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Garlic Butter Chicken Recipe

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3.9 from 47 reviews

This Garlic Butter Chicken recipe features tender chicken breasts cooked to golden perfection in a rich, garlicky butter sauce infused with fresh parsley and a hint of lemon. The chicken is dredged in seasoned flour for a lightly crisped exterior, then pan-fried and simmered in a luscious garlic butter sauce that is both comforting and flavorful—a quick and satisfying meal perfect for any day of the week.

Ingredients

Chicken and Coating

  • 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

Sauce and Seasoning

  • 1/2 cup (120ml) Chicken Stock
  • 6 tbsp (90g / 3.2oz) Unsalted Butter, divided into tablespoon chunks
  • 2 cloves Garlic, minced or finely diced
  • 1 tbsp Fresh Parsley, finely diced
  • 1 tbsp Olive Oil
  • 1 Lemon, divided into 4 wedges (to serve)

Instructions

  1. Prepare the Flour Coating: In a shallow dish, combine 1/4 cup of plain flour with 1 teaspoon garlic powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix well to create a seasoned flour mixture.
  2. Butterfly and Coat the Chicken: Butterfly the chicken breasts through the center so you have 4 even-sized thin pieces. Dredge each chicken piece one by one in the seasoned flour, pressing the flour gently to ensure an even coating, then shake off the excess and set aside.
  3. Cook the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pan over medium-high heat. When the pan and fat are hot, add the coated chicken breasts. Fry the chicken for about 3 to 5 minutes on each side, or until they develop a golden crust and are cooked through (the center should be white and piping hot). Remove the chicken from the pan and set aside.
  4. Sauté the Garlic and Deglaze: Reduce the heat to medium. Add the minced garlic to the same pan and fry for 1 to 2 minutes until it just begins to brown, releasing its aroma. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits stuck to the pan; these add great flavor to the sauce.
  5. Make the Garlic Butter Sauce: Add the remaining 5 tablespoons of butter into the pan in chunks. Whisk swiftly as the butter melts to bind it with the chicken stock, forming a slightly cloudy and rich sauce. Sprinkle in the fresh parsley and season with additional salt and black pepper to taste.
  6. Simmer and Finish: Allow the sauce to simmer gently for a few minutes until it begins to thicken slightly. Turn the heat to low and return the cooked chicken breasts to the pan. Spoon the garlic butter sauce over the chicken to coat it thoroughly.
  7. Serve: Plate the chicken and drizzle with extra sauce from the pan. Serve with lemon wedges for squeezing over as desired for a fresh citrus brightness that complements the rich sauce.

Notes

  • Butter should be added in stages to create a rich, emulsified sauce that clings well to the chicken.
  • Squeezing fresh lemon juice over the chicken before serving can brighten and balance the richness of the butter sauce.
  • Bringing chicken to room temperature helps it cook more evenly and reduces cooking time.
  • Use a wooden spoon to deglaze the pan for maximum flavor in the sauce.
  • Ensure not to overcook chicken to keep it juicy and tender.

Find it online: https://recipethrive.com/garlic-butter-chicken-recipe/