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If you’re looking for a quick dinner or a crave-worthy snack, this Butter Garlic Chicken is the answer! It’s sweet, salty, buttery, and garlicky—everything you want in a comfort dish. Inspired by Korean-style soy garlic chicken, this version is super easy, uses just one pan, and takes minimal effort.
Whether you’re cooking for the family or whipping something up for yourself, this recipe is a weeknight hero. You’ll love how fast it comes together—and how fast it disappears from the plate!
Why You’ll Love This One Pan Butter Garlic Chicken Recipe
One pan = less cleanup!
Ready in under 30 minutes (plus quick marination).
Great as a meal or snack.
Buttery, garlicky, sticky goodness.
Kid-approved and totally customizable.
Ingredients For Your One Pan Butter Garlic Chicken (And What They Do)
For the Chicken:
- Chicken breast or thighs (270g): Lean and protein-rich. Thighs add extra juiciness!
- Salt & pepper: Simple seasoning base.
- Cornstarch: Helps create a crispy outer layer.
- Gimbap seaweed (optional): Adds a light umami crunch if wrapped.
- Cooking oil: For pan-frying.
For the Garlic Sauce:
- Minced garlic: The flavor star!
- Soy sauce: Adds salty depth.
- Honey: Gives it that sticky-sweet glaze.
- Cooking wine or vinegar: Adds balance.
- Butter: Rounds out the sauce with richness.
Optional Toppings:
- Crushed peanuts or sesame seeds: For crunch and nutty flavor.
Instructions – Step-by-Step
1. Prep the Chicken
Slice the chicken into finger-sized strips. Toss it with salt and pepper in a bowl or bag.
Let it chill in the fridge for 30–60 minutes to soak up flavor.
2. Coat with Cornstarch
Dust each piece of chicken lightly with cornstarch. This helps make it crispy when pan-fried.
3. Wrap in Seaweed
Cut seaweed into small strips.
Wrap one piece around each chicken strip. Use a dab of water to help seal the ends.
4. Pan-Fry the Chicken
Add a bit of oil to your non-stick pan.
Cook chicken over low heat until it’s about 70% cooked—it should look white but not browned.
Take it out and wipe the pan to remove extra oil.
5. Make the Garlic Butter Sauce
In the same pan, melt the butter. Add minced garlic and cook until fragrant (but not burned).
Pour in soy sauce, honey, and cooking wine.
Stir everything for a minute until bubbly and slightly thickened.
6. Sauce It Up
Toss to coat in that golden garlic sauce.
Let it cook through and caramelize for that sticky finish.
Turn off the heat.
7. Serve & Garnish
Top with roasted peanuts or sesame seeds and serve hot!
This is best enjoyed right off the pan.
Cooking Tips & Techniques
Use chicken thighs for juicier, more forgiving bites.
Don’t overcook the chicken in the first step—just until it turns white.
If using seaweed, wrap tightly and use a little water to seal.
For extra crispiness, try air-frying the chicken before saucing.
Love spice? Stir in some gochujang or chili flakes to the sauce!
Recommended Equipment
Non-Stick Frying Pan
Tongs or Silicone Spatula
Mixing Bowls with Lids
Measuring Spoons Set
Chopping Board + Knife Set
How to Serve It
- With steamed rice and kimchi
- On its own as a game-day snack
- Wrapped in lettuce leaves for a lighter option
- With a side of crispy fries for a fusion twist!
Diet-Friendly Options
- Gluten-Free: Use tamari instead of soy sauce.
- Low Carb: Serve with salad or lettuce wraps.
- Dairy-Free: Swap butter with a plant-based spread or skip it.
Best Ways to Store
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a pan over low heat or use the microwave in 30-second bursts.
- Sauce may thicken in the fridge—add a splash of water when reheating.
Recipe Variations
- Make it Spicy: Add gochujang or chili flakes.
- Sweet & Tangy: Use rice vinegar or lemon juice in place of cooking wine.
- Mini Skewers: Cut chicken smaller and thread onto toothpicks—perfect for parties!
- Sticky Tofu Version: Use firm tofu instead of chicken for a vegetarian twist. or try our Best Honey Garlic Butter Chicken with Rice Cakes
One Pan Butter Garlic Chicken (Korean Soy Sauce Chicken)
Equipment
- Non-stick frying pan
- Mixing bowl or plastic bag
- Knife and cutting board
- Tongs or spatula
Ingredients
For the Chicken:
- 2 chicken breasts (approx. 270g), or substitute with chicken thighs
- 3 pinches of salt
- A dash of black pepper
- 2 sheets of gimbap seaweed (optional)
- 3 tbsp cornstarch
- Cooking oil (for pan-frying)
Garlic Sauce:
- 1 tbsp minced garlic
- 2.5 tbsp soy sauce
- 3.5 tbsp honey
- 1 tbsp cooking wine (or vinegar)
- 15g unsalted butter
Optional Topping:
- Crushed roasted peanuts or sesame seeds
Instructions
- Prep the Chicken:Slice chicken breasts into finger-sized strips. Place in a plastic bag or bowl with salt and pepper. Mix well and marinate in the fridge for 30 minutes to 1 hour.
- Wrap (Optional):Cut seaweed sheets into small rectangles. Wrap each piece around a strip of chicken. Seal the ends using a bit of water.
- Coat with Starch:Lightly dust each wrapped chicken piece with cornstarch to ensure crispiness when cooked.
- Pan-Fry Chicken:In a pan with a little oil, cook chicken on low heat. Cook until about 70% done (the exterior should be white but not browned). Remove and wipe the pan clean of excess oil.
- Make Garlic Sauce:In the same pan, melt butter and sauté minced garlic. Add soy sauce, cooking wine (or vinegar), and honey. Stir until well combined and slightly thickened.
- Combine & Finish:Return chicken to the pan and toss in the sauce. Cook until fully coated, browned, and cooked through. Turn off the heat.
- Garnish:Sprinkle with chopped roasted peanuts or sesame seeds for crunch and serve immediately.
Notes
Pro Tips & Variations:
- Don’t Overcook Chicken Breast: Cook only until the surface turns white before adding to the sauce—this keeps the meat tender.
- Use Chicken Thighs: Juicier than breast and can handle a bit more cooking.
- No Seaweed? Skip it—the flavor stays the same.
- Make it Spicy: Add a dash of chili flakes or a teaspoon of gochujang (Korean red pepper paste).
- Prep Ahead: Marinate and wrap chicken earlier in the day for faster cooking later.
FAQs
Can I skip marinating the chicken?
You can, but even 30 minutes helps the flavor soak in!
Can I bake or air fry the chicken?
Yes! Air fry at 180°C (350°F) for 10–12 minutes, flipping once. Then toss in sauce.
What kind of seaweed should I use?
Use gimbap seaweed or nori sheets—cut them into strips.
Is this sauce very sweet?
It’s mildly sweet. You can reduce the honey or add more soy for balance.
Can I double the recipe?
Absolutely! Just cook in batches if your pan is small.
One Pan Butter Garlic Chicken is your go-to for a quick, crowd-pleasing meal that’s big on flavor and low on fuss. The buttery garlic soy glaze clings to each bite, making it taste like something straight out of a Korean street food stall—only easier and made in your kitchen!
Ready to cook this up tonight? You won’t regret it! 🍯🧄🍗