Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work beautifully here, just adjust the cooking time (they may take a little longer to cook through).

What if I only have salted butter?

No worries! Just go easy on adding extra salt and, if possible, use a low-sodium chicken stock. Taste the sauce before finishing seasoning.

Can I make this dairy-free?

You can! Substitute the butter with a good quality vegan butter or use all olive oil. The flavor will be different, but still delicious.

Is it possible to add vegetables to the pan?

Definitely. After searing the chicken, toss in some quick-cooking vegetables like baby spinach, mushrooms, or cherry tomatoes. Let them cook down before making your sauce.

Garlic Butter Chicken Recipe

Description

This Garlic Butter Chicken features tender, golden-fried chicken breasts enveloped in a rich and flavorful garlic butter sauce, finished with a sprinkle of fresh parsley and a squeeze of lemon for brightness. Quick and easy to make, it’s perfect for a weeknight Main-course with restaurant-quality flair.

Ingredients

Scale

For the Chicken:

2 x 9oz (250g) chicken breasts, brought close to room temperature
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)

For Cooking:

1 tbsp olive oil
1 tbsp unsalted butter

For the Sauce:

6 tbsp (90g/3.2oz) unsalted butter, divided into tablespoon chunks
2 cloves garlic, minced or finely diced
1/2 cup (120ml) chicken stock
1 tbsp finely diced fresh parsley

To Serve:

1 lemon, divided into 4 wedges

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Instructions

Prepare the Flour Mixture: In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Mix thoroughly to distribute the seasonings evenly throughout the flour.
Butterfly and Dredge Chicken: Slice chicken breasts horizontally to form 4 even pieces. Dredge each piece in the seasoned flour, pressing it in to ensure an even coating. Shake off the excess flour and set the coated chicken to one side.
Cook 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 for 3-5 minutes per side, or until golden brown and cooked through (internal temperature: 165°F/75°C). Remove chicken and set aside.
Make the Garlic Butter Sauce: 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 and use a wooden spoon to scrape any flavor from the pan base. Add the remaining 5 tbsp butter, whisking swiftly as it melts. The sauce should become slightly cloudy. Stir in chopped parsley and season with extra salt and pepper to taste.
Finish and Serve: Allow the sauce to simmer until slightly thickened (a few minutes). Lower heat and return the chicken to the pan, spooning the sauce over each piece. Serve immediately, drizzling extra sauce on top and adding a squeeze of fresh lemon juice if desired.

Notes

Butter: Using unsalted butter gives better control over saltiness. Use low-sodium stock if using salted butter, and measure butter accurately.
Lemon: Lemon is optional, but a gentle squeeze cuts through the richness. Add just before serving, not into the pan.
Herbs: Parsley is classic, but fresh thyme or rosemary can be used. Use fresh herbs for best flavor; dried herbs won’t infuse quickly enough.
Calories: Slight overestimation as not all flour is absorbed. Nutrition is for entire recipe divided by 4.

Nutrition

Serving Size: 1/4 of recipe
Calories: 372
Sugar: 0.6g
Sodium: 842mg
Fat: 23g
Saturated Fat: 12g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.3g
Protein: 31g
Cholesterol: 109mg