Description
This Garlic Butter Chicken recipe is a quick and flavorful dish perfect for a midweek dinner. Tender chicken breasts are coated in seasoned flour, pan-fried to golden perfection, and then simmered in a rich garlic butter sauce infused with chicken stock and fresh parsley. Finished with a squeeze of lemon, this dish is garlicky, buttery, and incredibly satisfying with minimal ingredients and effort.
Ingredients
Scale
Chicken
- 2x 9oz (250g) Chicken Breasts, brought close to room temperature
Dredging Mixture
- 1/4 cup (40g) Plain / All Purpose Flour
- 1 tsp Garlic Powder
- 1 tsp Salt
- 1/2 tsp Black Pepper
Sauce & Cooking
- 6 tbsp (90g / 3.2oz) Unsalted Butter, divided into tablespoons
- 2 cloves Garlic, minced/finely diced
- 1 tbsp Fresh Parsley, finely diced
- 1 tbsp Olive Oil
- 1/2 cup (120ml) Chicken Stock
- 1 Lemon, divided into 4 wedges (to serve)
Instructions
- Prepare the Dredging Mix: In a shallow dish, combine the flour with garlic powder, salt, and black pepper. Mix well to evenly distribute the seasonings.
- Butterfly and Flour the Chicken: Butterfly each chicken breast through the center to create 4 evenly sized pieces. One at a time, press the chicken pieces into the flour mixture to coat evenly, then shake off excess and set aside.
- Pan-Fry the Chicken: Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high heat. When 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 sauté for 1-2 minutes until just beginning to brown. Pour in the chicken stock, scraping the pan with a wooden spoon to release any browned bits for added flavor.
- Make the Garlic Butter Sauce: Add the remaining 5 tbsp butter to the pan. Whisk swiftly as the butter melts and combines with the stock, creating a slightly cloudy sauce. Stir in the fresh parsley and season the sauce with salt and black pepper to taste.
- Simmer and Serve: Allow the sauce to simmer for a few minutes until it starts to thicken. Turn the heat down to low, return the chicken breasts to the pan, spooning sauce over them to coat. Serve immediately drizzled with extra sauce and garnish with lemon wedges to squeeze over the top as desired.
Notes
- This recipe is great for a quick and easy midweek dinner that requires minimal ingredients.
- The garlic butter sauce is rich and flavorful, only requiring 4 main ingredients.
- Bringing the chicken close to room temperature before cooking helps ensure even cooking.
- Butter can be divided into chunks ahead of time for ease during cooking.
- Adjust seasoning and lemon juice to your personal preference for brightness and flavor balance.
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
