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Garlic Butter Chicken recipe

Tender chicken breasts are coated in seasoned flour, pan-fried until golden, and smothered in a rich garlic butter sauce. This comforting dish is quick, flavorful, and perfect for busy weeknights. Serve with lemon and fresh parsley for a bright, delicious finish.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 337 kcal

Equipment

  • Large frying pan
  • Shallow dish
  • Sharp knife
  • Cutting board
  • Tongs
  • Measuring spoons
  • Wooden spoon
  • Whisk

Ingredients
  

  • ½ cup Chicken Stock
  • 250 cup Chicken Breasts, brought close to room temp
  • 1 Lemon, divided into 4 wedges
  • 1 tsp Salt, plus more to taste
  • 1 tsp Garlic Powder
  • ½ tsp Black Pepper, plus more to taste
  • 6 tbsp Unsalted Butter, divided into tbsp chunks
  • 1 tbsp finely diced Fresh Parsley
  • 2 cloves of Garlic, minced/finely diced
  • 1 tbsp Olive oil

Instructions
 

  • Butterfly the chicken breasts through the center to create four even pieces.
  • In a shallow dish, combine the flour, garlic powder, salt, and black pepper.
  • Dredge each chicken breast in the flour mixture, pressing to ensure even coverage, then shake off excess and set aside.
  • Heat 1 tablespoon butter and 1 tablespoon olive oil in a large pan over medium-high heat.
  • Once hot, add the chicken breasts and fry until golden and cooked through, about 3-5 minutes per side depending on thickness.
  • Transfer the chicken to a plate.
  • Reduce the heat to medium and add the garlic to the pan, sautéing for 1-2 minutes until it just starts to brown.
  • Pour in the stock, using a wooden spoon to scrape up any browned bits.
  • Add the remaining 5 tablespoons butter and whisk until melted and combined, forming a slightly cloudy sauce.
  • Stir in the parsley and season with salt and black pepper to taste.
  • Let the sauce simmer a few minutes until it thickens slightly, then lower the heat and return the chicken to the pan.
  • Spoon the sauce over the chicken, serve with extra sauce, and finish with a squeeze of lemon juice if desired.

Notes

  • Use thin, evenly sized chicken breasts to ensure even cooking without drying out.
  • Don’t let the garlic burn—remove it from the heat if it starts to darken too quickly.
  • Add a splash of white wine with the stock for extra depth of flavor.