Can I make this ahead of time?

Yep! Just cook it, cool it, and store it in an airtight container. Reheat gently so you don’t dry it out—like, low and slow in a skillet.

What if I only have salted butter?

Totally fine. Just skip adding extra salt until you taste it at the end.

The thinner cutlets cook evenly, so that’s a big part of it. Also, don’t overcook—pull it off the heat when it hits 165°F inside.

Oh yes, thighs are delicious here. Just cook a bit longer since they’re thicker and fattier.

A simple, flavorful garlic butter chicken recipe that’s perfect for quick dinners and is so good, leftovers rarely last.

Scale

Pat the chicken dry and slice each breast in half horizontally to make 4 thinner cutlets. Season with salt, pepper, paprika, garlic powder, and cayenne if using.
Heat olive oil in a large skillet over medium-high heat until hot.
Add chicken and cook 4–5 minutes per side until golden brown and cooked through.
Reduce heat to low, add butter and let it melt.
Stir in lemon juice and parsley, then spoon the butter sauce over the chicken.
Serve with rice, roasted veggies, or bread to soak up the sauce.

For best results, make sure the chicken is patted dry before cooking to ensure a nice golden crust.

Keywords: garlic butter chicken, easy chicken recipe, quick dinner, pan-fried chicken