garlic butter chicken filipino style — Garlic Butter Chicken Filipino Style (30 Minutes) is my go to dinner when it is already late, everyone is hungry, and I still want something that tastes like I actually tried. You know those nights when you open the fridge and just stare, hoping a full meal will magically appear? This is the recipe that saves me every time. It is buttery, super garlicky, and the chicken comes out juicy with that savory Filipino comfort vibe. Best part, you can pull it off fast with simple pantry stuff. 
Why You’ll Love This Garlic Butter Chicken Recipe
I have cooked a lot of chicken in my life, and this one keeps coming back on repeat. The flavor is loud in the best way, thanks to **golden garlic** and **buttery pan sauce** that clings to every bite. It is also flexible, so you can keep it simple for picky eaters or add a tiny kick if you like spicy food.
Here is why it works so well for real life cooking:
- Fast: It is honestly doable in about 30 minutes, even with side rice.
- Comforting: It tastes like something you would want after a long day.
- Simple ingredients: Garlic, butter, chicken, a few seasonings, done.
- Great leftovers: The sauce soaks into rice the next day and it is amazing.
Also, if you are on a Filipino chicken streak, you might like my cozy soup days too. I rotate this dish with Chicken Sopas (creamy Filipino macaroni soup) when the weather feels a little gloomy or someone in the house wants something warm.
For me, garlic butter chicken filipino style is the kind of meal that makes the kitchen smell like you are cooking something special, even if you are wearing slippers and rushing. 
How To Make Garlic Butter Chicken
What you will need
I am keeping this practical and beginner friendly. This is what I usually grab:
- Chicken pieces (I like thighs or drumsticks, but breast works too)
- Salt and pepper
- Flour (optional, for light coating, helps browning)
- Cooking oil
- A lot of garlic, minced or finely chopped
- Butter
- Soy sauce (just a small splash for that Filipino savory touch)
- Oyster sauce (optional, adds depth)
- Calamansi or lemon juice (optional but brightens the sauce)
- A little sugar (optional, balances saltiness)
- Chopped parsley or green onions for topping (optional)
Quick steps (my weeknight method)
This is how I do it when I need dinner on the table fast.
1) Season and prep the chicken. Pat the chicken dry so it browns nicely. Season with salt and pepper. If you want a light crust, dust with a thin coat of flour and shake off extra.
2) Pan fry until nicely browned. Heat oil in a wide pan. Add chicken and cook until both sides look golden. Do not keep flipping, let it sit so it can brown.
3) Lower heat and add garlic. Once chicken is mostly cooked, lower the heat and push chicken to the side. Add garlic and stir until it turns light golden. Watch it closely because garlic burns fast and gets bitter.
4) Add butter and make the sauce. Add butter and let it melt into the garlic. Stir in a small splash of soy sauce. If using oyster sauce, add a teaspoon or so. If you like it a little tangy, squeeze in a bit of calamansi or lemon.
5) Toss and finish. Spoon the sauce over the chicken and let it simmer for a few minutes until everything looks glossy. Taste and adjust. Sometimes I add a pinch of sugar if it is too salty.
That is basically the heart of garlic butter chicken filipino style. Serve it hot with rice and let the sauce do its thing.
“I tried this on a busy Tuesday and my kids actually asked for seconds. The garlic butter sauce disappeared fast, and it took me under 30 minutes.”
If you are building a Filipino dinner menu, this pairs well with other comfort dishes too. On weekends, I like serving it alongside something saucy like Filipino chicken curry creamy coconut style for a fun mix of flavors.
Can I Use Other Cuts Of Chicken?
Yes, and I do it all the time depending on what is on sale. The main thing you are adjusting is cook time and how careful you are not to dry out the meat.
Here is my quick breakdown:
Thighs: My favorite. Juicy, forgiving, and they stay tender even if you cook a bit longer.
Drumsticks: Great for kids and very flavorful. They just take a little longer than small thigh pieces.
Chicken breast: Works, but watch it closely. I slice thick breasts in half lengthwise so they cook faster and do not dry out.
Wings: Super good for parties. The garlic butter sauce clings to the skin and it is messy in a fun way.
Boneless cuts: Fastest option. Just keep the heat medium so the garlic does not burn while the chicken finishes.
If you love crispy chicken nights, you might also want to check out Filipino style fried chicken for another crowd pleaser. Different vibe, same happy table energy.
How Do I Know When The Chicken Is Cooked Through?
I used to overcook chicken because I was scared of undercooking it. Now I keep it simple and check a few clear signs.
Use a thermometer if you have one: The safest way. Chicken is done when the thickest part hits 165 F or about 74 C.
No thermometer: Totally fine. Here is what I look for:
1) The juices run clear when you pierce the thickest part.
2) The meat is no longer pink near the bone (for bone in cuts).
3) The chicken feels firm but still springy, not rubbery.
4) If you cut one piece open, the center should look white and juicy.
One more tip: if your chicken is browning too fast but still not cooked, lower the heat and cover the pan for a few minutes. It traps steam and helps the inside cook without burning the garlic or butter.
Expert Tips
I am not a professional chef, but I have made this enough times to learn what really matters. These little tweaks help the dish come out consistent, especially when you are rushing.
Go heavy on garlic, but cook it gently. If garlic turns dark brown, it can taste bitter. Keep the heat low when you add it.
Use butter at the end. Butter can burn if the pan is screaming hot. I lower the heat first, then add it so the sauce stays silky.
Do not drown it in soy sauce. This is not adobo. A small splash gives that Filipino savory note without turning it too salty.
Want extra sauce? Add a splash of chicken broth or water and let it simmer for a minute, then taste again.
Add a little citrus. Calamansi is my favorite. Lemon works too. It wakes up the buttery flavor and keeps it from feeling too heavy.
Make it spicy if you want. Add chili flakes or sliced bird’s eye chili when you add the garlic.
Once you get the hang of it, garlic butter chicken filipino style becomes one of those recipes you can do without measuring, just tasting as you go. 
Common Questions
Q: Can I make this without flour?
Yes. Flour is optional. It just helps the chicken brown and gives the sauce a slight cling. If you skip it, you still get great flavor.
Q: What if I only have margarine?
You can use it in a pinch, but butter tastes better here. If using margarine, keep heat low and taste the sauce before adding extra salt.
Q: Can I add mushrooms or veggies?
Absolutely. Mushrooms are great because they soak up the garlic butter. Add them after the chicken browns, before the garlic, so they get a little color.
Q: Is this freezer friendly?
It is best fresh, but you can freeze cooked chicken. When reheating, add a small splash of water and a tiny knob of butter to bring the sauce back.
Q: What should I serve with it?
Steamed rice is the classic. If you want something lighter, serve with a simple cucumber tomato salad or sautéed greens.
A cozy dinner you can actually pull off tonight
If you need a fast meal that still feels special, garlic butter chicken filipino style is the one I would bet on. It is simple, satisfying, and the sauce is the kind you will want to spoon over rice until the plate is clean. If you want to explore another version for comparison, you can also check out Garlic Butter Chicken – Jo Cooks and borrow ideas that fit your pantry. Try it once, adjust it to your taste, and make it your own weeknight hero.
Garlic Butter Chicken
Ingredients
For the chicken
- 4 pieces Chicken pieces (thighs or drumsticks recommended) Chicken breast is also an option but may require more attention.
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1 cup Flour Optional, helps with browning.
- 2 tablespoons Cooking oil
For the sauce
- 8 cloves Garlic, minced Use more for stronger flavor.
- 4 tablespoons Butter Added at the end for a silky sauce.
- 1 tablespoon Soy sauce For the savory touch.
- 1 teaspoon Oyster sauce Optional, adds depth.
- 1 tablespoon Calamansi or lemon juice Brightens the sauce.
- 1 teaspoon Sugar Balances saltiness.
- 2 tablespoons Chopped parsley or green onions For topping, optional.
Instructions
Preparation
- Pat the chicken dry and season both sides with salt and pepper.
- If using flour, dust the chicken lightly and shake off extra.
Cooking
- Heat cooking oil in a wide pan over medium-high heat.
- Add the chicken and cook until both sides are golden brown.
- Lower the heat and add garlic. Stir until it turns light golden.
- Add butter and let it melt with the garlic, then stir in soy sauce and oyster sauce if using.
- Add calamansi or lemon juice and sugar, then mix well.
- Let it simmer until chicken is cooked through, spooning sauce over the top.
- Serve hot over rice.