Description

Crispy Garlic Butter Chicken offers a deliciously golden and crunchy bite with tender juicy chicken breasts coated in flavorful panko breadcrumbs and finished with a fragrant garlic butter sauce. This quick and easy skillet recipe is perfect for a satisfying weeknight dinner.

Ingredients

Chicken

4 boneless, skinless chicken breasts (large, cut in half horizontally)
Salt and pepper, to taste

Dredging Stations

1/2 cup all-purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs

Cooking & Sauce

1 tbsp olive oil
2 tbsp unsalted butter
4 cloves garlic, minced
1 tbsp fresh parsley, chopped (for garnish)
1 tbsp lemon juice (optional, for a fresh finish)

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Instructions

Prepare the Chicken: Cut the chicken breasts in half horizontally to create thinner, even pieces. Season both sides generously with salt and pepper.
Set Up Dredging Stations: Arrange three shallow bowls—one with flour, one with beaten eggs, and one with panko breadcrumbs.
Coat the Chicken: Dredge each chicken piece first in flour, shaking off excess, then dip into the beaten eggs, and finally coat evenly with panko breadcrumbs, pressing gently.
Cook the Chicken: Heat olive oil in a large skillet over medium heat. Add breaded chicken and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Remove and set aside.
Make the Garlic Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, careful not to burn it.
Serve: Drizzle the garlic butter sauce over the crispy chicken, garnish with fresh parsley, and squeeze lemon juice if desired. Serve immediately while hot.

Notes

For best results, use a meat thermometer to ensure chicken reaches 165°F (74°C).
Panko breadcrumbs create extra crispiness compared to regular breadcrumbs.
Adjust garlic amount to your preference for stronger or milder flavor.
Adding lemon juice brightens the dish and balances richness.
Serve with a side of veggies or rice for a complete meal.