the pan. Add lemon juice and stir well.
Add Cream (Optional):
For a richer sauce, stir in heavy cream and simmer for 2–3 minutes until slightly thickened.
Combine:
Return the chicken to the skillet, spoon the garlic butter sauce over it, and simmer for another 2 minutes so the flavors meld together.
Garnish and Serve:
Sprinkle with chopped parsley and a pinch of red pepper flakes. Serve warm with rice, mashed potatoes, or steamed veggies.
Serving and Storage Tips:
Serving: Pair this garlic butter chicken with buttered noodles, roasted potatoes, or a crisp green salad. The creamy sauce also tastes incredible over rice or quinoa.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream if needed to loosen the sauce.
Freezing: You can freeze the cooked chicken and sauce for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Variations:
