Garlic Butter Chicken Recipe For Dinner

Golden, buttery chicken infused with aromatic garlic creates an irresistible 30-minute dinner that will transform your weeknight cooking forever.

Why You’ll Love This this Garlic Butter Chicken

This garlic butter chicken hits different when you slow-cook that garlic until it’s all mellow and buttery, creating layers of flavor that’ll make your kitchen smell like pure comfort.

You can throw in whatever vegetables are hanging out in your fridge – peppers, onions, maybe some roasted red peppers if you’re feeling fancy – and suddenly you’ve got a complete meal that looks way more impressive than the effort you actually put in.

The best part is how the butter creates this silky sauce that coats everything perfectly, especially when you add a generous sprinkle of Parmesan cheese that melts into every single bite.

Ingredients List

You’ll need just a handful of simple ingredients to create this restaurant-quality garlic butter chicken that’ll have everyone asking for seconds.

  • Boneless chicken thighs
  • Fresh garlic cloves
  • Butter
  • Heavy whipping cream
  • Parmesan cheese
  • Fresh basil or Italian parsley
  • Bell peppers
  • Onions
  • Roasted red peppers
  • Sun-dried tomatoes
  • Jumbo shrimp (optional)

Here’s the thing about keeping this dish on the healthier side – and trust me, I get that we’re talking about butter and cream here, so “healthy” is relative:

  • Chicken thighs pack more protein and flavor than breasts, plus they’re harder to overcook into rubber.
  • All that garlic isn’t just for show – it’s loaded with antioxidants and immune-boosting properties.
  • The vegetables add fiber, vitamins, and color without adding many calories.
  • You can lighten things up by using half-and-half instead of heavy cream, though you’ll sacrifice some of that silky richness.
  • Fresh herbs bring vitamins and that bright flavor that cuts through all the richness.

Step by Step Directions

one pan garlic butter chicken

This garlic butter chicken comes together in one pan with perfectly tender chicken and a rich, creamy sauce that’s ready in under 30 minutes.

  • Season and sear boneless chicken thighs in a large skillet until golden brown on both sides, then remove and set aside.
  • Melt butter in the same pan and add minced garlic, cooking slowly until fragrant and mellow.
  • Add diced bell peppers and onions, sautéing until softened.
  • Stir in roasted red peppers and sun-dried tomatoes, cooking for another 2 minutes.
  • Pour in heavy whipping cream and bring to a gentle simmer.
  • Return chicken to the pan and add jumbo shrimp if using.
  • Simmer until chicken is cooked through and shrimp is pink.
  • Remove from heat and stir in grated Parmesan cheese until melted.
  • Garnish with fresh basil or Italian parsley before serving.
  • Add pasta water if serving over pasta for extra creaminess.

For busy weeknights, consider adapting this recipe for a premium slow cooker to allow the flavors to develop while you’re away from the kitchen.

Substitutions and Variations

  • Herb swaps – Fresh Italian parsley, oregano, or even some chopped chives can replace the basil without missing a beat
  • Seafood focus – Double down on the shrimp and skip the chicken entirely, or try scallops for something a little fancy
  • Pasta additions – Toss in cooked spaghetti, penne, or my personal favorite, capellini, right into the pan with a splash of pasta water for the creamiest result

Additional Things to Serve With This Dish

This dish practically begs for some good company on the plate, and honestly, who are we to deny it what it wants?

  • Crusty bread – Because let’s be real, you’re going to want something to soak up every last drop of that garlicky butter sauce, and a warm baguette or sourdough does the job beautifully.
  • Simple green salad – A handful of mixed greens with a light vinaigrette cuts through all that rich, buttery goodness and makes you feel like you’re being responsible about vegetables.
  • Roasted asparagus or green beans – Pop them in the oven while your chicken cooks, drizzle with olive oil and salt, and you’ve got yourself a proper side that doesn’t require much brain power.
  • Rice or pasta – If you didn’t already toss pasta right into the pan, a bed of fluffy rice or even some buttery egg noodles makes this feel like a complete, stick-to-your-ribs kind of meal.
  • Roasted potatoes – Cut them small, season them well, and let the oven work its magic while you focus on not burning the garlic, which, let’s face it, is harder than it sounds.

Cooking Tips & Tricks (Chef’s Notes)

Look, I’m going to share the secrets that separate the pros from the people who end up with rubbery chicken and burnt garlic bits.

  • Don’t rush the garlic – This is where most people mess up, and honestly, I get it because garlic goes from perfect to bitter faster than you can say “dinner’s ruined,” so keep that heat at medium and watch it like you’re babysitting your neighbor’s expensive cat.
  • Pound your chicken to even thickness – Nobody wants to bite into chicken that’s simultaneously overcooked and undercooked, which is exactly what happens when you’ve got thick spots and thin spots doing their own thing in the pan.
  • Let the butter get foamy before adding garlic – Real butter will foam up and settle down, and that’s your cue that it’s hot enough to wake up all those garlic flavors without turning them into little brown pieces of sadness.
  • Use fresh garlic, not the jarred stuff – I know, I know, the pre-minced garlic is convenient, but it tastes like garlic’s distant cousin who moved to the suburbs and lost all personality.
  • Save some pasta water if you’re doing the pasta version – That starchy water is liquid gold for making everything come together in the pan, plus it makes you look like you actually know what you’re doing.
  • Don’t flip the chicken too early – Let it get a proper golden crust before you even think about moving it, because impatient flipping leads to sad, pale chicken that sticks to the pan like it’s holding a grudge.

Nutritional Facts

This garlic butter chicken packs serious flavor while keeping the nutritional profile relatively balanced, especially when you pair it with lighter sides.

  • Calories: 380-420 – Most of this comes from the chicken protein and butter, so you’re getting substantial fuel without going overboard.
  • Protein: 35-40g – Chicken breast delivers complete protein with all essential amino acids your muscles are begging for.
  • Fat: 24-28g – The butter adds richness and helps your body absorb fat-soluble vitamins, though you can dial this back if needed.
  • Carbohydrates: 2-4g – Practically negligible unless you’re counting every gram, mostly from the garlic and any herbs.
  • Sodium: 580-650mg – Keep an eye on this if you’re watching salt intake, especially if you’re adding extra seasoning.
  • Cholesterol: 110-125mg – Standard for chicken breast, plus a bit extra from the butter.
  • Saturated Fat: 12-15g – About half your daily limit if you’re following standard guidelines, so plan the rest of your day accordingly.
  • Iron: 6-8% DV – Decent amount from the chicken, though not a powerhouse source.
  • Vitamin B6: 25-30% DV – Chicken is excellent for this energy-metabolism vitamin.
  • Phosphorus: 20-25% DV – Important for bone health and cellular function.

Fun “Did You Know?”

Ever wonder why garlic becomes so mellow and sweet when you cook it slowly in butter? When garlic’s heated gently, harsh sulfur compounds break down into sweeter, nutty flavors.

That’s why I always cook my garlic low and slow for the best taste.

Here’s another fun fact: adding pasta water to your garlic butter creates instant creaminess because the starchy water acts as a natural emulsifier.

Plus, garlic’s been used medicinally for over 5,000 years! Ancient Egyptians even gave it to pyramid builders for strength.

Who knew your dinner could have such fascinating history behind it?