Easy Garlic Butter Chicken Skillet (20-Minute Meal) Tips, FAQ & printable recipe

Tips for success

To get the absolute best sear on your chicken, make sure the meat is completely dry before it hits the hot skillet. Moisture is the enemy of browning, so pat the chicken cubes thoroughly with paper towels.

Additionally, let the cast-iron skillet heat up for a few minutes before adding the butter and chicken. A hot pan ensures the chicken sears instantly upon contact, locking in flavor.

Keep a close eye on the garlic while sautéing. Because garlic is minced finely, it can burn in a matter of seconds in a hot skillet. If your pan seems too hot after searing the chicken, remove it from the heat source for a minute to cool slightly before adding the garlic and remaining butter, then return it to medium-low heat to finish the sauce.

Variations

• Spicy Garlic Butter Chicken: Stir a half teaspoon of crushed red pepper flakes or a pinch of cayenne pepper into the melted butter along with the minced garlic to add a pleasant kick of heat.
• Lemon Garlic Butter Chicken: Squeeze the juice of half a fresh lemon into the skillet right after simmering the chicken to add a bright, citrusy note that cuts through the rich sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Freezer

Freezing is not recommended as the cream-based sauce may separate and curdle upon thawing.

Reheat

Reheat gently in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce while stirring constantly.

Allow any leftovers to cool completely at room temperature for no more than two hours before transferring them to an airtight container. Store the container in the refrigerator for up to three to four days.

Because the sauce contains cream, it may separate slightly when stored, but stirring it gently during the reheating process will help bring the creamy emulsion back together.

This dish is best enjoyed fresh, but you can easily prep the ingredients ahead of time to make weeknight cooking even faster. Cut and trim the chicken, mince the garlic, and chop the parsley up to twenty-four hours in advance, storing them in separate airtight containers in the refrigerator. When you are ready to eat, the entire meal comes together in just twenty minutes.

Serving ideas

Serve this rich and saucy chicken over a bed of warm, fluffy white rice or buttered egg noodles to soak up every drop of the delicious garlic butter sauce.

It also pairs wonderfully with roasted vegetables like broccoli, asparagus, or green beans, which provide a fresh, crisp contrast to the decadent cream sauce. A slice of crusty French bread is also perfect for wiping the skillet clean.

For a lighter option, serve the chicken bites over a bed of fresh mixed greens or alongside zucchini noodles. The heat from the chicken and sauce will soften the zucchini noodles slightly, creating a wonderful texture.

Garnish with an extra sprinkle of fresh parsley and a squeeze of fresh lemon juice right before serving to cut through the richness of the butter and cream.

Frequently asked questions

Recipe card

Easy Garlic Butter Chicken Skillet (20-Minute Meal)

Prep 10 minCook 10 minTotal 20 minServes 4

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch bites
• 4 tbsp unsalted butter, divided
• 4 cloves garlic, minced
• 1 cup creamy orange sauce, store-bought or made ahead
• 2 tbsp fresh parsley, chopped

Instructions

1. Heat a large cast-iron skillet over medium-high heat and melt 2 tablespoons of unsalted butter, swirling to coat the bottom of the pan.
2. Add the chicken bites to the hot skillet in a single layer. Sear without moving for 3 to 4 minutes until a deep golden crust forms, then flip and sear for another 2 minutes. Transfer the chicken to a clean plate.
3. Reduce the skillet heat to medium and add the remaining 2 tablespoons of unsalted butter. Once melted, add the minced garlic and sauté for 1 minute, stirring constantly to prevent burning.
4. Pour the creamy orange sauce into the skillet with the garlic butter, stirring constantly and scraping up any browned bits stuck to the bottom of the skillet, then bring to a gentle simmer.
5. Return the seared chicken bites and any accumulated juices to the skillet. Simmer the chicken in the bubbling garlic butter sauce for 3 to 5 minutes, spooning the sauce over the meat, until the chicken is tender and reaches a safe internal temperature of 165°F (74°C).
6. Remove the skillet from the heat. Scatter the chopped fresh parsley over the hot chicken and sauce before serving immediately.

Contains: milk

Estimated nutrition per serving

Calories

380

Protein

36 g

Carbohydrates

3 g

Fat

25 g

Fiber

0.2 g

Sugar

1 g

Sodium

420 mg

Automatic estimate from the ingredient list, not laboratory-verified.