Last Tuesday, I found myself staring into the refrigerator after a particularly long workday, wondering what I could possibly make that wouldn’t require every pot and pan in my kitchen. That’s when I spotted a package of chicken breasts and remembered this magical one-pan creation.
What started as a desperate attempt to avoid dishwashing has become my most-requested weeknight dinner.
This dish has saved countless evenings in my household, and I’m thrilled to share it with you today. The beauty of this recipe lies in its simplicity—you get tender, juicy chicken with minimal effort and maximum flavor. Even on your busiest days, you can have a restaurant-quality meal ready without the mountain of cleanup. If you’re looking for more comforting dinner ideas, you should definitely try our ultimate ground beef and potato casserole.
Recipe Overview
Cuisine: American Comfort Food
Category: Main Course
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 people
What You’ll Need
When I first started cooking, I’d often buy the cheapest ingredients available, but I’ve learned that quality really matters here. For the chicken, look for breasts that are similar in thickness—this helps them cook evenly. I prefer organic when possible, but whatever you choose, make sure they’re plump and pink without any grayish tones. The butter should be real, not margarine, for that rich flavor we’re after.
You’ll need a good oven-safe skillet—I use my trusty cast iron, but stainless steel works beautifully too. The pan should be large enough to fit all four chicken breasts without crowding. Tongs for flipping, a small bowl for mixing your seasonings, and a meat thermometer are your best friends for this recipe.
INGREDIENTS
I have this little ritual where I line up all my ingredients before starting—it makes the cooking process feel like a peaceful meditation rather than a frantic race against time. There’s something satisfying about seeing everything organized and ready to go. The aroma of the garlic as you mince it, the golden color of the butter melting in your pan—these small moments make cooking such a joy.
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 4 tablespoons unsalted butter, divided
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ¼ teaspoon red pepper flakes (optional)
- ½ cup chicken broth
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper to taste
PREPARATION
I’ll never forget the first time I made this for my parents—they couldn’t believe something so flavorful came together in one pan. My dad, who’s usually skeptical about “fancy” recipes, asked for seconds and even took leftovers home. That’s when I knew this dish was something special worth sharing with everyone. If you’re planning a special occasion meal, consider pairing it with our stunning pumpkin layer cake for dessert.
One-Pan Garlic Butter Chicken – Easy Juicy Recipe
INGREDIENTS
PREPARATION
Notes
Enjoy your homemade One-Pan Garlic Butter Chicken – Easy Juicy Recipe!
Nutrition Information
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
- Melt 2 tablespoons of butter in your oven-safe skillet over medium-high heat. Once hot, add the chicken and cook for 5-6 minutes per side until golden brown. Remove chicken and set aside.
- Reduce heat to medium and add remaining butter to the same pan. Add garlic and cook for 1 minute until fragrant—be careful not to burn it.
- Stir in Italian seasoning, paprika, and red pepper flakes (if using), then pour in chicken broth. Scrape up any browned bits from the bottom of the pan—that’s where the flavor lives!
- Return chicken to the pan, spooning some of the garlic butter sauce over each piece. Transfer the skillet to the oven and bake for 12-15 minutes until chicken reaches 165°F (74°C) internally.
- Remove from oven, sprinkle with fresh parsley, and let rest for 5 minutes before serving. The resting time allows juices to redistribute throughout the meat.
NUTRITION INFORMATION
- Calories: 285
- Protein: 35g
- Carbohydrates: 2g
- Fat: 14g
- Saturated Fat: 8g
- Cholesterol: 125mg
- Sodium: 320mg
Perfect Pairings and Serving Suggestions
What I love about this garlic butter chicken is how versatile it is. On busy nights, I’ll often serve it with simple steamed vegetables or a quick salad. When I have more time, I’ll make creamy mashed potatoes to soak up that delicious sauce—my family fights over every last drop. For a low-carb option, cauliflower rice works wonderfully, and it only takes minutes to prepare.
If you’re hosting guests, this dish elevates beautifully with some roasted asparagus or green beans almondine. The bright green vegetables create a lovely contrast with the golden chicken. A crisp white wine like Sauvignon Blanc complements the garlic butter sauce perfectly, though my kids prefer apple juice in fancy glasses to feel included in the special meal.
Storage and Reheating Tips
Leftovers keep beautifully in the refrigerator for up to three days when stored in an airtight container. The flavors actually deepen overnight, making tomorrow’s lunch something to look forward to. When reheating, do so gently over low heat on the stovetop with a splash of chicken broth to keep the meat moist. Microwaving can make the chicken rubbery, so if you must use one, cover it with a damp paper towel and use the defrost setting in short bursts.
You can also freeze this dish for up to two months. I like to portion individual servings with some of the sauce in freezer bags. Thaw in the refrigerator overnight before reheating. This makes for wonderful emergency meals when unexpected guests arrive or when you simply don’t feel like cooking. For those following a low-carb lifestyle, you might also enjoy our delicious keto pumpkin muffins as a quick breakfast option.
FREQUENTLY ASKED QUESTIONS
Can I use chicken thighs instead of breasts?
Absolutely! Bone-in, skin-on thighs work wonderfully and become incredibly juicy. You’ll need to increase the cooking time by 5-7 minutes. The higher fat content in thighs makes them more forgiving if you accidentally overcook them.
My chicken sometimes turns out dry—what am I doing wrong?
The most common issue is overcooking. Invest in a simple meat thermometer—it takes the guesswork out. Remove the chicken from the oven at 160°F since it will continue cooking as it rests. Also, make sure your chicken breasts are similar thickness.
Can I make this dairy-free?
Yes, substitute the butter with olive oil or vegan butter. The flavor profile changes slightly, but it’s still delicious. You might want to add a teaspoon of nutritional yeast for that buttery depth if using oil.
Conclusion
This One-Pan Garlic Butter Chicken has become my go-to solution for busy evenings when I want something satisfying without the kitchen chaos. The method creates incredibly juicy results every time, and the cleanup is practically nonexistent. I hope this recipe brings as much joy to your table as it has to mine. If you try it, I’d love to hear how it turned out for you!
