Garlic Butter Chicken Skillet Recipe

Garlic butter chicken is a quick, flavorful skillet dinner the whole family will enjoy. This recipe yields tender, juicy chicken finished in a rich garlic-butter sauce and comes together entirely on the stovetop in about 30 minutes.

You’ll Love this Garlic Butter Chicken

This easy garlic butter chicken is perfectly seasoned and never dry. The recipe starts with a quick sear to develop color and flavor, then finishes in a fragrant butter and white wine sauce with fresh thyme and plenty of garlic. It feels elegant enough for company but is simple enough for a busy weeknight.

Ingredients – What You Need

• Chicken breasts: 1–1.5 lb total (about 4 small/medium breasts). Pound to even thickness for uniform cooking.
• Garlic: 1 head (about 8–10 cloves), peeled and minced — this is garlic butter chicken, after all.
• Salted butter: 8 tablespoons, sliced into pads to melt into the sauce.
• Spices: garlic powder, chili powder, cumin, dried thyme, ground mustard, dried basil, ground black pepper, red pepper flakes, sea salt and paprika — a balanced blend to boost the garlicky-butter flavor.
• Brown sugar: 1/2 teaspoon to round out the savory spices with a touch of sweetness.
• Onion: 1/4 large onion, minced finely for subtle background flavor.
• White wine: 1/4 cup to deglaze the pan and add brightness; alcohol cooks off during cooking.
• Fresh thyme: 4 sprigs for aroma and flavor.
• Fresh herbs for serving: parsley, rosemary, or extra thyme for garnish.

Pro Tips for Garlic Butter Chicken

• Don’t skip the sear: Browning the chicken first develops flavor and color. The chicken will finish cooking gently in the sauce so it stays juicy.
• Make it creamy: For a richer sauce, stir 1–2 tablespoons of heavy cream into the sauce just before returning the chicken to the pan.
• Butter substitutions: Butter contributes to the signature flavor, but you can substitute olive oil if needed for a lighter result.
• Wine substitutions: If you prefer not to use wine, substitute low-sodium chicken broth plus a splash of lemon juice to mimic the bright acidity.
• Other cuts of chicken: Boneless skinless thighs work well; adjust cook time and use a thermometer to reach an internal temperature of 165ºF (74ºC).

How to Make Garlic Butter Chicken

For a quick reference, follow the ingredients and instructions below. Exact quantities and timing are included in the recipe card section.

1. Prepare the seasoning

Combine the dry spices and brown sugar in a small bowl and mix well. This will be the dry rub for the chicken.

2. Prepare the chicken

Pound each breast to an even thickness using a meat tenderizer or rolling pin. Season both sides generously with the prepared spice mix and set aside.

3. Sear the chicken & sauté aromatics

Heat a large skillet over medium-high heat and add 2 tablespoons of butter. When the butter sizzles, add the chicken and brown on both sides for 2–3 minutes per side. Remove the chicken briefly — it will finish cooking in the sauce. Reduce heat to medium, add the minced onion and sauté for about 2 minutes, then add the minced garlic and cook 1–2 minutes until fragrant.

4. Deglaze & build the sauce

Pour the white wine into the skillet to deglaze, scraping up browned bits from the pan. Let the wine reduce for about a minute. Add the remaining butter and stir until melted, then add the fresh thyme sprigs to infuse the sauce.

5. Coat the chicken in sauce

Return the chicken to the skillet and spoon the butter sauce over each piece so they are well coated. Flip the breasts a few times so the sauce coats all sides.

6. Cover & finish cooking

Cover the skillet and allow the sauce to thicken while the chicken finishes cooking. Cook until the internal temperature reaches 165ºF (74ºC). Remove from heat and serve, spooning the butter sauce over the chicken.

How to Serve Garlic Butter Chicken

This chicken is delicious on its own with the pan sauce, or served alongside starchy and green sides for a complete meal. Suggested pairings include:

• Egg noodles or angel hair pasta tossed with a little of the sauce
• Mashed potatoes to soak up the butter sauce
• White or brown rice
• Steamed broccoli, roasted asparagus, or sautéed green beans
• Cauliflower rice for a lower-carb option

Recipe Card