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Garlic Butter Chicken Recipe

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4.4 from 14 reviews

A quick and flavorful Garlic Butter Chicken recipe that features tender chicken breasts pan-fried to golden perfection and finished with a rich, garlicky butter sauce. This easy stovetop dish is perfect for a weeknight dinner and serves 4.

Ingredients

Chicken

  • 2x 9oz/250g Chicken Breasts, brought close to room temperature

Coating

  • 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 & Cooking

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

Instructions

  1. Prepare the Flour Mixture: In a shallow dish, combine 1/4 cup of flour with 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Mix well to distribute the seasonings evenly.
  2. Dredge the Chicken: Butterfly each chicken breast through the center to create four even-sized pieces. Dredge each piece thoroughly in the seasoned flour mixture, pressing the flour in to coat evenly. Shake off excess and set aside.
  3. Fry the Chicken: Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large pan over medium-high heat. Once hot, add the chicken breasts and cook for approximately 3-5 minutes on each side until golden brown and cooked through (white and piping hot in the center). Remove from pan and set aside.
  4. Make the Sauce: Reduce the heat to medium and add the minced garlic to the pan. Fry for 1-2 minutes until the garlic just begins to brown. Pour in the chicken stock and use a wooden spoon to scrape up any browned bits from the pan. Add the remaining 5 tablespoons of butter in chunks and whisk swiftly as it melts to combine with the stock, creating a slightly cloudy, rich sauce. Stir in the finely diced parsley and season with additional salt and black pepper to taste.
  5. Finish and Serve: Allow the sauce to simmer gently for a few minutes until it begins to thicken. Lower the heat to low and return the chicken breasts to the pan, spooning the sauce over them. Serve immediately with extra sauce drizzled on top and lemon wedges on the side for squeezing over as desired.

Notes

  • Butter is divided to allow for frying and finishing the sauce, enhancing flavor and richness.
  • Butterflying the chicken ensures even cooking and quicker cooking time.
  • The lemon wedges serve as a fresh, acidic contrast to the rich garlic butter sauce—use according to preference.
  • Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.

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