One-Pan Garlic Butter Chicken
By Second Helping Kitchen · Updated
- Prep Time
- 10 min
- Cook Time
- 20 min
- Total Time
- 30 min
- Servings
- 4 servings
This one-pan garlic butter chicken is the dinner you make when you want something that tastes like it took an hour but actually takes thirty minutes and one skillet.
Boneless chicken thighs get seared until golden, then finished in a garlic butter pan sauce with a splash of chicken broth and lemon. No marinating, no oven, no fuss.
Why You'll Love This Recipe
- One pan, one cutting board — cleanup takes five minutes.
- Ready in 30 minutes, start to finish.
- The garlic butter pan sauce is good enough to make you want seconds of just the sauce.
Ingredients You'll Need
- 1.5 lbs boneless, skinless chicken thighs
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 5 cloves garlic, minced
- 1/2 cup low-sodium chicken broth
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
Step-by-Step Instructions
- 1
Pat the chicken thighs dry and season both sides with salt, pepper, and paprika.
- 2
Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5-6 minutes per side, until golden brown and cooked through (165°F internal temperature). Transfer to a plate.
- 3
Reduce heat to medium and melt 2 tablespoons of butter in the same skillet. Add the garlic and cook for 30 seconds, until fragrant.
- 4
Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Simmer for 2-3 minutes until slightly reduced.
- 5
Stir in the remaining 2 tablespoons of butter until the sauce is glossy. Return the chicken to the pan and spoon the sauce over top.
- 6
Sprinkle with fresh parsley and serve hot, spooning extra sauce over rice, mashed potatoes, or crusty bread.
Tips for Success
- Pound thicker thighs to an even thickness so they cook evenly.
- Let the chicken rest in the pan sauce for a couple of minutes off heat — it soaks up more flavor.
- Swap chicken broth for white wine if you want a slightly deeper pan sauce.
Nutrition Facts
Per serving. Estimated, for informational purposes only.
- Calories
- 412
- Fat
- 29g
- Saturated Fat
- 12g
- Carbohydrates
- 3g
- Fiber
- 0g
- Sugar
- 0g
- Protein
- 34g
- Sodium
- 640mg
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Yes — chicken breasts work fine, just watch the cook time since they can dry out faster. Pound them to an even thickness and pull them off the heat as soon as they hit 165°F.
What should I serve with garlic butter chicken?
Mashed potatoes, rice, or a simple green salad all work well since the pan sauce is the real star and pairs with almost anything.
Can I make this ahead of time?
The chicken is best fresh, but you can make the sauce ahead and reheat it gently with the cooked chicken just before serving.
