Description
This Garlic Butter Chicken recipe offers a quick and flavorful dinner solution featuring tender chicken breasts coated with a garlicky flour mixture, pan-fried to golden perfection, and finished with a rich butter and chicken stock sauce infused with fresh parsley and garlic. Perfect for a midweek meal, it’s easy to prepare and delightfully satisfying.
Ingredients
Scale
Chicken
- 2x 9oz/250g Chicken Breasts, brought close to room temperature
Breading
- 1/4 cup / 40g Plain / All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Salt, plus more to taste
- 1/2 tsp Black Pepper, plus more to taste
Sauce and Cooking
- 1/2 cup / 120ml Chicken Stock
- 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tablespoon chunks
- 2 cloves Garlic, minced/finely diced
- 1 tbsp finely diced Fresh Parsley
- 1 tbsp Olive Oil
- 1 Lemon, divided into 4 wedges (to serve)
Instructions
- Prepare the Flour Mixture: In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well to ensure even seasoning.
- Butterfly the Chicken: Butterfly each chicken breast through the center to create four even-sized pieces. Dredge each piece in the seasoned flour mixture, pressing to ensure an even coat. Shake off excess and set aside.
- Fry the Chicken: Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high heat. Once hot, add the chicken breasts and fry until golden brown on each side and cooked through (about 3-5 minutes per side depending on thickness). Remove chicken and set aside.
- Sauté Garlic and Deglaze: Reduce heat to medium, add minced garlic to the pan, and fry for 1-2 minutes until just beginning to brown. Pour in the chicken stock while scraping the pan with a wooden spoon to release any browned bits for extra flavor.
- Make the Sauce: Add the remaining 5 tbsp butter chunks to the pan and swiftly whisk as they melt to bind with the stock, creating a slightly cloudy sauce. Stir in the parsley and season with additional salt and black pepper to taste.
- Simmer and Combine: Allow the sauce to simmer for a few minutes until it starts to thicken. Turn heat to low, return the chicken to the pan, and spoon the sauce over the chicken to heat through and absorb flavors.
- Serve: Plate the chicken, drizzle with extra sauce, and serve with lemon wedges for squeezing over to add a fresh citrus note, according to preference.
Notes
- This garlic butter chicken is ideal for a quick midweek dinner, requiring minimal ingredients and effort.
- The sauce is rich, garlicky, and comes together in just under 10 minutes.
- Butter chunks are added gradually to bind with the stock, creating a creamy texture.
- Adjust seasoning and lemon juice to taste for a personalized flavor balance.
- Butterflying the chicken ensures even cooking and a faster cook time.
Nutrition
- Serving Size: 1 serving
- Calories: 337 kcal
- Sugar: 0.54 g
- Sodium: 690 mg
- Fat: 19.52 g
- Saturated Fat: 9.01 g
- Unsaturated Fat: 8.547 g
- Trans Fat: 0.01 g
- Carbohydrates: 8.39 g
- Fiber: 0.4 g
- Protein: 30.72 g
- Cholesterol: 116 mg
