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Garlic Butter Chicken

Golden seared chicken bites tossed in a rich garlic butter sauce with fresh herbs and lemon—ready in 17 minutes.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken breasts or thighs cut into bite-sized pieces
  • 4 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 0.25 tsp crushed red pepper flakes optional
  • salt and black pepper to taste
  • fresh parsley chopped for garnish
  • lemon wedges for serving

Equipment

  • large skillet
  • Meat thermometer

Method
 

  1. Pat the chicken pieces thoroughly dry with paper towels. Season them generously on all sides with salt, black pepper, and dried oregano.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter is melted and the mixture is shimmering.
  3. Add the chicken pieces in a single layer without overcrowding the pan. Work in batches if necessary. Cook for 3 to 5 minutes on the first side without moving the pieces, allowing a golden crust to form. Flip and cook for another 3 to 5 minutes until cooked through and the internal temperature reaches 165°F. Remove the chicken to a plate and set aside.
  4. Reduce the heat to medium and add the remaining 3 tablespoons of butter to the same skillet. Once the butter is melted and starting to foam, add the minced garlic and red pepper flakes if using. Stir constantly for about 1 minute until the garlic becomes fragrant and just barely starts to turn golden.
  5. Return the chicken and any accumulated juices from the plate back to the skillet. Toss everything together, making sure each piece of chicken is well coated in the garlic butter sauce. Let it cook together for another 30 seconds to a minute.
  6. Remove the skillet from the heat. Sprinkle the fresh chopped parsley over the top and squeeze fresh lemon juice from the wedges over everything before serving.

Notes

Store leftover chicken and sauce together in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat with a tablespoon of water or chicken broth. For a creamier sauce, stir in 2 to 3 tablespoons of heavy cream at the end. The chicken can be cut and seasoned up to a day ahead and refrigerated. Use chicken thighs for juicier, more flavorful results. Skip the red pepper flakes for a mild version or double them for more heat.