This garlic butter chicken started as one of those “I don’t know what to make” dinners. I had thawed chicken breasts in the fridge, a little butter, spices and a few cloves of garlic — that’s it.

It’s one of those recipes that’s hard to mess up. You don’t need a bunch of ingredients, and the pan pretty much does the work.

I like to serve it with fluffy jasmine rice or roasted potatoes, and usually something green on the side like fresh arugula.

I’ve made it on slow Sunday nights and also when I barely have time to cook — it works both ways. It's also the perfect meal planning recipe.

overhead view of butter chicken rice bowl with freshly chopped parsley

Why I Love This Recipe

It uses basic ingredients I always have on hand.
Everything cooks in one pan and cleanup is easy.
The chicken turns out golden and buttery every time.

How I Like to Serve It

Most nights, I serve garlic butter chicken with a scoop of white rice or roasted potatoes. I’ll add some sautéed greens or a salad if I have time. It also works great with crusty bread to soak up the butter and garlic from the pan.

Prep First!

Trim and dry the chicken.
Cut into 1½-inch pieces (carefully).
Toss lightly in cornstarch.
Mince the garlic.
Cut the butter into pieces so it melts evenly.

Helpful Tips

Don’t overcrowd the pan — give the chicken space to brown.
Mince the garlic fresh. Pre-minced garlic burns faster and doesn’t taste the same.
Use plenty of butter — but a good quality butter is key! I love imported grass fed butter from France for this recipe.
Best served right away while the garlic butter is still hot and glossy.

The Ingredients You’ll Need (With Subs)

Boneless, skinless chicken thighs — you can use breasts, but thighs stay juicier (keep in mind, chicken thighs take longer to cook)
Cornstarch — potato starch works too if that’s what you have
Fresh garlic, finely minced — no pre-minced or paste
Unsalted butter — ghee also works if needed
Avocado oil or olive oil — just enough to sear the chicken
Salt
Optional: red pepper flakes or cracked black pepper
Optional: fresh parsley or chives to finish

Tip

Use a sharp knife when cutting the chicken — cut into 1½-inch pieces and dry it with paper towels first so it doesn’t slip.

How to Make This Garlic Butter Chicken Rice Bowl

Pat the chicken dry, cut into chunks, and toss with salt and cornstarch.
Cook in a hot skillet with a little oil until golden on all sides. Don’t crowd the pan.
Set the chicken aside and lower the heat.
Add butter and minced garlic. Stir until garlic softens — don’t brown it.
Return the chicken to the pan and toss to coat in the garlic butter.
Serve hot with herbs or chili flakes on top if you want a little heat.
Then serve on a bed of rice, and freshly chopped parsley.

What to Serve With Garlic Butter Chicken Rice Bowl

If you want a few simple sides, these are my go-to pairings.

Cucumber feta salad with lemon greek vinaigrette, which is fresh and easy to make ahead.
15-minute peppers and onions for delicious fajita veggies, for something warm to serve on the side.
20-minute simple black bean pasta salad, if I need something a little more filling.

If You Like This Then You’ll Love

Peruvian-style grilled chicken with creamy green sauce, which is great if you’re in the mood for bold and smoky.
Street corn chicken rice bowl, with grilled chicken, corn, and a tangy lime sauce.
Easy citrusy Cuban mojo chicken rice bowl, with marinated chicken and garlicky citrus sauce.
Filipino-style adobo chicken and coconut rice bowl, with baked chicken thighs and coconut rice.

I love hearing what you’re making. Let me know if you gave this garlic butter chicken a try — or if you made it your own way.

Olga