garlic butter chicken recipe with Smoked Paprika & Roasted Red Pepper Cream Sauce

Name: garlic butter chicken recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 pieces boneless, skinless chicken thighs, or 600 g (1.3 lb); 1 tablespoon olive oil; 1 teaspoon fine sea salt; 0.5 teaspoon freshly ground black pepper; 4 tablespoons unsalted butter, divided; 4 cloves garlic, minced, divided; 1 medium shallot, minced; 7 oz (200 g) jarred roasted red peppers, drained and roughly chopped; 1 teaspoon smoked paprika; 0.5 cup vegetable stock, or chicken stock; 1 cup heavy cream; 0.25 cup fresh parsley, finely chopped, for garnish

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I always feel good when I can get a delicious, restaurant-quality dinner on the table in under 30 minutes. This creamy garlic butter chicken recipe delivers on that promise with a beautiful, vibrant red pepper cream sauce that transforms standard weeknight chicken. We’re making a rich roasted red pepper cream sauce right in one skillet, perfect for a cozy weeknight meal that looks like a gourmet dish. This high-protein garlic butter chicken recipe uses simple techniques to create juicy chicken thighs nestled in a luxurious, flavorful sauce that takes less than 30 minutes to make. The combination of smoked paprika, garlic butter, and creamy roasted red peppers delivers a next-level comfort food experience for the whole family; it’s one of my go-to easy dinner ideas for busy evenings.

Ingredients

Boneless, Skinless Chicken Thighs (600g / 1.3 lb)
We use four pieces here for tender, juicy results in the skillet. Pat them thoroughly dry to ensure a deep, crispy sear on both sides. If preferred, you can substitute chicken breasts, but adjust the cooking time to avoid drying them out.
Olive Oil (1 tablespoon / 15ml)
Used for searing the chicken in the skillet. High-quality extra virgin olive oil works well for a rich base flavor, or you can swap for avocado oil if you prefer a higher smoke point.
Fine Sea Salt and Freshly Ground Black Pepper (to taste)
Essential seasonings for both the chicken and the finishing sauce. Start with a generous seasoning (1 teaspoon salt, 1/2 teaspoon pepper) on the chicken and adjust final sauce seasoning at the end to balance flavors.
Unsalted Butter (4 tablespoons / 60g)
Divided use: half for searing/building the sauce base, and half added at the end for richness. Unsalted butter gives you more control over the sodium content of the sauce; do not substitute margarine, as it can separate when simmering in the sauce.
Garlic and Shallot
4 cloves of fresh garlic, minced (divided for chicken searing and sauce base). 1 medium shallot, minced, adds a delicate sweetness to the sauce base. Freshly minced aromatics are key to a full-bodied sauce flavor.
Jarred Roasted Red Peppers (7 oz / 200g)
Drained and roughly chopped for the sauce base. This is the shortcut ingredient that creates the vibrant color and sweet, smoky flavor.
Smoked Paprika (1 teaspoon / 5ml)
Adds depth and a signature smoky note to the sauce. Do not confuse with hot paprika, which will add heat. It’s essential for balancing the sweetness of the roasted red peppers in this garlic butter chicken recipe.
Vegetable Stock (1/2 cup / 120ml)
Used to deglaze the pan and create the base of the sauce. Low sodium stock allows better control of the final seasoning. Chicken stock can be used as a substitute if preferred.
Heavy Cream (1 cup / 240ml)
Creates the luxurious, creamy texture of the sauce. Use full-fat heavy cream or double cream; lighter versions may curdle when heated. Add at the end over low heat to prevent separation.
Fresh Parsley (1/4 cup / 15g)
Finely chopped for a fresh garnish. Adds a bright color and balances the richness of the cream sauce.

Instructions

Preheat oven and prepare chicken
Preheat your oven to 190°C (375°F). Pat the boneless chicken thighs thoroughly dry with paper towels; this ensures a crispy sear and prevents steaming. Season both sides of the chicken with 5g (1 teaspoon) salt and 2.5g (1/2 teaspoon) black pepper.
Sear the chicken thighs
Heat the olive oil in a large, oven-safe skillet (cast iron or stainless steel) over medium-high heat until shimmering. Add the chicken thighs skin-side down (or presentation-side down) and sear for 5-7 minutes until deeply golden brown and caramelized. Flip the chicken and sear for another 3-4 minutes on the other side, then remove the chicken from the skillet and set aside on a plate.
Sauté aromatics
Reduce the heat to medium. Add 30g (2 tablespoons) of the unsalted butter to the skillet. Once melted, add the minced shallot and the 2 cloves of minced garlic (reserved for the sauce). Sauté for 2-3 minutes until fragrant and softened, being careful not to burn the garlic (which turns bitter).
Build the sauce base
Stir in the roughly chopped roasted red peppers and smoked paprika. Cook for 1 minute to toast the paprika slightly, then pour in the vegetable stock. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon to incorporate flavor.
Blend the sauce until smooth
Carefully transfer the contents of the skillet to a blender, or use an immersion blender directly in the skillet. Blend until very smooth (a couple of minutes on high speed). If using a standard blender, return the sauce to the skillet.
Finish the sauce and simmer
Add the remaining 30g (2 tablespoons) of unsalted butter and the heavy cream to the skillet with the sauce. Whisk until the butter is melted and the sauce is fully combined and simmering gently (do not let it boil vigorously). Taste and adjust seasoning with additional salt and pepper as needed. To avoid the cream sauce separating, keep the heat low and whisk constantly; if it looks like it might split, reduce the heat immediately.
Bake until chicken is cooked through
Return the seared chicken thighs to the skillet, nesting them gently into the sauce. Transfer the skillet to the preheated oven and bake for 10-15 minutes, or until the chicken is cooked through. The chicken is done when the internal temperature reaches 74°C (165°F) at the thickest part.
Rest and serve
Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes before serving. Serve the chicken thighs immediately on warm plates, nestled in a generous pool of the vibrant red pepper cream sauce. This garlic butter chicken dish is best served garnished generously with freshly chopped parsley to add color and freshness.

Side Dish Pairings for Creamy Chicken

The creamy, savory sauce from this garlic butter chicken recipe pairs wonderfully with sides that soak up every bit of flavor. These pairings ensure a balanced, satisfying meal.

Creamy mashed potatoes or polenta: The ultimate pairing for soaking up every drop of the rich roasted red pepper sauce.
Simple steamed vegetables: Steamed broccoli, asparagus, or green beans add a fresh, healthy balance to the creamy main dish.
Crusty bread: A simple baguette or ciabatta is perfect for dipping.
Rice pilaf: A light, fluffy rice pilaf with herbs complements the chicken and sauce without overpowering it.

FAQs about this Garlic Butter Chicken Recipe

Can I use chicken breasts instead of thighs?

Yes, boneless, skinless breasts work well for this garlic butter chicken recipe. Pound them to an even thickness (around 1 inch) before searing to ensure quick, even cooking. Reduce the oven time slightly to avoid drying out the leaner meat.

How do I prevent the cream sauce from splitting or curdling?

The most important trick for a smooth sauce is to add the heavy cream at the very end over low heat, and ensure it never reaches a rapid boil. Gently whisking it in ensures a smooth, stable sauce. I turn off the heat completely before adding the cream for this creamy garlic butter chicken to prevent any issues.

Is this recipe gluten-free?

Yes, all ingredients listed here are naturally gluten-free, making this high-protein meal accessible for those with dietary restrictions. Just ensure your vegetable stock or any pre-packaged roasted red peppers are certified gluten-free if you have specific sensitivities.

Can I prepare this in advance?

You can prepare the roasted red pepper sauce for this garlic butter chicken recipe up to 3 days ahead and store it in the refrigerator. When ready to serve, sear the chicken, return it to the sauce, and finish the final baking steps. This shortcut makes it a fast option for busy weeknights.

What if I don’t have smoked paprika?

You can use sweet paprika for color, but the flavor won’t have the same depth. Smoked paprika is highly recommended for this recipe’s specific flavor profile, as it adds a vital smoky note that balances the sweetness of the roasted red peppers.

Can I freeze the leftovers?

Freezing is not recommended for cream-based sauces as the texture may separate upon thawing and reheating. Store leftovers of this creamy garlic butter chicken recipe in the fridge for up to 3-4 days and reheat gently in the microwave or on the stovetop over low heat.

Conclusion

This garlic butter chicken recipe delivers on its promise of a restaurant-quality meal with simple home cooking steps. The rich, smoky cream sauce adds a unique twist that everyone will ask for again and again. Pin this recipe for later or try it this week for a delicious upgrade to your regular family dinner routine.

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Hi, I’m Grace Miller — passionate home cook and creator of CooksCraze.com, where I share simple, delicious recipes made for real life. Join me in turning everyday meals into unforgettable moments.

Garlic Butter Chicken Recipe