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15-Minute Garlic Butter Chicken - Fast, Flavorful, and Weeknight-Friendly

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into 1-inch pieces (or use chicken thighs)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon paprika (smoked or sweet)
  • 1/2 teaspoon garlic powder (optional, boosts flavor)
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter, divided
  • 4 garlic cloves, minced (or 1 tablespoon finely grated)
  • 1/3 cup low-sodium chicken broth (or water)
  • 1 tablespoon fresh lemon juice (plus extra wedges for serving)
  • 1–2 tablespoons chopped fresh parsley (or chives)
  • Red pepper flakes, a pinch (optional for heat)

Method
 

  1. Prep the chicken. Pat the chicken pieces dry with paper towels. Dry chicken browns better and won’t steam in the pan. Toss with salt, pepper, paprika, and garlic powder until evenly coated.
  2. Heat the pan. Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of the butter. When the butter melts and the pan looks shimmery, it’s ready.
  3. Brown the chicken. Spread the chicken in a single layer. Don’t crowd the pan; work in two batches if needed. Cook without moving for 2–3 minutes to develop color, then stir and cook another 2–3 minutes until the pieces are mostly cooked through and nicely browned. Transfer to a plate.
  4. Build the sauce base. Reduce the heat to medium. Add 1 tablespoon butter to the same pan, then the minced garlic. Stir constantly for 20–30 seconds until fragrant. Don’t let it burn.
  5. Deglaze. Pour in the chicken broth. Scrape up the browned bits with a wooden spoon. Simmer 1–2 minutes to reduce slightly.
  6. Finish the sauce. Stir in the remaining 1 tablespoon butter and the lemon juice. Add a pinch of red pepper flakes if you like some heat. Taste and adjust salt and pepper.
  7. Return the chicken. Add the chicken and any juices back to the pan. Toss to coat and simmer for 1–2 minutes until the chicken is fully cooked and the sauce clings.
  8. Herbs and serve. Turn off the heat. Stir in the parsley. Serve over rice, pasta, mashed potatoes, or with crusty bread to catch the sauce. Add lemon wedges on the side.