Garlic Butter Chicken
This Garlic Butter Chicken is a new family favorite! It comes together easily in just 15 minutes, is full of flavor, and is the perfect protein to add to any meal!
Servings 4 people
Calories 216kcal
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!
Video
Notes
Substitutions
Chicken: You can use other cuts of chicken, like precut filets, tenders, or chicken thighs. Be aware that different cuts and thicknesses will adjust cooking time. Anything with a bone will take much longer than 15 minutes. Be sure that the chicken is always cooked to 165 degrees.
Seasonings: Adjust seasonings to your own taste! Marjoram can be hard to find these days, so we use oregano in place of it sometimes.
Chicken Stock: Vegetable stock will of course also work here.
Nutrition
Serving: 1g | Calories: 216kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 67mg | Sodium: 458mg | Potassium: 161mg | Fiber: 1g | Sugar: 1g | Vitamin A: 629IU | Vitamin C: 5mg | Calcium: 18mg | Iron: 1mg
