GARLIC BUTTER CHICKEN
Garlic Butter Chicken is a simple yet incredibly flavorful dish. Tender chicken is pan-seared and then smothered in a rich and aromatic garlic butter sauce. It's a quick and easy meal that's perfect for a weeknight dinner, and the delicious sauce makes it feel a bit more special.
Ingredients
- 4 boneless skinless chicken breasts (or thighs)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Garlic Butter Sauce:
- ½ cup 1 stick unsalted butter
- 6-8 cloves garlic minced
- ¼ cup chicken broth or white wine
- 2 tablespoons chopped fresh parsley
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Prepare chicken: Pat the chicken breasts dry with paper towels. Season them with salt and pepper.
- Sear chicken: Heat the olive oil in a large skillet (preferably cast iron) over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, or until golden brown and cooked through. A meat thermometer should register 165°F (74°C). Remove the chicken from the skillet and set aside.
- Make garlic butter sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
- Add broth and parsley: Stir in the chicken broth (or white wine) and chopped parsley. Add the lemon juice, if using. Bring to a simmer and cook for 2-3 minutes, until the sauce has thickened slightly.
- Return chicken to skillet: Return the cooked chicken breasts to the skillet and coat them with the garlic butter sauce.
- Serve: Serve the Garlic Butter Chicken immediately, spooning the sauce over the chicken.
Notes
- Chicken: You can use chicken breasts or thighs for this recipe. Thighs tend to be more flavorful and moist.
- Garlic: Fresh garlic is essential for the flavor of this dish. Use plenty of it!
- Butter: Use real butter for the best flavor.
- Don't Burn Garlic: Burnt garlic will taste bitter. Keep the heat medium and watch it carefully.
- Sauce Consistency: If the sauce is too thin, you can simmer it for a longer period of time to allow it to thicken. If it's too thick, add a little more chicken broth or water.