This Quick and Easy Garlic Butter Chicken Breast Dinner Recipe is juicy, flavorful, and incredibly easy to make. Whether you're cooking for the family or meal prepping for the week, this recipe delivers every single time. It's about to become one of your go-to favorites!
Did You Know?
Pro Tips
Frequently Asked Questions
1. How do I cook chicken breast without it drying out?
Pound to even thickness, sear over medium-high heat for 5 minutes per side, and baste with garlic butter. Pull at 160 degrees and rest 5 minutes — it reaches 165 from carryover heat.
2. What is the garlic butter made of?
Melted butter with minced garlic, fresh parsley, lemon juice, and a pinch of red pepper flakes. Spoon it over the chicken continuously during the last 2 minutes of cooking.
3. Should I pound the chicken breast?
Yes — pounding to ¾ inch even thickness is the single most important step. It ensures the thick end does not stay raw while the thin end overcooks and dries out.
4. What pan should I use?
A cast iron or stainless steel skillet gives the best sear. The heavy material holds heat evenly and creates a golden-brown crust. Avoid non-stick for searing — it does not brown as well.
5. How much garlic should I use?
At least 4-5 cloves minced for 2 chicken breasts. Add the garlic to the butter in the pan during the last 90 seconds — it should be fragrant and golden, not burnt.
6. What temperature should the chicken reach?
165 degrees Fahrenheit is the USDA safe temperature. Pull at 160 and rest 5 minutes for the juiciest result — carryover heat finishes the job.
7. How fast does this dinner come together?
About 20 minutes total — 5 minutes to prep and pound the chicken, 12 minutes to cook, and 5 minutes to rest. One of the fastest complete dinners you can make.
8. What sides pair with garlic butter chicken?
Roasted vegetables, mashed potatoes, steamed rice, pasta, or a simple green salad all pair perfectly. The garlic butter doubles as a sauce for whatever you serve alongside.
9. Can I make a pan sauce from the drippings?
Yes — after removing the chicken, add white wine or broth to deglaze the pan, scraping up the browned garlic bits. Swirl in extra butter for a quick, restaurant-quality pan sauce.
10. Can I use chicken thighs instead?
Boneless thighs work great and are more forgiving — they stay juicy even if slightly overcooked. No need to pound them. Cook 6-7 minutes per side and baste with garlic butter.
Watch How to Make This
Quick and Easy Garlic Butter Chicken Breast Dinner Recipe
Ingredients
Method
- Slice chicken breast in half and pound with a meat tenderizer
- Sprinkle salt and pepper and lightly coat in the flour
- in a large skillet over medium-high heat add 2 tablespoon of butter and saute the chicken for 4 minutes per side
- Remove chicken from the skillet and set it aside
- In the same skillet add 2 tablespoon butter and melt
- Add the garlic for 30 seconds, then add the rest of the ingredients to the pan
- Bring to a simmer and let it simmer for about 5 minutes or until the sauce has been reduced
- Bring the chicken back into the skillet and coat in the sauce, finish cooking the chicken 1 more minute per side, or until cooked through. The internal temperature should read 165°F.
- Garnish with fresh parsley and serve over white rice.
- Enjoy this Quick and Easy Garlic Butter Chicken Breast Dinner Recipe!
- Creamy Garlic Chicken Breast
- Chicken Tikka Masala
- Creamy Butter Chicken
Notes
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.
Nutrition Facts (Per Serving, Approximate)
Nutrition values are estimates and may vary based on ingredients and preparation.
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