There’s something wildly satisfying about recreating takeout flavors in your own kitchen—this Garlic Butter Chicken brings that golden, garlicky depth straight to your table, no delivery needed. Inspired by the buttery pan sauces I tasted in a tiny Paris bistro, it balances richness with a bright, herbaceous lift.
Cooking this dish reminds me of Japanese teppanyaki techniques, where high-heat searing locks in juicy tenderness while creating that crave-worthy caramelization. Pair it with a Classic Greek Salad and Cuban Bread to add global comfort to every bite.
A key tip: use a mix of butter and neutral oil to prevent burning while keeping that lush, velvety sauce texture. This recipe invites you to experiment with herbs from around the world—think Italian oregano, Thai basil, or even a sprinkle of za’atar.
What’s So Great About This Dish?
- I love how it transforms basic pantry staples into something that tastes like a restaurant chef made it—without complicated steps.
- Every time I make it, I’m reminded of street food flavors from my travels, yet it still feels cozy and homey enough for a weeknight dinner.
- Over the years, I’ve swapped in different herbs depending on what’s fresh at the market; it’s endlessly adaptable to your flavor mood.
- It surprisingly fits into my healthier eating days too, since I can control the butter and oil amounts without sacrificing flavor.
Garlic Butter Chicken recipe
Equipment
- Large frying pan
- Shallow dish
- Sharp knife
- Cutting board
- Tongs
- Measuring spoons
- Wooden spoon
- Whisk
Ingredients
- ½ cup Chicken Stock
- 250 cup Chicken Breasts, brought close to room temp
- 1 Lemon, divided into 4 wedges
- 1 tsp Salt, plus more to taste
- 1 tsp Garlic Powder
- ½ tsp Black Pepper, plus more to taste
- 6 tbsp Unsalted Butter, divided into tbsp chunks
- 1 tbsp finely diced Fresh Parsley
- 2 cloves of Garlic, minced/finely diced
- 1 tbsp Olive oil
Instructions
- Butterfly the chicken breasts through the center to create four even pieces.
- In a shallow dish, combine the flour, garlic powder, salt, and black pepper.
- Dredge each chicken breast in the flour mixture, pressing to ensure even coverage, then shake off excess and set aside.
- Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat.
- Once hot, add the chicken breasts and fry until golden and cooked through, about 3-5 minutes per side depending on thickness.
- Transfer the chicken to a plate.
- Reduce the heat to medium and add the garlic to the pan, sautéing for 1-2 minutes until it just starts to brown.
- Pour in the stock, using a wooden spoon to scrape up any browned bits.
- Add the remaining 5 tablespoons butter and whisk until melted and combined, forming a slightly cloudy sauce.
- Stir in the parsley and season with salt and black pepper to taste.
- Let the sauce simmer a few minutes until it thickens slightly, then lower the heat and return the chicken to the pan.
- Spoon the sauce over the chicken, serve with extra sauce, and finish with a squeeze of lemon juice if desired.
Notes
- Use thin, evenly sized chicken breasts to ensure even cooking without drying out.
- Don’t let the garlic burn—remove it from the heat if it starts to darken too quickly.
- Add a splash of white wine with the stock for extra depth of flavor.
| Nutrition | Value |
| Calories | 337kcal |
| Carbohydrates | 8.39g |
| Fibre | 0.4g |
| Fat | 19.52g |
| Protein | 30.72g |
| Cholesterol | 116g |
