Description
This garlic butter chicken is a quick and flavorful midweek dinner that combines tender chicken breasts with a rich, garlicky butter sauce. Made with just a few simple ingredients, it features a buttery garlic sauce infused with fresh parsley and a hint of lemon for brightness, perfect for a comforting yet easy meal in about 30 minutes.
Ingredients
Chicken and Coating
- 2x 9oz/250g Chicken Breasts, brought close to room temp
- 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 tbsp chunks
- 2 cloves of 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 coating: 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 create an even seasoned flour mixture.
- Butterfly and coat the chicken: Butterfly the chicken breasts through the center to make 4 even-sized pieces. Dredge each piece one by one in the seasoned flour mixture, pressing the flour to ensure even coverage, then 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. When hot, add the coated chicken breasts and fry until golden on each side and cooked through (white and piping hot in the center), about 3-5 minutes per side depending on thickness. Remove chicken and set aside.
- Cook the garlic and make the sauce: Reduce heat to medium. Add minced garlic to the same pan and fry for 1-2 minutes until it just begins to brown. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the pan for added flavor.
- Finish the sauce: Add the remaining 5 tbsp butter in chunks and whisk swiftly as it melts, binding with the stock to create a slightly cloudy garlic butter sauce. Sprinkle in the finely diced 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, then reduce heat to low. Return the cooked chicken breasts to the pan and spoon the sauce over them to coat and reheat gently.
- Serve: Plate the chicken and drizzle with extra garlic butter sauce. Serve with lemon wedges to squeeze over as desired for a fresh, bright finish.
Notes
- Bringing the chicken breasts close to room temperature before cooking helps them cook evenly.
- Butter is divided to flavour both frying and sauce, adding richness and depth.
- Adjust seasoning at the end to suit your taste, especially salt and pepper.
- Lemon juice adds a fresh acidic brightness that cuts through the rich butter sauce.
- This dish pairs well with steamed vegetables, mashed potatoes, or a simple salad.
- For a thicker sauce, let it simmer a bit longer before adding the chicken back.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
