Description
This Garlic Butter Chicken is a quick and flavorful main course, featuring tender chicken breasts cooked in a savory garlic-butter sauce. Perfect for busy weeknights, the dish pairs beautifully with rice, pasta, or vegetables. With minimal ingredients and just one pan, this recipe delivers restaurant-worthy results in less than 30 minutes.
Ingredients
Units
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts, halved horizontally to make 4 cutlets
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon paprika
- 2 tablespoons all-purpose flour
For the Garlic Butter Sauce
- 3 tablespoons unsalted butter, divided
- 1 tablespoon olive oil
- 5 cloves garlic, finely minced
- 1/2 cup low-sodium chicken broth
- 1 teaspoon Italian seasoning
- Juice of half a lemon (about 1 tablespoon)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
- Prepare the Chicken: Pat the chicken cutlets dry with paper towels. Season both sides generously with salt, pepper, and paprika. Lightly dredge each cutlet in flour, shaking off any excess.
- Sear the Chicken: In a large skillet over medium-high heat, add 1 tablespoon butter and the olive oil. Once hot, add chicken and sear until golden brown and cooked through, about 4-5 minutes per side. Transfer to a plate and cover loosely with foil.
- Make the Garlic Butter Sauce: Reduce the heat to medium. In the same skillet, add the remaining 2 tablespoons butter and stir in the minced garlic. Sauté for 30 seconds until fragrant, being careful not to brown the garlic.
- Add Broth & Seasonings: Pour in the chicken broth and scrape up any brown bits. Stir in Italian seasoning and bring the sauce to a simmer. Let it reduce slightly, about 2-3 minutes.
- Finish the Sauce: Stir in lemon juice, return the chicken (and juices) to the skillet, and simmer for another minute, spooning the sauce over the chicken to coat evenly.
- Garnish and Serve: Sprinkle with chopped parsley and serve immediately, spooning extra garlic butter sauce over the chicken.
Notes
- For even cooking, use similarly sized chicken cutlets. Pound thicker parts if needed.
- Fresh garlic adds the best flavor, but jarred minced garlic works in a pinch.
- Add a splash of cream for a richer, creamier sauce.
- This dish pairs well with steamed vegetables, mashed potatoes, or crusty bread to soak up the sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 325
- Sugar: 0.7g
- Sodium: 397mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0.5g
- Protein: 38g
- Cholesterol: 120mg
