Quick and Easy Garlic Butter Chicken
My bowl recipes are having a moment right now (hello, Honey Sesame Chicken Meal Prep Bowls and Orange Chicken Bowls), so I knew I had to try a new variation of these. And after lots of testing, I can honestly say this garlic butter chicken is truly perfect! Golden, lightly pan-fried chicken is tossed in a sticky, sweet, and savory garlic butter sauce, then paired with fluffy rice, tender broccoli, creamy avocado, and tangy pickled onions. Oof. I could eat this every single day!
This is one of those dinners that actually makes me excited to open the fridge after a long day at work. It’s THAT good! And as a busy mom, I absolutely love how quickly and easily they can be made. If you don’t feel like simmering the sauce, I’ve even included a shortcut method for making it in the microwave. These flavorful Sticky Garlic Butter Chicken Bowls are perfect for the entire fam (even the pickiest of eaters)!
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Why You’ll Love This Recipe
- Quick & Easy – With minimal prep time and a quick cooking time, 35 minutes are all you need for the entire recipe. I even provide a shortcut if you’re in a hurry!
- 42 Grams Protein – This recipe is high-protein, making it filling and hearty! If you’ve been wanting to add more protein to your daily meals, this garlic butter chicken bowl is for you.
- Meal Prep-Friendly – Holds up well in the fridge for several days. Just reheat and eat!
- Healthy Dinner Idea – Naturally dairy-free, nut-free, and gluten-free-friendly, these chicken bowls are a fun way to shake up your dinner rotation, packing in lots of flavor while still providing a well-balanced meal.
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Ingredients
Chicken
- Boneless Skinless Chicken Breast – Sliced into cubes for quick, even cooking.
- Avocado Oil – Any neutral, high-heat oil will work to fry the chicken.
- Tapioca Starch – Helps create a light crust and keeps the recipe gluten-free. Cornstarch or potato starch are both great, too.
- Sea Salt/Black Pepper
Sauce
- Unsalted Butter – The star of the show! Forms the base of the sauce, creating a rich taste. Salted butter works great too, you may just adjust the amount of added salt in that case.
- Minced Garlic – Mince fresh cloves or use the pre-minced garlic from the store. It’s one of my favorite time-savers!
- Honey – Adds a touch of sweetness. Substitute maple syrup, if preferred.
- Water + Tapioca Starch – Thickens the sauce, helping it stick to the chicken.
- Fine Sea Salt/Black Pepper
- Tamari Sauce – Optional but adds a delicious salty, umami taste. You can also use regular soy sauce or coconut aminos instead!
Pickled Red Onion
- Red Onion – Thinly sliced.
- White Vinegar & Water – The quick-pickling base.
- Honey – Balances the acidity. Maple syrup would also work.
- Salt – Helps the onions soften and mellow out.
For the Bowls
- Chopped Broccoli – Look for pre-chopped florets to save time.
- Fresh Avocado – I love how the creaminess balances out the other textures and flavors.
- Cooked Rice (Jasmine or Brown Rice) – Prep this ahead, or use store-bought microwave rice packets!
- Garnishes – Chopped cilantro and red pepper flakes. Optional, but add a bright flavor and a touch of spice.
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How to Make Garlic Butter Chicken Bowls
This stovetop garlic butter chicken recipe is SO easy to make! All you need is a large bowl, a large non-stick skillet, a pot, and a jar. Then, everything comes together in 35 minutes (or less if you use my shortcut sauce method). Here’s how to make garlic butter chicken bowls:
- Coat the Chicken – Toss cubed chicken with tapioca starch, salt, and pepper in a large bowl.
- Pan Fry – Sauté the chicken in avocado oil until golden on both sides and fully cooked through.
- Make the Sauce – In a separate pot, combine butter, garlic, honey, water, starch, and seasonings. Simmer until thickened. Set aside ¼ cup of the sauce to drizzle later.
- Combine Chicken & Sauce – Pour the remaining sauce over the cooked chicken. Add the broccoli florets, and stir everything together. Cook until the broccoli is tender.
- Pickle the Onion – While the chicken finishes, microwave the pickling liquid, then submerge the sliced onions, and let them sit for at least 5 minutes.
- Assemble the Bowls – Add cooked rice to bowls or meal prep containers. Top with chicken, broccoli, avocado slices, and pickled onions. Drizzle with extra sauce and enjoy!
Shortcut Sauce Method
Want to make this garlic butter chicken recipe even easier? Skip simmering the sauce on the stovetop and combine everything in minutes instead!
- Whisk the sauce – Whisk the garlic, honey, salt, pepper, and soy sauce in a large bowl. Set aside ¼ cup of sauce. Add the cooked chicken directly to the bowl of sauce, tossing to combine.
- Cook the broccoli – Add ½ tablespoon of oil to the pan used to cook the chicken, and cook the broccoli until tender.
- Assemble – Continue with the recipe, combining the ingredients and assembling the bowls.
Tips
- Use Scissors to Cube Chicken – Easily cut chicken cutlets with scissors into cubes right into a bowl so that you don’t get your cutting board and knife dirty from chicken.
- Make Crispier Chicken – For the MOST crispy chicken, pat it dry before tossing in the seasoning. Let it cook for a few extra minutes before flipping to create a crispier crust (instead of continuously mixing it). Also, make sure the pan and oil are nice and hot!
- Use a Meat Thermometer – To ensure your chicken is fully cooked, use a meat thermometer to make sure it reaches an internal temperature of 165°F.
- Steam the Broccoli – You can also microwave, steam, or roast the broccoli ahead of time if you prefer.
RELATED: Orange Chicken Meal Prep Bowls
Variations
- Spicy – Add ½–1 teaspoon of crushed red pepper flakes or a drizzle of sriracha to the sauce for an extra kick of heat!
- Shrimp – Swap the chicken for peeled, deveined shrimp. Cook just 1–2 minutes per side before tossing them in the sauce.
- Lettuce Wraps – Serve the saucy chicken and veggies in romaine or butter lettuce leaves instead of rice for a lighter, low-carb version.
- Grains – Replace the rice with quinoa or farro, or use cauliflower rice for a low-carb option.
- Sweet – Want more sweetness? Use 4 Tablespoons of honey instead of 3, and skip the tamari for a milder, sweeter taste.
- Extra Veggies – Add in sautéed zucchini, bell peppers, or snap peas along with the broccoli for even more color and nutrients! This also helps stretch the recipe into 6 servings instead of four.
How to Store
Refrigerator – Store each component (chicken + sauce, rice, veggies, pickled onions, avocado) in separate airtight containers for up to 3–4 days. This helps everything stay fresh and keeps the avocado from browning or the rice from getting soggy!
Freezer – You can freeze the chicken and rice together in a freezer-safe container for up to 2 months. Skip the avocado and pickled onions. Those are best added fresh.
Reheat – Warm up the chicken and rice in the microwave or a skillet until heated through. If warming in the microwave, I like to add about 1-2 teaspoons of broth or water before heating it up! Add fresh avocado and pickled onions after reheating for the best texture and flavor.
More Easy Chicken Recipes
- Hot Honey Chicken Bowls
- Peanut Butter Chicken Recipe
- Crispy Buffalo Chicken Bowls
- One-Pan Honey Rosemary Chicken
- Chimichurri Chicken Bowl
Healthy Protein Bowl Recipes
- Meal Prep Southwest Chicken Burrito Bowls
- Chicken Shawarma Grain Bowls
- Low-Carb Mexican Meal Prep Bowls
- Greek Chicken Bowl Recipe
- Turkey Taco Bowl Recipe
- BBQ Chicken Rice Bowls
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Sticky Garlic Butter Chicken Bowls
Equipment
Ingredients
Chicken
- 1 1/2 pounds boneless skinless chicken breasts, cubed (about 3 cups or 2 large)
- 2 Tablespoons tapioca starch
- 1/2 teaspoon sea salt
- 1/8 teaspoon pepper
- 1 Tablespoon avocado oil
Sauce
- 6 Tablespoons unsalted butter
- 8 teaspoons minced garlic
- 3 Tablespoons honey
- 1/3 cup water
- 2 teaspoons tapioca starch
- 1/4 teaspoon sea salt
- 1/8 teaspoon pepper
- 1 teaspoon tamari sauce (optional)
Pickled Red Onion
- 1 medium red onion (halved and thinly sliced)
- 3 Tablespoons white vinegar (rice vin)
- 3 Tablespoons water
- 1 teaspoon honey
- 1 teaspoon sea salt
Bowls
- 3 cups raw chopped broccoli florets (10 ounces)
- 1 large Haas avocado
- 2 cups cooked rice (jasmine or brown rice)
Instructions
- In a large bowl, toss the chicken cubes with 2 tablespoons tapioca starch, salt and pepper.
- Heat a large skillet over medium-high with the avocado oil. Pan fry the chicken for 5-8 minutes before flipping and cooking for another 5-8 minutes (or until the outsides are lightly golden and the chicken is fully cooked).
- While the chicken cooks – In a small pot combine all the sauce ingredients. Bring to a simmer and whisk until it begins to thicken. Remove ¼ cup sauce to drizzle over the bowls later & quickly whisk in 2 more tablespoons of water to thin it out if desired; set aside.
- Pour remaining sauce onto the cooked chicken in the pan and add the broccoli florets and mix. Cook over medium heat for 5-7 minutes until the broccoli has softened.
- While the chicken finishes cooking, combine the Pickled Red Onion ingredients (except for the onion) in a medium jar and microwave for 1 minute or until simmering. Carefully submerge the sliced onions into the hot liquid and let stand for at least 5 minutes or until ready to serve.
- Divide the rice equally between 4 bowls or meal prep containers.
- Assemble the bowls – evenly divide the chicken-broccoli, and top with pickled onion and sliced avocado. Drizzle each bowl with the extra sauce and enjoy!
Video
Notes
- 6 Tablespoons unsalted butter, melted
- 8 teaspoons minced garlic
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 teaspoons tamari or soy sauce
- Cook the chicken according to instructions in the recipe.
- While the chicken cooks, melt the butter in a glass bowl in the microwave.
- Whisk in the garlic, honey, salt, pepper, and soy sauce. Keep whisking as it cools. Set aside 1/4 cup of the sauce to drizzle over the bowls. Add the cooked chicken directly to the larger bowl of sauce.
- After the chicken goes into the sauce, add 1/2 tablespoon or extra oil to the same pan and cook the broccoli over medium high heat.
- Continue the recipe and assemble the bowls!
- Easily cut chicken cutlets with a scissor into cubes right into a bowl so that you don’t get your cutting board and knife dirty from chicken.
- For the MOST crispy chicken, pat it dry before tossing in the seasoning. Let it cook for a few extra minutes before flipping to create a crispier crust (instead of continuously mixing it). Also, make sure the pan and oil are nice and hot!
swathi says:
This sticky garlic butter chicken bowls are so good my family enjoyed a lot.
Nicole says:
This sticky garlic butter chicken bowl recipe is amazing! Such a delicious dinner recipe.
Jaleah says:
These sticky garlic butter chicken bowls are amazing!
Krystle Smith says:
I made these last night, and I loved how quickly they came together. It made dinner feel effortless after a busy day.