American
Skillet Garlic Bread
Split bread is toasted in a covered skillet with garlic butter so the crust crisps and the crumb stays soft. It does not need the oven.
- Prep
- 10 min
- Cook
- 8 min
- Total
- 18 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- A covered skillet melts the butter through the crumb.
- Garlic butter on both cut faces tastes stronger than a light swipe.
- Parsley keeps it from tasting only of garlic.
- It is ready in under 10 minutes.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
Check the ingredients you still need, then add them. If nothing is checked, the full list is added. Saved on this device.
Instructions
- 1
Stir the butter, garlic, parsley, and salt together.
- 2
Spread it on the cut faces of the bread.
- 3
Set a large skillet over medium. Lay the bread in, buttered side up. Cover.
- 4
Cook 4 minutes, then flip and cook 2 minutes, until the buttered side is golden.
- 5
Slice and serve hot.
Pro tips
- Grate the garlic so there are no raw bits.
- If the crust smells like it is scorching, lower the heat.
- A baguette works if you do it in batches.
Easy substitutions
- Butter
- Olive oil
- Parsley
- A pinch of dried oregano
- Crusty bread
- Ciabatta
Storage and reheating
Storage
Best hot. Wrap leftovers and keep 1 day.
Reheating
Re-toast cut side down in a dry skillet.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 240
- Protein
- 6 g
- Carbs
- 28 g
- Fat
- 12 g
- Fiber
- 1 g
Budget friendly · Stovetop · Vegetarian
You might also like
Au Gratin Potatoes
Thin potato slices bake in a cheddar and milk sauce until the center is tender and the top is browned. A short stovetop sauce, then a 375°F oven, keeps the potatoes from sitting in raw milk.
1 hr 20 min · Medium
View recipe
Classic Mashed Potatoes
Russet potatoes are boiled until tender, dried in the hot pot, and mashed with warm milk and butter. Garlic and parsley keep the mash familiar without turning it into a flavored side.
40 min · Easy
View recipe
Collard Greens
Collard leaves simmer with a smoked ham hock, onion, garlic, and a splash of vinegar until they are silky. The pot liquor should taste savory, not muddy or bitter.
1 hr 15 min · Easy
View recipe
Dirty Rice
Ground pork browns with the trinity of onion, celery, and bell pepper, then rice simmers in the same pot. The grains pick up the browned meat and Cajun seasoning so the rice looks speckled, not plain.
45 min · Easy
View recipeStill hungry?
More in the same lane, not a random mix.
Refried Beans
Canned pinto beans are fried with onion, garlic, cumin, and chili powder, then mashed with their liquid. The beans should be thick enough to hold a shape on a plate, not soupy.
23 min · Easy
View recipe
Spanish Rice
Long-grain rice is toasted in oil with onion, pepper, and garlic, then simmered in tomato and chicken broth. The grains finish separate, stained red, and soft all the way through.
35 min · Easy
View recipe
Baked Beans
Canned navy beans bake in a sauce of bacon, onion, molasses, ketchup, and mustard. The oven thickens the sauce and browns the top without a long soak.
1 hr 5 min · Easy
View recipe
Broccoli Salad
Raw broccoli is tossed with crisp bacon, cheddar, red onion, and sunflower seeds in a sweet-tangy mayonnaise dressing. The salad sits long enough for the florets to soften slightly but stay crunchy.
25 min · Easy
View recipeFind something else
From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
Read the affiliate disclosure.