Garlic Butter Chicken
Savor the bold flavors of our Garlic Butter Chicken, a mouthwatering dish that’s as friendly to your waistline as it is to your taste buds! Juicy chicken breasts are sautéed to perfection in a rich garlic-infused butter sauce, creating a delightful balance of savory goodness. Perfect for a quick weeknight dinner, this recipe will have you craving more while keeping your health goals in check!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 6 cloves Garlic
- 3 stalks Green Onions
🥩Meat & Seafood(1)
- 2 Chicken Thigh
🥛Dairy & Eggs(1)
- 4 tbsp Unsalted Butter (56 g)
🧂Spices & Seasonings(3)
- 2 tbsp Garlic Powder (30 ml)
- Salt (tt)
- White Pepper (tt)
🍯Sauces & Condiments(3)
- 2 tbsp Mirin (30 ml)
- 3 tbsp Soy Sauce (45 ml)
- 2 tbsp Soy Sauce (30 ml)
👨🍳 Instructions
- 1
Slice up the green onions, separating the whites from the greens.
- 2
Roughly chop the garlic.
- 3
Heat a skillet and add the chicken thighs to cook until fully cooked and charred.
- 4
Remove the chicken from the skillet.
- 5
Lower the heat and add the chopped garlic and the whites of the green onions to the skillet.
- 6
Once fragrant, add soy sauce, mirin, and butter.
- 7
Once the sauce is reduced, add the chicken back into the skillet.
- 8
Finish off with the green onions.
💡 Pro Tips
- ✓Cook chicken thighs skin-side down first in a dry, preheated skillet at medium-high heat (around 375°F) without moving them for 5-6 minutes to render fat and achieve a deep char through the Maillard reaction.technique375°F, 5-6 minutes
- ✓Lower the heat to medium-low (around 300°F) before adding garlic, since garlic's sugars and sulfur compounds burn above 350°F, turning bitter within 30 seconds of overheating.timing300°F, under 30 seconds risk window
- ✓Add cold butter in small cubes off direct high heat when finishing the sauce so it emulsifies slowly into the soy sauce and mirin rather than separating into an oily layer.technique1 tbsp cubes at a time
- ✓Use a 3:2 ratio of soy sauce to mirin so the sauce balances salinity with mirin's 8-14% residual sugar, allowing proper caramelization without becoming overly salty as it reduces.ingredient3:2 ratio
- ✓Return the chicken to the skillet only after the sauce has visibly thickened and reduced by about 40%, so the glaze clings to the meat instead of pooling thin around it.timing40% reduction
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Garlic Butter Chicken
Savor the bold flavors of our Garlic Butter Chicken, a mouthwatering dish that’s as friendly to your waistline as it is to your taste buds! Juicy chicken breasts are sautéed to perfection in a rich garlic-infused butter sauce, creating a delightful balance of savory goodness. Perfect for a quick weeknight dinner, this recipe will have you craving more while keeping your health goals in check!
📝 Ingredients
Serves 4🥬Fresh Produce(2)
- 6 cloves Garlic
- 3 stalks Green Onions
🥩Meat & Seafood(1)
- 2 Chicken Thigh
🥛Dairy & Eggs(1)
- 4 tbsp Unsalted Butter (56 g)
🧂Spices & Seasonings(3)
- 2 tbsp Garlic Powder (30 ml)
- Salt (tt)
- White Pepper (tt)
🍯Sauces & Condiments(3)
- 2 tbsp Mirin (30 ml)
- 3 tbsp Soy Sauce (45 ml)
- 2 tbsp Soy Sauce (30 ml)
👨🍳 Instructions
- 1
Slice up the green onions, separating the whites from the greens.
- 2
Roughly chop the garlic.
- 3
Heat a skillet and add the chicken thighs to cook until fully cooked and charred.
- 4
Remove the chicken from the skillet.
- 5
Lower the heat and add the chopped garlic and the whites of the green onions to the skillet.
- 6
Once fragrant, add soy sauce, mirin, and butter.
- 7
Once the sauce is reduced, add the chicken back into the skillet.
- 8
Finish off with the green onions.
💡 Pro Tips
- ✓Cook chicken thighs skin-side down first in a dry, preheated skillet at medium-high heat (around 375°F) without moving them for 5-6 minutes to render fat and achieve a deep char through the Maillard reaction.technique375°F, 5-6 minutes
- ✓Lower the heat to medium-low (around 300°F) before adding garlic, since garlic's sugars and sulfur compounds burn above 350°F, turning bitter within 30 seconds of overheating.timing300°F, under 30 seconds risk window
- ✓Add cold butter in small cubes off direct high heat when finishing the sauce so it emulsifies slowly into the soy sauce and mirin rather than separating into an oily layer.technique1 tbsp cubes at a time
- ✓Use a 3:2 ratio of soy sauce to mirin so the sauce balances salinity with mirin's 8-14% residual sugar, allowing proper caramelization without becoming overly salty as it reduces.ingredient3:2 ratio
- ✓Return the chicken to the skillet only after the sauce has visibly thickened and reduced by about 40%, so the glaze clings to the meat instead of pooling thin around it.timing40% reduction