Prep Time: 10 mins | Cook Time: 20 mins | Total Time: 30 mins | Servings: 4
This incredible dish makes the perfect weeknight dinner. It’s easy, quick, and requires only readily available ingredients. Juicy chicken, rich, and garlicky – simply amazing!
2x 9ounces (250grams) Chicken Breasts, brought close to room temp
1/4 c. (40grams) Plain All-Purpose Flour
1/2 c. (120ml) Chicken Stock
6 tablespoons (90grams or 3.2ounces) Unsalted Butter, divided into tbsp chunks
2 cloves of Garlic, minced or finely diced
1 tablespoon finely diced Fresh Parsley
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, divided into 4 wedges, to serve
HOW TO MAKE GARLIC BUTTER CHICKEN
Step 1: Combine 1/4 cup flour, a tsp garlic powder, salt, and half tsp black pepper in a shallow dish.
Step 2: Right through the centre, butterfly the chicken breasts to make 4 even-sized breasts. Dredge the pieces in the flour mixture a piece at a time, pressing to get even coverage. Tap to remove the excess and place the chicken on one side.
Step 3: In a large pan, heat a tbsp butter with a tbsp olive oil over medium-high heat. Once hot, fry the chicken for about 3 to 5 minutes per side until golden and the centre is white/piping hot. The cooking time depends on the thickness of the chicken. Place the cooked chicken to one side.
Step 4: Adjust the heat to medium, add the garlic to the same pan and fry for about a minute or two until it starts to brown. Pour in the stock and scrape off the brown bits from the bottom of the pan using a wooden spoon. Add in the rest of the 5 tbsp butter, whisking as it melts. Sprinkle in the parsley and season with salt and black pepper.
Step 5: Simmer everything for a couple of minutes. Adjust the heat to low, then place the chicken back to the pan and spoon the sauce over.
Step 6: Enjoy with extra sauce and a squeeze of lemon juice.
1. For this recipe, I always use unsalted butter. This way I get control over how salty the dish ends up. If using salted butter, be careful with the seasoning. Use low-sodium stock if possible.
2. To cut down the richness of the sauce, I add a gentle squeeze of lemon over the end cuts. Make sure to not squeeze it though straight into the pan as this will break the sauce up.
3. Parsley is the perfect accompaniment with garlic butter. But make sure to use fresh herbs as dried is not enough to infuse the sauce. If you prefer, you can try thyme and rosemary but note that these are stronger.
Amount Per Serving: Calories 337 | Fat 19.52g 30% | Saturated Fat 9.01g 45% | Trans Fat 0.01g | Polyunsaturated Fat 1.452g | Monounsaturated Fat 7.095g | Cholesterol 116mg 39% | Sodium 690mg 29% | Potassium 499mg 14% | Carbohydrates 8.39g 3% | Fiber 0.4g 2% | Sugar 0.54g 1% | Protein 30.72g 61% | Vitamin A 496IU 10% | Vitamin C 1.8mg 2% | Calcium 26mg 3% | Iron 1.32mg 7%
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