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.
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.