gaxownOkay, Let’s Talk About THIS Chicken…
Right, let me tell you about this easy garlic butter chicken. It’s honestly become one of those meals I lean on HARD during busy weeks. I remember the first time I made it, I was convinced something so simple couldn’t possibly taste *that* good. My husband, bless him, is usually my guinea pig for new recipes and he practically inhaled it. Now it’s a regular request, especially when we need some proper comfort food without spending hours in the kitchen. It just hits the spot, you know? And it makes the house smell absolutely incredible, which is always a bonus.
Why You’ll Probably Make This Again and Again
Honestly? I make this when I’ve had a long day and the thought of a complicated meal makes me want to just order pizza. It feels a bit fancy, but it’s ridiculously straightforward. My kids go crazy for the sauce (seriously, they try to lick the plate clean – we’re working on table manners, promise!). It’s mostly done in one pan, which, let’s be real, is a massive win for whoever’s on washing up duty (usually me, sigh). Plus, it’s super forgiving; even if you get distracted mid cook, it’s hard to properly mess up. (Though I did once almost burn the garlic… keep an eye on that bit!). It’s just reliable. Dependable. Deliciously buttery.
Gather Your Bits and Bobs (Ingredients)
- Chicken: About 1.5 lbs (maybe 650-700g?) boneless, skinless chicken thighs are my fave here – they stay juicier. But honestly, chicken breasts work fine too, just slice ’em thinner or pound ’em a bit so they cook quickly and evenly. Just watch they don’t dry out.
- Butter: A good half cup (around 115g) of unsalted butter. My nan always swore by Kerrygold, but any decent butter works a treat. If you only have salted, just reduce the added salt later.
- Garlic: Loads of it! Like, 5-6 cloves, minced. Or more if you’re a garlic fiend like me. Sometimes if I’m lazy I use the pre minced stuff form a jar, don’t tell anyone.
- Chicken Broth: Half a cup (120ml). Low sodium is probably best so you can control the saltiness. Veggie broth works in a pinch!
- Seasoning: Salt, black pepper, and maybe 1 tsp paprika (smoked or sweet, your call!). Sometimes I add a pinch of dried oregano or thyme too.
- Flour: Just 1 tablespoon of plain (all purpose) flour to help thicken the sauce slightly.
- Fresh Parsley: A generous handful, chopped. For freshness and colour at the end. Don’t skip this if you can help it!
- Optional: A squeeze of lemon juice at the end? Or a splash of white wine when you add the broth? Go wild.
Right, Let’s Get Cooking! (Directions)
- First up, pat your chicken dry with paper towels. This helps it get nice and brown instead of just steaming in the pan. Season it generously all over with salt, pepper, and the paprika.
- Get a large skillet (cast iron is brilliant if you have one, but any heavy bottomed pan works) over medium high heat. Add a tablespoon of olive oil OR about 1 tbsp of your butter.
- Once the pan is nice and hot (a drop of water should sizzle instantly), carefully place the chicken in. Don’t overcrowd the pan – cook in batches if you need to! Let it sear for about 4-5 minutes per side until it’s beautifully golden brown and cooked through. It doesn’t have to be 100% cooked yet if you used thicker pieces, it’ll finish in the sauce. Remove the chicken form the pan and set it aside on a plate for a moment.
- Turn the heat down to medium low. Now melt the rest of the butter in the same skillet. Scrape up any browned bits stuck to the bottom – that’s pure flavour, that is!
- Add the minced garlic and cook for just about a minute until it smells amazing. Watch it like a hawk! Burnt garlic is rubbish. Honestly, stare at it.
- Sprinkle the flour over the butter and garlic, whisking constantly for about a minute. It might look a bit lumpy or weird, don’t panic, it’s all good.
- Slowly pour in the chicken broth, whisking as you go to smooth out the sauce. Let it bubble gently for a couple of minutes to thicken up slightly. If you’re adding wine, pop it in just before the broth and let it bubble for 30 seconds. This is where I usually sneak a taste and adjust salt/pepper. Maybe add more garlic powder if I’m feeling it.
- Return the chicken (and any juices that have collected on the plate – don’t waste that!) back into the skillet. Spoon some of that lovely sauce over the chicken. Let it simmer gently for another 3-5 minutes, just until the chicken is heated through and the sauce has thickened a little more.
- Stir in the fresh parsley. A squeeze of lemon juice here is really nice too, cuts through the richness a bit. On second thought, definitely add the lemon!
- Serve immediately! Drizzle extra sauce over everything.
Things I’ve Learned Along the Way (Notes)
- Don’t have fresh parsley? Dried works in a pinch, use about 1 teaspoon, but add it with the broth to let it hydrate. It’s not quite the same fresh zing, but it’s better than nothing.
- If the sauce seems too thin, let it simmer a tad longer. If it gets too thick, splash in a bit more broth or even just water. It’s pretty flexible.
- Seriously, don’t walk away when the garlic is cooking. I know I said it before but I learned this the hard way and the smell of burnt garlic haunts me.
- I find chicken thighs are much more forgiving than breasts, they just don’t dry out as easily which is great if you’re juggling other things in the kitchen. Like telling the dog to get out from under your feet for the fifth time. We recently got a new puppy, a little Golden Retriever, and honestly, cooking has become an extreme sport.
Fancy Trying Something Different? (Variations)
- Creamy Version: Stir in a splash (maybe 1/4 cup?) of heavy cream or even cream cheese right at the end for an extra decadent sauce. Mmm.
- Add Veggies: Sauté some mushrooms or spinach in the pan after the chicken comes out, before you add the garlic. Wilted spinach in garlic butter sauce? Yes please.
- Spice It Up: Add a pinch of red pepper flakes with the garlic for a little kick.
- What Didn’t Work: I once tried adding capers thinking it would be like piccata… it wasn’t bad, but it just sort of clashed with the simple buttery goodness. Wasn’t my best idea, probably won’t do that again.
What You’ll Need (Equipment)
The main thing is a good, large skillet. Like I said, cast iron gives a fantastic sear, but honestly, any sturdy frying pan that can handle medium high heat will do the job. Don’t stress if you don’t have one. You’ll also need basics like a chopping board, knife, tongs (useful for turning chicken!), and a whisk.
Storing the Goodness (If There’s Any Left!)
Leftovers? What are those? Ha! Okay, seriously, if you do have leftovers, they keep pretty well in an airtight container in the fridge for 2-3 days. Reheat gently on the stovetop or in the microwave. The sauce might separate a bit when cold, but it comes back together when heated. Though honestly, in my house, it rarely lasts more than a day!
How We Like to Eat It (Serving Suggestions)
This easy garlic butter chicken is crying out for something to soak up that amazing sauce. Mashed potatoes are probably the ultimate pairing, but it’s also fantastic with pasta (linguine or fettuccine work well), rice, or even just some crusty bread for dipping. We almost always have it with some simple steamed green beans or broccoli on the side for a bit of green. My personal favourite? Over creamy polenta. Oh yes.
Top Tips (Learn From My Mistakes!)
- Don’t Rush the Sear: I once tried getting the chicken browned super fast on crazy high heat. Bad move. It burnt on the outside before cooking properly inside. Medium high heat is your friend for nice, even browning. Patience, grasshopper!
- Dry That Chicken: Seriously, use paper towels. Wet chicken = sad, grey chicken. You want that lovely golden crust.
- Taste and Adjust: Don’t just follow the salt amounts blindly. Taste the sauce before serving and add more salt, pepper, lemon, or even garlic powder if needed. Trust your taste buds! Need some help with food safety and temps? The government actually has a decent guide here.
Your Questions Answered! (FAQ)
- Can I use bone in chicken?
- You totally can! Bone in thighs would be amazing. Just be aware they’ll take longer to cook. You might want to sear them, then finish them in the oven *before* making the sauce, or just simmer them in the sauce for much longer (like 20-25 mins) until cooked through. Make sure its internal temperature is safe!
- Is this keto friendly?
- Pretty close! Just skip the flour for thickening (the sauce will be thinner, but still delicious) or use a keto friendly thickener like a tiny bit of xanthan gum. Serve with cauliflower mash or zucchini noodles. Boom, sorted.
- My sauce didn’t thicken much, what happened?
- Hmm, could be a few things. Maybe not quite enough flour, or maybe it just needed to simmer a little longer? Sometimes if the heat’s too low, it won’t thicken properly. You can always make a little slurry (mix a teaspoon of cornflour/cornstarch with a tablespoon of cold water) and whisk that in while it simmers – that usually does the trick!
- Can I freeze this?
- Yeah, you probably could freeze the cooked chicken in the sauce. I haven’t personally tried it often just because we eat it so fast. The sauce texture *might* change slightly upon thawing (butter sauces can sometimes separate a bit), but it should reheat okay. Let me know if you try it!
gaxown
