garlic butter chicken

The easiest 15 minute recipe that requires minimal prep and a few basic ingredients, yet it wows with flavor! A new weeknight dinner staple!

Garlic Butter Chicken Bites

chicken

Tbsp all-purpose flour

tsp Italian seasoning

Salt and black pepper

olive oil

Tbsp unsalted butter, (divided)

Tbsp minced fresh garlic ((4 cloves))

Tbsp finely chopped fresh parsley*

Preheat a 12-inch non-stick skillet over medium-high heat.

Dab chicken on all sides dry with paper towels.

Sprinkle flour,  Italian seasoning, and desired amount of salt and pepper (I use about 1 scant tsp salt and 1/2 tsp pepper) over chicken. Toss well to evenly coat (all flour should stick to chicken and not be left behind on cutting board, keep tossing if needed).

Add 1 Tbsp olive oil and 1 Tbsp butter to skillet, butter should melt quickly. Tilt pan to evenly coat.

Add chicken in an even layer, work to leave some space between pieces so they&#039;ll brown rather than steam.

Let cook until nicely golden brown on bottom, about 3 minutes then flip to opposite side and cook 2 minutes longer, or until nearly cooked through.

Add remaining 2 Tbsp butter in small pieces, along with garlic and parsley. Cook 1 minute longer (chicken should be 165 in center and no longer be pink).

Serve right away.

One-Pan Garlic Butter Chicken

kosher salt ((see note))

onion powder

garlic powder

pepper

unsalted butter, softened

garlic

Italian seasonings

lemon juice

sriracha

chicken broth

lb asparagus, trimmed

Italian parsley, minced

Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).

In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.

Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds.  Remove the chicken from the pan and set aside.

In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, sriracha, and parsley.

Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with more parsley and lemon slices. Serve.

Best Garlic Butter Baked Chicken Thighs Recipe — How To Make Garlic Butter Baked Chicken Thighs

Garlic Butter Baked Chicken Thighs

lb. (6-8) bone-in, skin-on chicken thighs

Kosher salt

black pepper

c. (1 stick) unsalted butter, softened to room temperature

garlic,

lemon

thyme leaves

lemon,

lb. baby potatoes, quartered

tbsp. parsley,

Made this today and it was lovely. I did not make the potatoes - instead, I made basmati rice. Added some of the butter sauce to the rice with the baked lemons, fresh flat leaf parsley, and thyme - it was great! Definitely broil and go with skin on, bone in thighs.

I use canned whole potatoes and they are excellent with this chicken. It is such an easy, quick, delicious recipe!

The potatoes came out amazing! Best part of the whole meal! Just season it a little- no salt needed on the tots. The butter will cover that.

I made this last night with a few changes. I used half the butter that was called for and added sage and rosemary to the butter mixture. I also added seasoning to the potatoes along with a little olive oil (I would leave that out next time). It ended up needing an additional ten minutes in the oven (for a total of 45). The flavor was great on the chicken and potatoes. The only thing I was a little disappointed with was that some of the potatoes were slightly underdone, I’ll make sure that they’re cut up smaller next time.

Love this recipe. So simple to prep and it takes very little time to bake. I do season the potatoes as well. Not enough flavor from the butter dripping from the chicke .

Making for the second time today  easy and so tasty.
 I had used Hannah potatoes and yams and it was absolutely delicious. I have skinless boneless on hand and still, so flavorful.
Always up the garlic amount.
UPDATE: Second time I used more than 3 lbs chicken; sliced up a whole lemon, and put lemons atop potatoes......The first attempt was better, I had used under 3 lbs chicken; sliced half a lemon and placed amongst chicken, was more than enough lemony flavor.  Would recommend broiling the last few minutes.

Super easy to prep and make! Entire family loved it!
followed everyone’s advice about seasoning potatoes so sprinkled garlic salt then covered w/ lemon slices and seasoned chicken to let bake.
Put it on broil for last 5 min to brown top of skinless thighs. Delicious!!

Not good. Way too much butter, potatoes were just soaking in a half inch of butter.

Perfect and delicious!! I was looking for a garlic butter chicken recipe to compliment my garlic butter noodles and they went perfectly together. If you love your garlic and butter this recipe is one you definitely need to try. I left out the lemon slices because I didn't want it to be too tart for my noodles, I did use the lemon zest in the butter though. I also didn't have any fresh Thyme so I substituted 1 tsp of dried thyme and it seemed to be just fine. It definitely got the family's approval! I will have to try the full recipe another night and update my review.

Making for the second time today and already shared eith a few people-easy send so tasty.
 I had used Hannah potatoes and yams and it was absolutely delicious. I have skinless boneless in hand and still, so flavorful.
Today I added 2 chopped celery sticks, and always up the garlic amount.

This is my second time cooking this chicken. Mmmmm delicious. My husband and I love it. Having Pinto Beans, Wild Rice and Garlic Buttered baked chicken Thighs.

This was a good jumping off point for inspiration - made a dijon mustard, honey, garlic, lemon, butter sauce. Only used 2 cloves of garlic and my go to, Bragg's organic seasoning along with some dried thyme. Was in a hurry so didn't have a chance to read reviews prior to making - had the same issue with potatoes underdone. I would slice potatoes in thin rounds next time and season potatoes heavily as they were missing something. Served with a side of roasted brussel sprouts.

I made this recipe with bone in but skin off chicken and sweet potatoes under and it was delicious. I did not season the potatoes as they already have so much flavor and it was a hit.

I cut my potatoes up really small only used 2 potatoes tho and they came out soft and tender in 35 mins broil for 2 mins and left in oven to keep warm before serving. Meal was really good and I didn’t even have all the ingredients just seasoned really well. The lemons are a hit on the potatoes (yummy) will be trying this again.

This recipe is so good. I have used baby reds & sweet potatoes. So easy to make, my hubby loves the thighs done this way.

Pretty Good, some of the potatoes were still hard so make sure you cut them small.

https://streaming.hearstdigitalstudios.com/42be3cd7-4f0d-4b9f-aa09-2d181c824167/video_rover_16x9_1080p_hd_1537566904_31303.mp4

Garlic Butter Baked Chicken Thighs Are The Perfect Simple Dinner

Bursting with rich buttery garlic flavor and tender chicken thighs, this is a one pot chicken and rice dinner guaranteed to impress even the pickiest eaters!

Garlic Butter Chicken Thighs and Rice Recipe

chicken thighs

paprika

salt and fresh ground pepper, (to taste)

butter

yellow onion, (diced)

garlic, (minced)

long grain white rice

low-sodium, fat free chicken broth

water

Italian Seasoning

oregano

chopped fresh parsley, (for garnish)

Preheat oven to 350F.

Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.

Add butter to a large oven-safe skillet and melt over medium heat.

Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.

Stir in rice; stir constantly for 30 seconds.

Place prepared chicken pieces over rice, and add the chicken broth and water.

Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)

Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.

Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.

Remove from oven and let stand 5 minutes.

Remove chicken from the pan and fluff up the rice with a fork.

Garnish with parsley and serve.

https://www.youtube.com/watch?v=7-81IHno7Y0

Bursting with buttery garlic flavor, this easy chicken thighs recipe is a one pot dinner guaranteed to impress even the pickiest eaters!
FULL RECIPE: https://diethood.com/garlic-butter-chicken-rice-recipe/

INGREDIENTS:

6 skinless, bone-in chicken thighs
1 teaspoon paprika
1 teaspoon dried thyme, or any other dried herbs of your choice
1/2 teaspoon garlic powder
salt and fresh ground pepper, to taste
4 tablespoons butter
1 yellow onion, diced
4 large cloves garlic, minced
1-1/2 cups long grain white rice
1-1/2 cups low-sodium, fat free chicken broth
1-1/2 cups hot water
1/2 teaspoon dried Italian Seasoning
1/2 teaspoon dried oregano
chopped fresh parsley, for garnish

DIRECTIONS:

Preheat oven to 350F.
Season chicken thighs with paprika, dried thyme, garlic powder, salt and pepper; set aside.

Add butter to a large oven-safe skillet and melt over medium heat.

Stir in diced onions and garlic; cook over medium heat for 3 to 4 minutes, or until garlic is lightly browned, stirring VERY frequently. DO NOT burn the garlic.

Stir in rice; stir constantly for 30 seconds.

Place prepared chicken pieces over rice, and add the chicken broth and water.

Season with Italian Seasoning and oregano, and bring to a boil. (You can also add more salt and pepper at this point, if desired.)

Cover skillet with a lid or aluminum foil and transfer to preheated oven; bake for 30 minutes.

Remove lid or foil and continue to bake for 15 to 20 minutes, or until liquid is absorbed.

Remove from oven and let stand 5 minutes.

Remove chicken from the pan and fluff up the rice with a fork.

Garnish with parsley and serve.

GARLIC BUTTER CHICKEN AND RICE RECIPE

Creamy Garlic Butter Chicken is an easy and delicious recipe with rich, buttery parmesan cheese sauce. Best served with pasta or rice and ready in less than 30 mins.

Creamy Garlic Butter Chicken

lbs. (600 g) skinless and boneless chicken thighs

unsalted butter

yellow onion, diced

white wine

heavy whipping cream

baby spinach leaves

sweet red mini pepper, diced

Salt

Italian seasoning

Parmesan cheese

corn starch (mixed with 1 tablespoon water)

Rinse the chicken thighs under running water, cut...

Rinse the chicken thighs under running water, cut the excess fat with a knife. Pat dry with paper towels. Season both sides of the chicken thighs with salt and ground black pepper.

Heat a frying pan (or skillet) with olive...

Heat a frying pan (or skillet) with olive oil on medium-high and cook the chicken thighs for 5 minutes on each side or until well done. Transfer the chicken to a plate and set aside.

Add butter to the frying pan (or skillet)...

Add butter to the frying pan (or skillet) and sauté garlic and onion until golden brown, add white wine and heavy whipping cream. Reduce the heat to medium and bring the sauce to a simmer.

Add spinach leaves, red mini pepper and stir...

Add spinach leaves, red mini pepper and stir well. Add Italian seasoning and grated Parmesan cheese. Add salt and black pepper to taste. If you like a thicker sauce, you can make corn starch and water slurry and add it to the sauce. Stir the sauce until it thickens.

Add the chicken back into the pan and...

Add the chicken back into the pan and simmer for a few more minutes or until the chicken thighs soaks up all the flavors from the sauce.

Dish out and serve immediately.

Tender, juicy chicken bathed in a rich garlic butter sauce with a splash of wine for extra flavor!! This EASY stovetop chicken recipe is ready in 15 minutes and will become a family FAVORITE!!

Garlic Butter Chicken

kosher salt,

black pepper,

white wine* or chicken broth,

unsalted butter,

parsley,

To a large skillet, add the olive oil,...

To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.

Allow chicken to cook on the second side...

Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.

Remove chicken with a slotted spatula and place...

Remove chicken with a slotted spatula and place it on a plate to rest.

Using caution, deglaze your skillet by adding wine...

Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.

Add the butter and allow it to melt,...

Add the butter and allow it to melt, about 1 minute; stir continuously until melted.

Add the garlic and cook until fragrant, about...

Add the garlic and cook until fragrant, about 1 minutes; stir continuously.

Turn the heat off, add the chicken back...

Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.

Optionally garnish with parsley and serve immediately.

Juicy garlic butter chicken breasts cooked in an easy white wine pan sauce is the perfect easy dinner recipe served with vegetables of your choice.

Easy white wine garlic butter chicken

chicken breasts

herbs

tsp salt

tbsp butter

white wine / chicken stock

salt and pepper (to taste

Place boneless, skinless chicken breasts in between two sheet of parchment paper and flatten slightly with a rolling pin or meat mallet.

Drizzle the chicken with olive oil and season with dried herbs of your choice, a pinch of paprika and salt.

Preheat a large pan over high heat. Add the chicken and cook for 3-4 minutes per side until the chicken is almost cooked through. Remove and set aside.

Add butter to the same pan then add the garlic and cook for a few seconds. Pour in white wine, lemon juice and seasoning.

Allow to simmer for a few minutes then add the chicken back into the pan. If you would like to add vegetables, add par-cooked green beans, broccoli, kale or sugar snap peas into the pan with the chicken.

Cook for another 3-4 minutes, basting the chicken with the sauce then serve.

Creamy Garlic Butter Chicken is dinner perfection. You will love this golden, crispy chicken doused in the most delicious garlic sauce ever!

chicken breasts ((see note))

flour

Parmesan cheese (shredded)

salt

onion

heavy cream

Parmesan cheese (grated)

Salt and pepper (to taste)

parsley (chopped)

In a shallow bowl, combine flour, parmesan cheese, garlic powder, salt, and pepper. Dredge chicken in flour mixture to coat completely. Shake off any excess.

Place a large skillet over medium-high heat. Add olive oil and butter.

Once butter is melted, add chicken to the skillet. Cook for 3-5 minutes on each side until cooked through and golden brown.

Remove chicken to a plate and set aside.

To the same skillet add the chopped onion and cook until translucent, about 5-7 minuts.

Add garlic and saute until soft and fragrant. Add a little chicken broth to deglaze the pan, being sure to scrape up the brown bits on the bottom of the pan.

Add the remaining broth and heavy cream to the skillet. Cook until simmering and then reduce heat to medium. Stir often until the sauce has thickened.

Add grated Parmesan cheese to the sauce and stir until melted. Season to taste with salt and pepper.

Return chicken to the pan along with any resting juices on the plate. Cook for 2 minutes, spooning sauce over the chicken as it cooks.

Sprinkle with chopped parsley and a little extra Parmesan cheese. Serve warm.

This garlic butter chicken is perfect for a quick and easy midweek dinner. It&#039;s rich, garlicky and only requires 4 ingredients for the sauce!

Chicken Breasts, (brought close to room temp)

/ 120 milliliters Chicken Stock

Garlic, (minced/finely diced)

tbsp finely diced Fresh Parsley

tbsp Olive Oil

tsp Garlic Powder

tsp Black Pepper, (plus more to taste)

Lemon,

Flour

In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder &amp; salt and 1/2 tsp black pepper.

Dredge

Butterfly your chicken breasts right through the centre to make 4 even sized breasts. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.

Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. Approx 3-5mins each side depending on thickness. Place to one side.

Sauce

Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in stock. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt &amp; black pepper.

Serve

Allow to simmer for a few mins until it starts to thicken, then turn down the heat to low and add the chicken back in. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste (optional - see notes).

This garlic butter chicken recipe features seared chicken and sauteed mushrooms, all in a flavorful butter, garlic and herb sauce. A super easy dinner option that always gets rave reviews from family and friends!

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Top Tags

Garlic Butter Chicken Bites

One-Pan Garlic Butter Chicken

Garlic Butter Baked Chicken Thighs

Garlic Butter Chicken Thighs and Ri...

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Easy white wine garlic butter chick...

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Garlic Butter Chicken and Mushrooms

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