Easy Garlic Butter Chicken Recipe

Ever stare into your fridge, completely stumped about dinner, white takeout whispers your name?

That was me last night – broke and clueless, until this garlic butter chicken swooped in to save the day.

If you’ve been there, you’re going to want this trick up your sleeve. It’s fast, easy, and it turns a boring night into something delicious – all in about 15 minutes.

Trust me, it’s soooo good you’ll wish you’d found it sooner.

Stick around, because I’m spilling the secret to going from lost to fed without breaking a sweat. Ready to ditch the dinner panic? Keep reading, you guys!

Why I’m Obsessed with This Recipe (And You Will Be Too)

I’m totally obsessed with this garlic butter chicken. It’s my favorite thing to cook now.

I love how it’s so easy and fast. It tastes incredible every time. It saves me when I have no clue what to make for dinner.

You guys are going to love it just as much as I do.

This recipe is so SIMPLE that anyone can pull it off. There’s no need for fancy tricks or hours in the kitchen.

I make it and CAN’T believe how good it turns out. Every bite is packed with flavor. It takes a dull night and makes it WAYYY better without any effort.

I keep coming back to it because it never lets me down. You’ll feel the same way after you try it. It’s just that AWESOME.

What You Need to Make This Dish

• Chicken breast (or thighs): I go with chicken breast because it’s what I usually have around. It cooks fast and soaks up all the flavor. You can totally use chicken thighs instead – doesn’t matter.
  
  
• Garlic cloves (A LOTTTT): Garlic is the heart of this dish. I use a bunch of cloves – like, way more than you’d think – because that strong, punch taste is what makes it unforgettable.
  
  
• Butter: Butter will DEFINITELY make everything better, a must-have for this recipe.
  
  
• Garlic powder and onion powder: I sprinkle in garlic powder and onion powder together for a double flavor boost.
  
  
• Salt and pepper: Salt and pepper are my go-to duo. They’re simple but bring everything together perfectly.
  
  
• Paprika: Paprika goes in for a bit of color and a mild, smoky vibe. I love how it makes the chicken look tasty before you even bite into it.
  
  
• Oyster sauce: This is my secret weapon here. It’s thick and a little sweet, with this deep, salty flavor that ties the sauce together.
  
  
• Soy sauce: Soy sauce brings that salty, umami punch.
  
  
• Honey: I love how honey softens the salty stuff and gives the sauce a sticky, glossy finish.
  
  
• Hot sauce (if you want it spicy): Hot sauce is optional, but I love tossing in some Chinsu hot sauce when I want a kick. You can use Chinsu like I do, or any hot sauce you’ve got – like Sriracha, Tabasco, what’s in your fridge.

Step-by-Step to Make This Garlic Butter Chicken

Step 1: Cut and season the chicken

• Grab your chicken breast and cut it into small cubes.
• Mix in garlic powder, onion powder, salt, black pepper, and paprika.
• Add a splash of olive oil and some cornstarch.
• Mix it all up so every piece gets coated real good.

Step 2: Fry the chicken

• Heat a pan with a olive oil.
• Toss in the chicken cubes when it’s hot.
• Fry them till they’re golden on the outside.
• Pull the chicken out and set it aside – keep that pan, DON’T clean it yet.

Step 3: Butter and garlic time

• Drop a BIG chunk of butter into the same pan.
• Add a bunch of chopped garlic cloves.
• Cook it till the garlic smells amazing.

Step 4: Make the sauce

• Pour in oyster sauce, soy sauce, a bit of honey, and some Chinsu hot sauce.
• Splash in a little water to keep it smooth.
• Stir everything for a minute white it bubbles up.
• Add the chicken back in and stir for 2 more minutes or till the sauce gets thick and sticks to the chicken.

Step 5: Finish and serve

• Turn off the heat.
• Serve with white rice and add steamed veggies like broccoli or fresh cucumber slices.

Tips to Store the Leftovers

If you get extra garlic butter chicken, here’s how you keep it tasty for later:

• Let it cool for about 20 minutes after cooking. If you toss it in the fridge hot, it’ll get soggy, so this keeps it good for reheating.
  
• Put it in a container with a tight lid.
  
• For a few days, store it in the fridge, It’s good for 3-4 days.
  
• For longer, freeze it in a bag. It’ll stay tasty for 2 months.
  
• To reheat, use a pan with little water. Or pop it in the microwave – just over it and heat slow.

FAQs You Might Have About This Recipe

1. Can I use other meats instead of chicken?

Yeah, you totally can! I stick with chicken because it’s easy, but pork or shrimp would work too. Just cut them small like the chicken and cook till they’re done.

2. What if I don’t have oyster sauce?

No worries if you’re out or don’t have it. You can skip it and add a little extra soy sauce or even a splash of fish sauce if you’ve got that.

3. How spicy does the hot sauce make it?

It’s up to you! I use Chinsu hot sauce for mild kick – nothing crazy. It you like it hotter, add more, or skip it if spice isn’t your thing.

4. Can I make it ahead of time?

For sure! You can cook it up and keep it in the fridge for 3 or 4 days. Reheat it in a pan with a bit of water, and it’s good to go. Saves you time when you’re busy.

5. What if I don’t like garlic that much?

I get it! If it’s too much for you, cut back to just a couple cloves and skip the garlic powder. You’ll still get a yummy dish, just less intense.