Creamy Garlic Butter Chicken
uicy seared chicken breasts in a rich garlic butter cream sauce with onions, lime, and fresh parsley. Served over fluffy white rice for a comforting one-pan dinner ready in about 30 minutes.
Equipment
- 1 | Large skillet |
- 1 | Tongs | for flipping chicken
- 1 | Wooden spoon |
- 1 | Knife |
- 1 | cutting board |
Ingredients
- 4 | | boneless chicken breasts |
- 4 | tbsp | butter |
- 6 | | garlic cloves | whole
- 1 | large | onion | sliced
- 1 | cup | heavy cream |
- 1 | | lime |
- 1/4 | cup | fresh parsley | chopped
- 1 | tsp | salt | or to taste
- 1/2 | tsp | black pepper |
- 2 | cups | cooked white rice | for serving
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Melt butter in a large skillet over medium-high heat.
- Add chicken and garlic cloves; sear 4 minutes per side until golden.
- Remove chicken to a plate; leave garlic in the pan.
- Add sliced onion and cook 3–4 minutes until softened.
- Pour in heavy cream, scrape up browned bits, and simmer 2 minutes.
- Return chicken to the pan, squeeze in lime juice, and stir in most of the parsley.
- Simmer 4–5 minutes until chicken is cooked through.
- Serve over rice, spoon sauce over top, and garnish with remaining parsley.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat gently on the stove with a splash of cream to restore the sauce texture.
Chicken thighs can be used instead of breasts for extra juiciness.
Fresh lemon works if you do not have lime.
Reheat gently on the stove with a splash of cream to restore the sauce texture.
Chicken thighs can be used instead of breasts for extra juiciness.
Fresh lemon works if you do not have lime.