This One Pan Garlic Butter Chicken is the perfect choice if you're looking for a delicious and easy-to-make meal the whole family will love.
The combination of juicy chicken and savory garlic butter sauce is irresistible. You can serve it with potatoes or over rice or pasta for a delicious and quick dinner.
This recipe uses chicken breast fillets to ensure you get tender, juicy chicken. The chicken is pan-fried until golden, and the sauce is made in the same skillet. One pan and on the table in under 30 minutes!
Filleting a chicken breast
This recipe takes 2 chicken breasts and turns them into 4 chicken fillets; this ensures the chicken cooks quickly, meaning it is less likely to dry out, leaving you with tender, juicy chicken.
The method is quite simple and one I use a lot! Most chicken breast recipes on Sprinkles and Sprouts use this method. It is economical and also gives you great results!
- Pat each chicken breast with kitchen paper to stop them from sliding around the board.
- Place the chicken breast flat on a chopping board, smooth side facing upwards.
- Use a large sharp knife to cut sideways through the breast.
- Keep the knife flat and parallel to the chopping board as you cut through the breast.
- Carefully cut through until you have two plump fillets.
- If you find they are not an even thickness, you can use a meat mallet (or the base of a heavy pan) to bash the plumper end down. It is best to cover them with parchment paper to avoid tearing the meat.
Why You'll Love this Garlic Butter Chicken
- Ready in under 30 minutes.
- One pan cooking.
- Easy to serve with a range of sides.
- Two chicken breasts will feed 4 people.
- Easy to adapt.
These notes help make this recipe successful; it covers some but not all ingredients; for a complete ingredient list, check out the recipe card below.
Wine: Use a wine you enjoy drinking; it doesn't need to be expensive. You can swap it for chicken broth if you don't consume alcohol.
Butter: The sauce is butter-based, so the better your butter, the better the sauce. I use salted butter.
Garlic: Buying fresh garlic and mincing it yourself will give you the most flavor. But frozen garlic is a good alternative. Again, use the recipe as a guide. Like I always say, garlic should be measured by your heart, so add more or less as you prefer.
Parsley: Fresh is best as it gives you a great flavor; you can use dried instead.
We've tested this recipe at least 3 times to ensure it works well for you, have a look at our tips for getting the best dish you can!
- Filleting and flattening your chicken breasts will ensure they stay tender and juicy. Don't overcook them; they only need 3-4 minutes a side.
- Tent the chicken with foil when you remove it from the pan; this keeps it warm and helps tenderize it.
- Deglazing the pan with wine or broth adds flavor to the sauce. Use a spatula to scrape any bits from the base of the skillet.
- Please don't allow the butter to burn; you want it to melt and combine it with the reduced wine to make a rich sauce.
- Taste and adjust your seasonings once you have finished cooking. Butter varies in salt content, so season to your family's tastes.
These are suggestions and things that have worked in our test kitchen, but it is your dinner, so adapt it to suit your family. That is the beauty of cooking; we can all create our own delicious art.
- Feel free to substitute in chicken thighs; they don't need dusting in flour, season them and cook them for 15-20 minutes.
- You can swap the chicken for a pork chop or cutlet.
- Use the garlic butter sauce as a sauce for salmon.
- For an extra savory flavor, fry some shallots or finely chopped onion and add that to the sauce.
- Add veggies: Spinach, mushrooms, asparagus, and green beans taste great with garlic butter.
- Although the recipe calls for parsley, you can substitute it with what fresh herbs you have on hand. Oregano, thyme, chives, and basil will all work well.
- If you like a bit of spice, then add some red pepper flakes to the garlic butter.
Sides: This is such a versatile dish. You can serve it with potatoes, like these garlic butter potatoes, or these crispy pan-fried potatoes. Or just add some frozen french fries for a straightforward side.
It is also delicious over rice; try this garlic rice. Or serve it with pasta; it works well with herb pasta, lemon garlic pasta, or simple parsley garlic pasta. All of these would work with fresh veggies or a simple green salad.
Wine Pairing for Garlic Butter Chicken: A dry Sauvignon Blanc with those citrus overtones will balance the richness of the butter and won't be overpowered by the garlic. You could also go with a robust dry rose; again, it will balance the richness, and French roses are made for garlic dishes!
If you make this Garlic Butter Chicken, don't forget to come back and comment. You can also tag me on social media.
Any questions about the recipe? Use the comments section below.
Get the Recipe
One Pan Garlic Butter Chicken
For the chicken
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- ½ cup white wine - see note 1
- 6 cloves garlic - finely chopped
- 6 tablespoon butter
- 1 tablespoon fresh parsley - finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
- Keep a large sharp knife parallel to the board and cut sideways through the breast. (see the bulk of post for pictures)
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season both sides of the chicken fillets with salt, pepper, and garlic powder, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder
To cook the chicken
- Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken fillets to the pan.2 tablespoon olive oil1 tablespoon butter
- Cook chicken for 3-4 minutes per side until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Place the same skillet over medium heat and add white wine; use a wooden spoon or spatula to scrape off any bits stuck to the pan - bubble for a minute.½ cup white wine
- Add the garlic and butter to the pan.6 cloves garlic - finely chopped6 tablespoon butter
- As the butter melts, use a whisk to combine it with the wine.
- Sprinkle in the parsley and season with garlic powder, salt & black pepper.1 tablespoon fresh parsley - finely chopped1 teaspoon garlic powder½ teaspoon salt½ teaspoon black pepper
- Simmer the sauce on low for 2 minutes until it thickens slightly, then add the chicken back into the pan, along with any juices that have collected on the plate. Cook for a minute more.
- Spoon the butter sauce over the chicken and serve.
- Use a wine you enjoy drinking; it doesn't need to be expensive. You can swap it for chicken broth if you don't consume alcohol.
Nutrition is per serving