This Garlic Butter Chicken with Parmesan and Herbs is an easy 30-minute chicken dinner made with juicy chicken breasts, fresh garlic, melted butter, Parmesan cheese, and aromatic herbs. This flavorful garlic butter chicken recipe pairs perfectly with potatoes, rice, pasta, or vegetables.
How to Make Garlic Butter Chicken
1. Season the Chicken Breasts
Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, paprika, Italian seasoning, and oregano.
2. Sear the Chicken in a Skillet
Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 4–5 minutes on each side, until golden brown.
Transfer the chicken to a plate and set aside.
3. Prepare the Garlic Butter Sauce
Reduce the heat to medium. Add the butter to the same skillet.
Once the butter melts, add the minced garlic and cook for about 30–60 seconds, stirring frequently. Be careful not to burn the garlic.
Pour in the chicken broth and lemon juice. Stir well, scraping up the browned bits from the bottom of the skillet.
4. Add the Parmesan Cheese
Stir the grated Parmesan cheese into the garlic butter sauce until it begins to melt, and the sauce becomes smooth and slightly creamy.
5. Finish Cooking the Chicken
Return the chicken breasts to the skillet. Spoon the Parmesan garlic butter sauce over the chicken.
Reduce the heat to medium-low, cover, and cook for another 5–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
6. Garnish and Serve
Sprinkle the chicken with fresh parsley and additional Parmesan cheese. Spoon the remaining garlic butter sauce over each serving.
Tips for the Best Garlic Butter Chicken
For evenly cooked chicken, use chicken breasts that are similar in thickness. If they are very thick, slice them horizontally or gently pound them before cooking.
Freshly grated Parmesan melts better than pre-shredded cheese and gives the sauce a smoother texture.
Keep the heat moderate when cooking the garlic. Garlic can become bitter if it browns too quickly.
Use a meat thermometer to check that the thickest part of each chicken breast reaches 165°F (74°C).
Garlic Butter Chicken Recipe Variations
For another quick garlic-Parmesan chicken option, try these Garlic Parmesan Air Fryer Chicken Bites.
Garlic Butter Chicken and Potatoes: Serve the chicken with roasted baby potatoes or add cooked potatoes directly to the skillet.
Creamy Garlic Chicken: Add about 1/2 cup of heavy cream after adding the chicken broth for a richer sauce.
Garlic Lemon Chicken: Increase the lemon juice and add fresh lemon zest for a brighter flavor.
Spicy Garlic Chicken: Add red pepper flakes or a pinch of cayenne pepper to the sauce.
What to Serve with Garlic Butter Chicken
- Mashed potatoes
- Roasted potatoes
- Steamed rice
- Pasta
- Green beans
- Roasted broccoli
- Asparagus
- Fresh garden salad
- Garlic bread
How to Store and Reheat Garlic Butter Chicken
Store leftover garlic butter chicken in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over low heat with a splash of chicken broth to keep the chicken moist.
You can also freeze the cooked chicken for up to 2 months. Thaw it overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well in this recipe and tend to stay especially juicy. Cooking time may need to be adjusted depending on their size.
How do I know when the chicken is done?
The thickest part of the chicken should reach an internal temperature of 165°F (74°C).
Can I make garlic butter chicken without Parmesan?
Yes. You can leave out the Parmesan for a simpler garlic butter sauce. The flavor will still be rich and savory.
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- Chicken Breast 4 pieces
- Garlic 5 cloves
- Butter 3 tablespoons
- Olive Oil 2 tablespoons
- Parmesan Cheese ½ cup
- Italian Seasoning 1 teaspoons
- Oregano ½ teaspoons
- Paprika ½ teaspoons
- Salt ½ teaspoons
- Black Pepper ½ teaspoons
- Lemon Juice 1 tablespoon
- Parsley 2 tablespoons
- Chicken Broth ⅓ cup
- Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, paprika, Italian seasoning, and oregano.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 30–60 seconds, stirring frequently, until fragrant. Do not let the garlic burn. Pour in the chicken broth and lemon juice. Stir well and scrape up any browned bits from the bottom of the skillet.
- Stir the grated Parmesan cheese into the garlic butter sauce until it begins to melt and the sauce becomes smooth and slightly creamy.
- Return the chicken breasts to the skillet and spoon the Parmesan garlic butter sauce over them. Reduce the heat to medium-low, cover, and cook for another 5–8 minutes, or until the thickest part of the chicken reaches an internal temperature of 165°F (74°C).
- Remove the skillet from the heat. Sprinkle the chicken with chopped fresh parsley and additional Parmesan cheese. Spoon the remaining garlic butter sauce over each serving and serve warm.
