Easy garlic butter chicken with tender chicken fillets in a rich thick flavoursome garlic butter sauce. All made on the stove top in one pan in about 20 minutes. It will become a new week night favourite.
Garlic butter chicken recipe
This is one of those perfect dishes to make after a busy day, when you want food that delivers big flavours with barely any effort or preparation!
Chicken breast fillets are coated in seasoned flour, fried in butter and olive oil until golden, set to one side while you make a quick 3 minute garlic butter sauce.
Return the chicken to the pan to coat in the sauce, and enjoy the tender juicy fillets with all that garlic, butter, a squeeze of lemon and a little fresh parsley.
Perfect with a simple green salad, rice or mashed potato to soak up all the juices.
See also
- Italian baked chicken cooks in its own juices along with cherry tomatoes, herbs and olive oil for a deliciously easy and moist dish.
- Peanut butter chicken – tender chicken pieces in a rich spicy peanut butter sauce.
- If you fancy finger food my chicken goujons are crispy and delicious!
For my garlic butter chicken I use chicken breast fillets – two fillets per person is the perfect portion. These cook faster than a whole chicken breast, staying juicy and tender, making them perfect for a speedy supper.
Coating the chicken in seasoned flour makes it that glorious golden colour once cooked, and also adds a little texture to the outside of the chicken. The flour also thickens the garlic butter sauce.
I cook for two most of the time, and this recipe typically uses half a supermarket packet of chicken breast fillets. These will keep in the fridge for a few days or can be frozen – I usually wrap then in pairs for ease of portioning when defrosting.
Of course this recipe is easy to scale up to feed more people, and frankly it is good enough for a dinner party!
Why make garlic butter chicken
- It is an easy after work dinner that is also delicious
- No ultra-processed ingredients either!
- Uses regular everyday ingredients that you will have in the cupboard, or can buy from the small supermarkets.
- One pan, 20 minute recipe, so barely any clean up.
- Ideal for two, but also works to feed a group.
Garlic butter chicken ingredients
- Chicken breast mini fillets – the mini fillets make preparation a breeze, and they cook really fast. If you have regular chicken breasts cut or butterfly them into two, cutting through the breast horizontally to make two thinner pieces.
- Garlic – to make this really garlicky I use two types of garlic – dried to season the flour (fine granules are better than powder) and fresh for the sauce.
- Flour – to season and coat the chicken – this makes a golden coating, the flour left in the pan after thickening the chicken will thicken and make the garlic butter sauce silky smooth. Any type of white flour will work here.
- Butter & Olive Oil – Adjust your seasoning depending if you use salted or unsalted butter here. Both work well. I prefer an unprocessed extra virgin olive oil.
- Black Pepper – Freshly ground.
- Lemon – adds more flavour and the acidity balances the rich sauce – you can also add a splash of white wine.
- Chicken Stock / Broth – a good quality stock which has a fantastic flavour. If you make your own chicken stock it would be ideal here.
- Fresh Parsley – Pairs with the garlic and adds a pop of colour and makes the dish look more appetising. If you do not have fresh then I’d use a pinch of oregano adding it to the seasoned flour. Dried parsley is almost always disappointing and a waste of money and cupboard space.
If you do not have a garden or outside space then parsley keeps really well in the fridge for at least two weeks. I buy a bunch and keep it in a jar of water in the fridge door, topping up the water every few days.
How to make garlic butter chicken – step by step
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this garlic butter chicken recipe perfectly every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – If you can, take the chicken out of the fridge about 30 minutes before you want to cook so it is at room temperature. Frying from chilled can make the meat contract and become dry and tough.
Mix the flour, pepper and garlic granules together in a shallow bowl. Add the chicken, after blotting it dry with kitchen paper, and turn it so it is well coated with the seasoned flour.
This makes the chicken that glorious golden colour once cooked, adds some crisp, and the flour left in the pan helps to thicken the garlic sauce.
Step Two – Add the olive oil and about a third of the butter to a frying pan, melt the butter over a medium heat and then add the seasoned chicken pieces.
Fry for about 4-5 minutes on each side until golden. Once in the pan just let the chicken sit, there is no need to move it around all the time as this will dislodge the flour coating.
While the chicken is frying peel and finely dice the garlic, and chop the parsley.
When the chicken is cooked remove it from the pan and set to one side. (Don’t reuse the same plate you put the raw chicken on!)
Cooking pan – I use a good heavy (but not necessarily expensive) non-stick frying pan / skillet. Anything between 23-28cm (9-11″) is perfect.
Step Three – Add the garlic to the pan and fry for a minute or two, until it is fragrant and starting to turn golden. Pay close attention as garlic can burn easily and will then taste horrid.
Add the stock, giving the bottom of the pan a good scrape with your spatula so any remaining flour gets mixed into the sauce.
Step Four – Add the rest of the butter and let it melt, then add a squeeze of lemon juice. Bring to a simmer, stirring all the time until the sauce has thickened.
Taste and adjust the seasoning if necessary.
Step Five – Return the chicken to the pan, spoon the garlic butter sauce over.
Sprinkle over the chopped parsley and garnish with a few slices of lemon.
Serve immediately.
Serving suggestion
This is delicious with a simple green salad, rice or mash (celeriac mash or swede mash make a delicious lower carb alternative) to absorb all the delicious sauce. Or try with crispy pan fried gnocchi or parmentier potatoes.
Variations
- Swap half the chicken stock for white wine – if you do this make the stock double strength.
Storage
I really recommend making this dish fresh every time as it is so much better. When you reheat it the sauce tends to split with the liquid evaporating, leaving just garlic butter.
Hints and tips
- Let the chicken come up to room temperature before cooking. This makes it less likely you’ll have tough, overcooked chicken.
- Watch the garlic carefully as it cooks. As it’s been finely chopped, it’ easy to burn, which tastes bitter.
FAQs
Yes, absolutely. The thicker chicken thighs will take longer to cook, so make sure they’re fully cooked through before making the sauce. Cook over a medium to low heat, so as not to overcook the outside of the meat.
It’s better to cook this fresh, as freezing this dish will result in the sauce splitting on reheating. As it’s only about 20 minutes to cook, though, it’s quick and easy enough to make for a weeknight supper.
More easy chicken recipes
- Quick chicken curry – faster than ordering in takeaway
- Greek chicken thighs – cooked in one pot with feta, tomatoes and olives
- Chicken shish kebabs – make ahead and cook for a speedy dinner
- BBQ pulled chicken – I like to make a big pot, portion and freeze to enjoy another day.
Garlic Butter Chicken
Ingredients
- 4 mini chicken breast fillets (1)
- 1 tbsp plain / all purpose flour
- ½ tsp garlic granules
- ¼ tsp black pepper
- 1 tbsp olive oil
- 45 g (3 tbsp) butter
- 2 cloves garlic
- 60 ml (0.25 cups) chicken stock
- 2 tsp lemon juiced
- 3 sprigs fresh parsley
Instructions
- Prepare the chicken – If possible take the chicken out of the fridge about 30 minutes before cooking and allow to come to room temperature. If using chicken breasts, cut through the breast horizontally to make two thinner pieces.4 mini chicken breast fillets
- Coat the chicken with flour – Mix flour, pepper and garlic granules in a shallow bowl. Add the chicken and turn so that it's well coated with the flour mixture. This adds crispness to the chicken, and helps absorb the sauce.1 tbsp plain / all purpose flour, ½ tsp garlic granules, ¼ tsp black pepper
- Fry the chicken – Place a heavy non-stick 23-28cm (9-11") frying pan onto a medium heat. Add olive oil and 1/3 of the butter, and allow the butter to melt. Add the seasoned chicken pieces. Fry for about 4-5 minutes on each side until golden. Try not to move the chicken around too much so as not to dislodge the coating. While the chicken is cooking, finely dice the garlic and chop the parsley. When the chicken is cooked, remove from the pan and set to one side.1 tbsp olive oil, 45 g butter
- Make the garlic butter sauce – Add the garlic to the pan and fry for a minute or two, until it is fragrant and starting to turn golden. Pay close attention as garlic can burn easily and will then taste horrid and bitter. Add the stock, giving the bottom of the pan a good scrape with your spatula so any flour gets mixed into the sauce.Add the butter and let it melt, add a squeeze of lemon juice. Bring to a simmer, stirring all the time until the sauce has thickened. Taste and adjust the seasoning if necessary2 cloves garlic, 60 ml chicken stock, 2 tsp lemon juiced
- Finish & serve – Return the chicken to the pan, spoon the garlic butter sauce over, sprinkle over the chopped parsley and garnish with a few slices of lemon.3 sprigs fresh parsley
Notes
- Chicken – mini breast fillets are perfect here. Allow two per person, or slice / butterfly a chicken breast in half horizontally to give two thin fillets.
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- For tender juicy chicken take it out of the fridge about half an hour before you start to cook.
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- Watch the garlic carefully as it cooks. As it’s been finely chopped, it’s easy to burn, which tastes bitter.
Video
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