Creamy Garlic Butter Chicken — Step-by-Step Recipe

 Creamy Garlic Butter Chicken — Step-by-Step Recipe

Serves 3–4 | Prep 10 min | Cook 20–25 min | Total ~35 min

Ingredients

• 4 boneless skinless chicken breasts (about 1–1.2 kg / 2–2½ lb) — or 6 boneless thighs

• Salt and black pepper, to taste

• 1 tsp garlic powder (optional, for seasoning)

• 2 tbsp olive oil

• 3 tbsp unsalted butter

• 6 cloves garlic, finely minced (about 3 tbsp)

• 1 small onion or 2 shallots, finely chopped (optional)

• 200 ml heavy cream / double cream (¾ cup)

• 120 ml chicken stock or low-sodium broth (½ cup)

• 60 g grated Parmesan cheese (⅔ cup packed)

• 1 tsp Dijon mustard (optional, for tang)

• 1 tbsp fresh lemon juice (optional, brightens the sauce)

• 2 tbsp fresh parsley, chopped (plus extra for garnish)

• Pinch of chili flakes (optional)

Equipment

• Large skillet or frying pan (preferably nonstick or heavy-bottomed)

• Tongs or spatula

• Meat thermometer (recommended)

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Method — Step by step

1. Prep the chicken

1. Pat the chicken dry with paper towels (important — dry surface = better sear).

2. Pound thicker parts gently so breasts are an even thickness (about 1–1.5 cm / ½ inch) for even cooking.

3. Season both sides generously with salt, pepper, and garlic powder if using.

2. Sear the chicken

1. Heat the skillet over medium-high heat. Add the olive oil and 1 tbsp butter.

2. When butter is foaming and the pan is hot, add the chicken, leaving space between pieces.

3. Sear without moving for 3–4 minutes until golden brown. Flip and sear the other side 3–4 minutes until nicely colored.

4. Check internal temp — remove when it reaches about 155–160°F (68–71°C) (it will finish cooking in the sauce). Transfer chicken to a plate and tent with foil to rest.

Tip: If using thicker thighs, sear 4–5 minutes per side and ensure they reach the same resting temp.

3. Make the garlic butter sauce

1. Reduce heat to medium. In the same pan, add the remaining 2 tbsp butter.

2. Add chopped onion/shallot (if using) and sauté 2–3 minutes until soft and translucent.

3. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it burn.

4. Pour in the chicken stock and scrape any browned bits from the pan (deglazing step). Let it simmer 1–2 minutes to reduce slightly.

4. Finish the creamy sauce

1. Stir in the heavy cream and Dijon mustard. Bring to a gentle simmer (do not boil hard).

2. Add grated Parmesan slowly, stirring until melted and smooth. Simmer 2–3 minutes until sauce thickens to coat the back of a spoon.

3. Stir in lemon juice (if using), chopped parsley, and a pinch of chili flakes. Taste and adjust salt/pepper.

5. Combine and finish cooking

1. Return the seared chicken (and any juices on the resting plate) to the skillet, spooning sauce over each piece.

2. Simmer gently for 3–5 minutes, or until the chicken’s internal temperature reaches 165°F / 74°C. Sauce should cling to chicken.

3. Turn chicken once so it’s evenly coated.

6. Rest & serve

1. Let the chicken rest 2 minutes in the sauce off heat.

2. Garnish with extra chopped parsley and a light grating of extra Parmesan if you like.

3. Serve with steamed rice, mashed potatoes, buttered pasta, or crusty bread to soak up the sauce.

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Tips & Variations

• Mushroom version: Sauté 150 g sliced mushrooms after the onions, before adding garlic. Continue recipe as written.

• Spinach: Stir in a couple of handfuls of baby spinach at the same time as the cream — it wilts into the sauce.

• Make it lighter: Use half-and-half or a mix of milk + 1 tbsp flour (for thickening) instead of heavy cream — sauce will be lighter but less decadent.

• Herby twist: Add 1 tsp dried Italian seasoning or swap parsley for basil.

• For more garlicky flavor: Roast a head of garlic and squeeze into the sauce instead of raw minced garlic for a mellow sweetness.

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Storage

• Refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of stock or cream if the sauce tightens.

• Freeze (sauce and chicken) up to 2 months — thaw overnight in fridge before reheating.

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