Garlic Butter Chicken
A straightforward yet delicious recipe that transforms ordinary chicken breasts into a mouthwatering meal with rich flavors of garlic and butter.
Ingredients
Main ingredients
- 2 pieces chicken breasts (about 9oz/250g each)
- 1/4 cup plain/all-purpose flour
- 1/2 cup chicken stock
- 6 tbsp unsalted butter, divided into tbsp chunks
- 2 cloves garlic, minced/finely diced
- 1 tbsp finely diced fresh parsley
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp salt, plus more to taste
- 1/2 tsp black pepper, plus more to taste
- 1 piece lemon, divided into 4 wedges (to serve)
Instructions
Preparation
- Set up your work area and gather all ingredients.
- Butterfly the chicken breasts by slicing each breast horizontally to create two even pieces.
- Combine plain flour, garlic powder, salt, and black pepper in a shallow dish. Dredge each piece of chicken in this mixture.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Once the oil is hot, place the dredged chicken pieces in the pan and fry for 3 to 5 minutes on each side until golden brown and cooked through.
Sauce Preparation
- Remove the chicken from the pan and lower the heat. Sauté minced garlic for 1 to 2 minutes until fragrant.
- Deglaze the pan by pouring in the chicken stock, scraping up any browned bits.
- Gradually add the remaining butter while whisking until melted. Toss in parsley and season with salt and pepper to taste.
- Return the chicken to the pan, spoon the garlic butter sauce over each piece, and cook briefly to absorb flavors.
Serving
- Transfer the Garlic Butter Chicken to a serving dish, drizzle with remaining sauce, and optionally squeeze fresh lemon juice over before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to three months. Reheat in a skillet with chicken stock to revive the sauce's creaminess.