Garlic Butter Chicken

Bright, balanced, and built for weeknights, anchored by chicken with a lift of butter. A reliable answer to 'what's for dinner?'

Why You'll Love This Recipe

• Restaurant-quality sear with everyday pantry ingredients.
• Ready in 30 minutes, perfect for busy weeknights.
• One skillet — minimal cleanup.
• Versatile: pairs with rice, pasta, mashed potatoes, or salad.
• Naturally gluten-free and low-carb.

Ingredient Notes

• Use unsalted butter so you can control the seasoning; salted butter can push the dish over the edge.
• Fresh garlic cloves give a sweeter, rounder flavor than jarred minced garlic.
• Boneless skinless chicken breasts should be roughly even in thickness — pound the thick end if needed.

Ingredient Substitutions

• Boneless skinless chicken thighs work and stay even juicier — add 1–2 minutes per side.
• Ghee or olive oil can replace butter for a dairy-free version.
• Garlic powder (1 teaspoon) in a pinch, added with the butter.

Equipment Needed

• Large stainless or cast-iron skillet
• Tongs
• Meat thermometer
• Cutting board
• Chef's knife

Prep Tips

• Pull the chicken from the fridge 15 minutes before cooking so it sears instead of steams.
• Mince the garlic in advance — once the butter is foaming you won't have time.
• Have a meat thermometer within reach to pull the chicken at exactly 165°F (74°C).

Instructions

1. 1

   Gather and prep: 1 lb chicken, 2 tbsp butter, 3 cloves garlic, minced, 1 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper. mince the garlic before you start cooking.

2. 2

   Pat the chicken breasts completely dry with paper towels and season both sides generously with the salt and pepper. Dry surfaces are essential for a deep golden crust.

3. 3

   Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes. Add the chicken smooth side down and cook undisturbed for 5–6 minutes until a deep golden crust forms.

4. 4

   Flip the chicken and cook for another 4–5 minutes. Reduce heat to medium, add the butter and garlic, and tilt the pan to spoon the foaming butter over the chicken for 1–2 minutes until the internal temperature reaches 165°F (74°C).

5. 5

   Transfer the chicken to a cutting board and rest for 5 minutes. Spoon the pan butter over the top, sprinkle with parsley if using, and slice against the grain to serve.

Artsi Pro Tips

• Let the chicken sit at room temperature for 15 minutes before cooking — cold chicken steams instead of searing.
• Don't move the chicken while the first side cooks. The crust forms when contact with the pan is uninterrupted.
• If your breasts are uneven, pound the thick end to ¾ inch so both sides finish cooking at the same time.

Common Mistakes

• Skipping the pat-dry: wet chicken won't form a golden crust.
• Flipping the chicken too early — let the sear build undisturbed for the full 5–6 minutes.
• Burning the garlic by adding it to a too-hot pan; reduce heat to medium first.

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