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garlic butter chicken recipes
Ash Tyrrell

Garlic Butter Chicken Recipe

I have to say, this garlic butter chicken recipe has become a favorite in my kitchen. It’s the perfect balance of rich, garlicky goodness and buttery tenderness.
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Prep Time 10 minutes
Cook Time 20 minutes
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts about 9 ounces each: Boneless, skinless breasts work best. Slice them into thinner pieces for even cooking.
  • 1/4 cup all-purpose flour: Helps create a light coating on the chicken for a crisp texture.
  • 1/2 cup chicken stock: Adds depth to the sauce while deglazing the pan. Go for low-sodium stock to control saltiness.
  • 6 tablespoons unsalted butter divided: Rich and creamy, unsalted butter gives you more control over the seasoning.
  • 2 cloves garlic minced: Nothing beats fresh garlic for that unmistakable, fragrant punch.
  • 1 tablespoon fresh parsley finely chopped: Enhances the dish while keeping the garlic flavor as the star.
  • 1 tablespoon olive oil: Helps sear the chicken to golden perfection.
  • 1 teaspoon garlic powder 1 teaspoon salt, and 1/2 teaspoon black pepper (adjusted to taste): These basic seasonings elevate the flavor.
  • 1 lemon quartered: Serve on the side for a citrusy balance.

Method
 

  1. Before anything else, butterfly the chicken breasts lengthwise to create thinner, more uniform pieces. This ensures even cooking and shortens the cook time. Combine the flour, garlic powder, salt, and pepper in a shallow dish, then dredge the chicken. Lightly press the chicken into the mixture to coat both sides, shaking off any excess.
  2. Heat one tablespoon of butter and olive oil in a large frying pan over medium-high heat. Once the mixture starts bubbling, add the chicken. Cook each side for about 3–5 minutes until golden brown and thoroughly cooked. Remove the chicken from the pan and set aside.
  3. Reduce the heat to medium and toss in the minced garlic. Stir for about a minute until fragrant but not burnt. Pour in the chicken stock, using a wooden spoon to scrape up any browned bits from the pan. Gradually add the remaining butter, whisking as it melts to form a rich, velvety sauce.
  4. Stir in the chopped parsley to brighten the flavor. Return the cooked chicken to the pan, spooning the sauce over each piece. Allow it to simmer on low heat for a couple of minutes so it can soak up all the flavors before serving.

Notes

  • Season generously: Don’t skimp on the salt or pepper when seasoning the chicken and sauce.
  • Use room temperature chicken: Cold chicken can turn chewy when it hits the hot pan.
  • Don’t rush the sauce: Whisking the butter into the stock slowly ensures a smooth, perfectly emulsified sauce.
  • Lemon wedge magic: A light squeeze of lemon juice right before serving cuts through the richness beautifully.