15 Minute Garlic Butter Chicken
Our Garlic Butter Chicken is a family favorite! It comes together easily in just 15 minutes, is full of flavor, and is the perfect protein to add to any meal!
You’ll also love our Lemon Pepper Chicken!
Say hello to our latest and greatest chicken recipe! Our 15 Minute Garlic Butter Chicken has everything that we love in a chicken recipe: It’s easy, it’s delicious, and it’s packed full of garlic, which is basically its own food group to us. Plus, it comes together in just 15 minutes, making it an easy and delicious addition to any weeknight meal!
Ingredients Needed
- Chicken – This recipe is best with halved chicken breasts, but you could also use tenders, filets, or boneless thighs. To keep it under 20 minutes, you’ll want to be sure to use a cut of chicken that’s boneless. Once you add a bone, you add a ton of cooking time.
- Butter – No olive oil in this recipe, you want all of the flavor from butter. Salted is best, but if you only have unsalted, that’ll work too.
- Dried herbs – Don’t worry if you don’t have all of these; you can totally customize it to your taste!
- Fresh Garlic – This is one you cannot sub!
Step-by-Step Ingredients
Not a lot of steps because it’s so easy!
- Halve the chicken.
- Mix all of the spices (except the red pepper) in a bowl.
- Generously season the chicken on both sides.
- Heat some butter in a pan and add the chicken, and cook on each side for about 4-5 minutes
- Remove from the pan and add the remaining butter, garlic, and crushed red pepper (if desired).
Add the chicken back in the pan and finish cooking. Top with some fresh parsley and serve! 15 Minute Garlic Butter Chicken, done!
Side Dishes to Serve With
- 10 Minute Garlic Kale
- Easy Homemade Rice Pilaf
- Balsamic Spinach and Mushrooms
- Butter Garlic Mushrooms
- 15 Minute Garlic Parmesan Zoodles
- Easy 10 Minute Garlic Broccoli
- 10 Minute Sauteed Sugar Snap Peas
- 15 Minute Garlic Fried Noodles
Remember when I said that garlic is a food group around here? Yup. I wasn’t joking. If you love chicken and garlic together, we’ve got you covered.
Other Garlic Chicken Recipes
- Garlic Chicken Piccata
- Garlic Honey Chicken Thighs
- Parmesan Garlic Baked Chicken Wings
- Crock Pot Honey Garlic Chicken
And donnnee. That garlic butter sauce? Yes, you’ll want to scoop that up onto your chicken. Mmmhmm. My kids licked it off their plates. If that’s not a testament to how good it is, I don’t know what else is!
FAQs
Yes, you definitely can. But keep it boneless to keep it at the 15 minute mark. Once you add a bone, you’re adding cooking time, too.
OF COURSE. I’ve made this without the basil, have subbed the marjoram for oregano, and added more onion when we didn’t have any garlic powder. Want a little more heat? Add more chili powder! Don’t like heat at all – omit it, no problem.
If using halved chicken breasts, this recipe will take 15 minutes, but if using thicker, thinner, or different cuts of chicken, this time may vary. The best way to ensure that chicken is fully cooked is by using an instant digital thermometer to check the chicken that the internal temperature has reached at least 165 degrees F.
Enjoy! As always, if you make this recipe or any of my others, I love to hear what you think! Leave a comment below, email me, or you can find me on Facebook, Instagram, and Pinterest!
If you want to see more, be sure to sign up for my 5 Easy Ways to Start Cooking From Scratch!
Garlic Butter Chicken
Equipment
- instant read thermometer optional
Ingredients
- 2 boneless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon marjoram or oregano
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 5 tablespoons salted butter, divided
- 4-5 cloves fresh garlic, minced
- 1/2 teaspoon dried basil
- 1/2 teaspoon crushed red pepper optional
- 1/4 cup chicken stock
- 1/2 lemon juiced
- 1 tablespoon fresh parsley, minced to garnish
Instructions
- Prep Seasoning: Mix salt, garlic powder, onion powder, black pepper, basil, oregano, marjoram, crushed red pepper, and chili powder in a small bowl and set aside.
- Prep Chicken: Slice the chicken breasts in half to make 4 pieces. Season both sides of each piece with the seasoning.
- Cook: Heat 1 tablespoon of butter in a large skillet or cast iron skillet over medium high heat. Add 2 more tablespoons of butter with the chicken breasts to the hot pan. Cook chicken breasts for 4-5 minutes on each side until browned and cooked through.
- Create Sauce: Remove the chicken from the pan and add two more tablespoons of butter plus the garlic and crushed red pepper. Stir and saute one minute until garlic is fragrant. Add chicken stock and lemon juice and cook for another minute, scraping up the bits from the pan as it de-glazes.
- Finish: Return chicken to the pan and baste with butter garlic sauce.
- Serve and Enjoy! Garnish with fresh parsley and serve!
When do the oregano and marjoram go in?
With all of the other herbs! Sorry about that!
Very easy and quick for a weekday dinner! Lots of flavor with the garlic butter sauce which serves well over the homemade rice pilaf. Well written recipe that’s easy to follow.
That’s so great to hear, Amanda! Thank you so much for sharing!
Delicious I make this as often as i can!
I love to hear it, May! Thank you so much for sharing and taking the time to leave a review!
Loved this recipe. I used boneless thighs. Doubled the spices to put on chicken because there was more than recipe called for. The flavor was delicious. Thank you
Wonderful to hear, Melinda!! Thanks so much for sharing!
I only use bone in thighs. The bone adds flavor and the thighs have more flavor and juicy than the other options you suggest, I don’t care about 15 minutes. I’m in it for the flavor and this looks good. When I make it I’ll brown the thighs until they’re almost cooked through then add them to the liquid. I’ll post after I make it and give it a review.
Great recipe that is quick to make!
So glad you enjoyed it, Eric! Thanks for taking the time to leave a review! ☺️
Merci pour le partage.
Vous êtes les bienvenus!