Garlic Butter Chicken
Juicy and golden garlic kissed chicken cutlets coated in a luxurious garlic butter sauce, perfect for a quick and flavorful weeknight dinner.
Ingredients
Chicken and Seasoning
- 2 pieces chicken breasts (9 oz / 250 g each), brought close to room temperature
- ¼ cup all purpose flour for dredging
- ½ cup chicken stock
- 6 tablespoons unsalted butter, divided into tablespoon chunks
- 2 cloves garlic, minced use fresh garlic for best flavor
- 1 tablespoon fresh parsley, finely diced for garnish
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper, plus more to taste
- 1 piece lemon, cut into 4 wedges for serving highly recommended for serving
Instructions
Preparation
- In a shallow dish, mix the flour with garlic powder, salt, and black pepper.
- Butterfly each chicken breast completely through the center to create 4 even cutlets. Dredge each piece in the flour mixture, pressing gently to coat evenly. Shake off any excess and set aside.
Cooking
- Heat 1 tablespoon of butter and 1 tablespoon olive oil in a large frying pan over medium high heat.
- Add the chicken cutlets and cook 3 to 5 minutes per side until golden and cooked through. Transfer to a plate.
- Lower the heat to medium. Add the garlic to the pan and sauté 1 to 2 minutes until lightly golden.
- Pour in the chicken stock and scrape up any browned bits from the pan. Add the remaining 5 tablespoons of butter and whisk as it melts.
- Stir in fresh parsley and season with salt and pepper to taste.
- Simmer for a few minutes until the sauce begins to thicken, then reduce heat to low and return the chicken to the skillet.
- Spoon the garlic butter sauce over the top and let it warm through.
- Serve with a drizzle of extra sauce and a squeeze of fresh lemon juice if desired.
Notes
Unsalted butter gives better control of saltiness. Lemon is optional but recommended to balance the richness. Fresh herbs like thyme or rosemary can be used as alternatives.