Description
This Garlic Butter Chicken recipe features tender chicken breasts lightly dredged in seasoned flour, pan-fried to golden perfection, and served with a rich, buttery garlic sauce infused with fresh parsley and a hint of lemon. Ready in just 30 minutes, it’s a quick, flavorful dish perfect for a comforting weeknight dinner.
Ingredients
Chicken
- 2x 9oz/250g Chicken Breasts, brought close to room temperature, butterflied into 4 even sized breasts
Seasoning & 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
Cooking & Sauce
- 1/2 cup (120ml) Chicken Stock
- 6 tbsp (90g / 3.2oz) Unsalted Butter, divided into tablespoon chunks
- 2 cloves Garlic, minced/finely diced
- 1 tbsp Olive Oil
- 1 tbsp Fresh Parsley, finely diced
- 1 Lemon, divided into 4 wedges (for serving)
Instructions
- Prepare the flour mixture: In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. Mix well to create a seasoned coating.
- Dredge the chicken: Butterfly the chicken breasts through the center to create 4 even pieces. Individually press each piece into the flour mixture to ensure an even coating, then shake off any excess flour and set aside.
- Fry the chicken: Heat 1 tbsp butter and 1 tbsp olive oil in a large pan over medium-high heat. Once hot, add the coated chicken breasts and fry for approximately 3-5 minutes per side, or until each side is golden and the chicken is cooked through and piping hot in the center. Remove from pan and set aside.
- Make the garlic butter sauce: Reduce heat to medium. Add the minced garlic to the pan and fry for 1-2 minutes until it just begins to brown and become fragrant. Pour in the chicken stock and use a wooden spoon to scrape up any bits stuck to the pan for extra flavor. Add the remaining 5 tbsp butter chunks and whisk as they melt to create a slightly thickened, cloudy sauce. Sprinkle in the chopped parsley and season with additional salt and pepper to taste.
- Combine and serve: Allow the sauce to simmer gently for a few minutes until it starts to thicken. Reduce heat to low, return the fried chicken to the pan, and spoon sauce over each piece to coat. Serve immediately with extra sauce drizzled on top and lemon wedges on the side for squeezing over, if desired.
Notes
- Bringing chicken close to room temperature before cooking helps it cook evenly.
- Butter chunks added in intervals help create a rich, creamy sauce.
- Adjust seasoning with salt and pepper to your preference.
- Squeezing fresh lemon juice over the finished dish adds a bright, fresh contrast to the buttery sauce.
- Butterflying the chicken breasts ensures even cooking and a quicker frying time.
