Description
This Garlic Butter Chicken is a quick and easy dish made with golden, pan-fried chicken breasts smothered in a rich garlic butter sauce. Perfect for a weeknight dinner and ready in under 30 minutes.
Ingredients
- 2 large Chicken Breasts, halved horizontally to make 4 even cutlets
- Salt & Black Pepper, to taste
- 1/2 cup Plain Flour
- 1 tsp Garlic Powder
- 1 tsp Paprika
- 2 tbsp Olive Oil
- 3 tbsp Unsalted Butter
- 5 Garlic Cloves, finely minced
- 1/2 cup Chicken Stock
- 1 tbsp Fresh Parsley, finely chopped (plus more to garnish)
Instructions
- Slice the chicken breasts in half horizontally to make 4 even cutlets. Pat dry with paper towels and season both sides with salt and black pepper.
- In a shallow dish, combine the flour, garlic powder, and paprika. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
- Heat olive oil in a large pan over medium-high heat. Add the chicken and fry for about 4-5 minutes on each side or until golden and cooked through. Remove and set aside.
- Lower the heat to medium and melt the butter in the same pan. Add the minced garlic and sauté for 1-2 minutes until fragrant.
- Pour in the chicken stock and bring to a gentle simmer. Scrape any browned bits from the pan for extra flavor.
- Stir in chopped parsley, then return the chicken to the pan and spoon the sauce over the top. Simmer for another 2 minutes to heat through.
- Serve garnished with additional parsley if desired.
Notes
- Pound chicken to even thickness for more consistent cooking.
- Don’t overcrowd the pan – cook in batches if necessary.
- Use freshly minced garlic for best flavor.
- Great served with mashed potatoes, pasta, or rice.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 365
- Sugar: 0.6g
- Sodium: 290mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 34g
- Cholesterol: 110mg
