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Donna R. Luis

5-Ingredient Garlic Butter Chicken

Juicy skillet-cooked chicken breasts are seasoned with garlic powder, seasoning salt, and onion powder, then sautéed in butter until fully cooked. This simple 25-minute recipe delivers rich, savory garlic flavor using just a few pantry-friendly ingredients.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tablespoons butter
  • 4 skinless boneless chicken breast halves
  • 2 teaspoons garlic powder or to taste
  • 1 teaspoon seasoning salt or to taste
  • 1 teaspoon onion powder or to taste

Equipment

  • Large skillet
  • Instant-read thermometer
  • Measuring spoons
  • Spatula or kitchen tongs
  • Serving plate

Method
 

  1. Melt the Butter: Melt 3 tablespoons of butter in a large skillet over medium heat.
  2. Add the Chicken: Place the chicken breast halves into the melted butter, arranging them in the skillet so they can cook evenly.
  3. Season the Chicken: Sprinkle the chicken with garlic powder, seasoning salt, and onion powder, adjusting the seasonings to taste.
  4. Sauté the First Side: Cook the chicken in the hot butter for 7 to 10 minutes, allowing it to sauté until the outside is cooked and the chicken is no longer pink in the center.
  5. Turn and Continue Cooking: Turn the chicken breasts over and sauté the other side for another 7 to 10 minutes, continuing until the juices run clear and the chicken is fully cooked.
  6. Check the Temperature: Insert an instant-read thermometer into the center of a chicken breast.
    The internal temperature should reach at least 165°F (74°C).
  7. Serve Hot: Remove the fully cooked chicken from the skillet and serve hot.

Notes

  • Use boneless, skinless chicken breast halves as specified for the recipe.
  • Garlic powder, seasoning salt, and onion powder can each be adjusted to taste.
  • Cook the chicken over medium heat in the melted butter to follow the original method.
  • Sauté each side for 7 to 10 minutes, checking the thickest part of the chicken for doneness.
  • The chicken is ready when it is no longer pink in the center, the juices run clear, and the internal temperature reaches at least 165°F (74°C).
  • Serve the chicken hot for the best buttery, savory flavor.