Description
This garlic butter chicken is rich, savory, and perfectly pan-fried to golden perfection. Finished in a silky garlic butter sauce, it’s a quick and satisfying meal for any night.
Ingredients
- 2 x 9 oz / 250 g chicken breasts (brought close to room temperature)
- 1/4 cup / 40 g all-purpose flour
- 1/2 cup / 120 ml chicken stock
- 6 tablespoons / 90 g unsalted butter, divided
- 2 cloves garlic, minced
- 1 tablespoon fresh parsley, finely diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt (plus more to taste)
- 1/2 teaspoon black pepper (plus more to taste)
- 1 lemon, cut into 4 wedges (for serving)
Instructions
- In a shallow dish, mix the flour with garlic powder, salt, and black pepper.
- Butterfly the chicken breasts through the center to create 4 even pieces.
- Dredge each piece in the flour mixture, pressing to coat evenly, then shake off excess.
- Heat 1 tablespoon butter and olive oil in a large pan over medium-high heat.
- Fry the chicken for 3–5 minutes per side until golden and cooked through. Remove and set aside.
- Reduce heat to medium and add garlic to the pan. Cook for 1–2 minutes until lightly golden.
- Pour in chicken stock, scraping up any browned bits from the pan.
- Add remaining butter and whisk until melted and combined into a smooth sauce.
- Stir in parsley and season with additional salt and pepper to taste.
- Simmer for a few minutes until slightly thickened, then return chicken to the pan and spoon over the sauce.
- Serve with extra sauce and a squeeze of lemon juice if desired.
Notes
- Butterflying the chicken ensures even cooking and tender results.
- Do not overcrowd the pan; cook in batches if necessary.
- Use fresh garlic for the best flavor.
- Lemon juice adds brightness and balances the richness of the butter.
- Serve with mashed potatoes, rice, or vegetables.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 140 mg
