Garlic Butter Chicken is a quick stovetop dinner made with golden chicken cutlets coated in a savory garlic butter pan sauce with chicken broth, lemon, and fresh parsley. The chicken stays juicy inside while the lightly floured exterior develops a delicate golden crust that helps the buttery sauce cling to every piece.

Using thin chicken cutlets keeps the cooking time short and helps the meat cook evenly. The sauce comes together in the same skillet, capturing the browned bits left from searing the chicken for extra flavor without adding another pan.

Why This Recipe Works

Thin chicken cutlets cook quickly and evenly, reducing the chance of dry edges and an undercooked center.
A light coating of flour encourages golden browning and helps the garlic butter sauce cling to the chicken.
Cooking the garlic over moderate heat keeps it fragrant without allowing it to become bitter.
Chicken broth loosens the browned bits from the skillet and balances the richness of the butter.
Lemon juice added at the end brightens the sauce without overpowering the savory garlic flavor.

Equipment Needed

12-inch heavy-bottomed skillet
Shallow bowl or plate
Tongs
Whisk or wooden spoon
Chef’s knife and cutting board
Instant-read meat thermometer

Ingredients List

For the Chicken

1 1/2 pounds (680 g) boneless, skinless chicken breasts, sliced horizontally into 6 thin cutlets
1 teaspoon fine salt, divided
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
1/3 cup (40 g) all-purpose flour
1 tablespoon (15 ml) olive oil
1 tablespoon (14 g) unsalted butter

For the Garlic Butter Sauce

4 tablespoons (56 g) unsalted butter
6 garlic cloves, finely minced
3/4 cup (180 ml) low-sodium chicken broth
1 tablespoon (15 ml) fresh lemon juice
1/4 teaspoon fine salt
2 tablespoons (8 g) chopped fresh parsley

Optional Garnishes

Additional chopped fresh parsley, optional
Lemon wedges, optional
Crushed red pepper flakes, optional

Ingredient Notes and Substitutions

Chicken breasts: Thinly sliced chicken breasts brown quickly and cook evenly. Boneless, skinless chicken thighs can be substituted in the same weight, though they may need slightly longer to cook and will have a richer flavor.
Butter: Unsalted butter gives the sauce richness while allowing better control over salt. Salted butter can be used, but reduce or omit the additional salt in the sauce and adjust after tasting.
Garlic: Fresh garlic is central to the sauce and provides the strongest aroma and flavor. Garlic powder is not an ideal substitute in the sauce because it lacks the same fresh character, though it works well in the chicken seasoning.
Chicken broth: Low-sodium chicken broth loosens the skillet drippings and creates enough sauce to coat the chicken without making it greasy. Vegetable broth can be substituted, but the finished flavor will be slightly lighter.
Lemon juice: Fresh lemon juice balances the richness of the butter and sharpens the garlic flavor. White wine vinegar can be substituted in a smaller amount, about 2 teaspoons (10 ml), but it will taste slightly sharper.

Step-by-Step Instructions

Step 1: Prepare the chicken

Pat the chicken cutlets dry with paper towels. Season both sides with 3/4 teaspoon of the salt, the black pepper, garlic powder, and paprika.

Step 2: Lightly flour the chicken

Place the flour in a shallow bowl or plate. Coat each cutlet lightly on both sides and shake off any excess. The coating should be thin and dry, not heavily breaded.

Step 3: Heat the skillet

Heat the olive oil and 1 tablespoon (14 g) butter in a 12-inch skillet over medium-high heat until the butter melts and begins to foam.

Step 4: Sear the chicken

Add the chicken in a single layer, working in two batches if needed. Cook for 3 to 4 minutes on the first side until golden brown.

Step 5: Finish cooking

Turn the chicken and cook for another 2 to 4 minutes, until the thickest part reaches 165°F (74°C). Transfer the cooked chicken to a clean plate.

Step 6: Rest the chicken

Let the chicken rest for 5 minutes while you prepare the garlic butter sauce.

Step 7: Melt the butter

Reduce the skillet heat to medium-low. Add the remaining 4 tablespoons (56 g) butter and let it melt.

Step 8: Cook the garlic

Add the minced garlic and cook for 30 to 45 seconds, stirring constantly. The garlic should smell fragrant but remain pale rather than deeply browned.

Step 9: Deglaze the skillet

Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen the browned bits.

Step 10: Reduce the sauce

Increase the heat to medium and simmer for 4 to 5 minutes, until the sauce has reduced slightly and looks glossy rather than watery.

Step 11: Finish the sauce

Reduce the heat to low and stir in the lemon juice, remaining 1/4 teaspoon salt, and chopped parsley.

Step 12: Return the chicken

Place the chicken cutlets back into the skillet along with any juices from the plate. Spoon the garlic butter sauce over the top.

Step 13: Warm through

Cook over low heat for 1 to 2 minutes, just until the chicken is hot and well coated. Do not simmer for too long or the chicken can become dry.

Step 14: Garnish and serve

Remove from the heat and garnish with additional parsley, lemon wedges, or crushed red pepper flakes if desired. Serve immediately with the garlic butter sauce spooned over each cutlet.

Tips for Success

Slice thick chicken breasts horizontally so every cutlet has a similar thickness.
Pat the chicken dry before seasoning and flouring to encourage better browning.
Shake off excess flour so the pan sauce stays silky rather than pasty.
Cook in batches if necessary; overcrowding causes the chicken to steam instead of brown.
Keep the heat moderate when cooking the garlic because browned garlic can quickly become bitter.
Use an instant-read thermometer and remove the chicken once it reaches 165°F (74°C).

Storage, Freezing, and Make-Ahead Instructions

Cool leftover Garlic Butter Chicken promptly and transfer it to an airtight container within 2 hours. Spoon some of the sauce over the chicken before refrigerating to help keep it moist. Store for up to 4 days.
Reheat gently in a covered skillet over medium-low heat with 1 to 2 tablespoons (15 to 30 ml) chicken broth or water. Heat until the chicken reaches 165°F (74°C).
The cooked chicken can be frozen with the sauce for up to 2 months. Cool completely, transfer to a freezer-safe container, and thaw overnight in the refrigerator before reheating.
For make-ahead preparation, slice and season the chicken up to 1 day ahead and keep it covered in the refrigerator. The garlic can also be minced ahead, but prepare the butter sauce shortly before serving for the freshest flavor.

FAQ

Can I use chicken thighs for Garlic Butter Chicken?

Yes. Use the same weight of boneless, skinless chicken thighs. They may need a little more cooking time and should reach at least 165°F (74°C).

Why is my chicken dry?

The chicken was likely overcooked or the cutlets were too thin. Use an instant-read thermometer and remove the chicken as soon as the thickest portion reaches 165°F (74°C).

Can I make Garlic Butter Chicken without flour?

Yes. Omit the flour and cook the seasoned chicken directly in the oil and butter. The exterior will be less crusty, and the sauce may be slightly thinner.

Can I add cream to the sauce?

Yes. After reducing the chicken broth, stir in 1/2 cup (120 ml) heavy cream and simmer gently for 2 to 3 minutes before adding the lemon and parsley. This will create a richer, creamier sauce.

What can I serve with Garlic Butter Chicken?

Mashed potatoes, rice, pasta, roasted potatoes, green beans, broccoli, asparagus, or crusty bread all pair well with the garlic butter sauce.

Garlic Butter Chicken

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Prep Time 15

Cook Time 25

Total Time 45

Servings chicken cutlets servings