Garlic Butter Chicken

Learn how to make this quick and incredibly easy garlic butter chicken recipe. It's so tasty and makes the perfect week night meal for the entire family.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 20

Total Time 50

Servings people

Calories 438kcal

Author Charla

Ingredients

1 lb boneless and skinless chicken thighs (455g)
2 teaspoon garlic granules (or can use garlic powder)
2 teaspoon onion powder
1 teaspoon parsley
1 teaspoon fresh thyme stems removed
2 teaspoon all purpose seasoning
½ teaspoon black pepper
½ teaspoon pink salt
2 tablespoon olive oil

To make the garlic butter sauce

4 tablespoon dairy free butter
6 garlic cloves minced
½ cup chicken broth (118ml)
3 tablespoon orange juice
pink salt to taste

Instructions

Add the chicken thighs to a medium sized bowl.
Season the chicken with the garlic granules, onion powder, all purpose seasoning, thyme, parsley, black pepper and pink salt.
Add the olive oil to a medium sized frying pan on medium heat.
Add the chicken and proceed to pan sear (brown) it, this should take several minutes.
Once seared, remove the chicken from the frying pan and set aside.
In the same frying pan, add the dairy free butter and garlic.
Proceed to saute the garlic until soft and translucent.
Add the chicken broth, garlic and orange juice.
Stir so all of the ingredients are combined and the thickens up (this will take several minutes to achieve.
Add the pieces of chicken to the sauce.
Reduce the heat to low and simmer for 5-10 minutes, basting the chicken with the sauce occasionally.
Do a taste test and add pink salt, if needed then serve accordingly.

Notes

I'm using dairy free butter for this recipe and the brand that I'm using is called Vitalite.

Feel free to use lemon or lime for that citrus taste, you don't have to use orange.

You can use chicken breast instead of boneless and skinless chicken thighs to make this recipe.

You can keep the chicken whole or as large chunky pieces but I like to go for smaller bites because the seasoning adheres to the meat a lot better.

This is the recipe link you will need for my All Purpose Seasoning recipe.

When adding the ingredients for the sauce, it is important to stir them, don't let the garlic burn as garlic has a tendency to be bitter then burnt.

Make sure you are using chicken stock that is low in sodium and gluten free.

Always do a taste test towards the end of cooking so you can adjust the taste to suit.

Nutrition