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Golden Garlic Butter Chicken Skillet
TahiraJaved

Garlic Butter Chicken Recipe

This garlic butter chicken uses thin, floured chicken cutlets seared until golden in a hot skillet, then finished in a silky sauce of melted butter, fresh garlic, chicken broth and lemon. Serve it over rice, potatoes or bread for an easy dinner that tastes far more impressive than the effort.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 People
Course: Main Course
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 4 boneless skinless chicken breasts sliced into 8 thin cutlets
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/4 cup all purpose flour
  • 1 tablespoon olive oil
For the Garlic Butter Sauce:
  • 4 tablespoons unsalted butter
  • 6 garlic cloves minced
  • 1/2 teaspoon dried thyme
  • 3/4 cup low sodium chicken broth
  • 1 tablespoon lemon juice
  • 1 teaspoon honey optional
  • 2 tablespoons chopped parsley
To Serve:
  • Lemon slices
  • Extra parsley
  • Rice mashed potatoes or crusty bread

Equipment

  • 1 12 inch heavy skillet sears the chicken evenly and builds the sauce.
  • 1 Meat mallet or rolling pin flattens the chicken to an even thickness.
  • 1 Instant read thermometer confirms the chicken reaches 165°F (74°C).
  • 1 Tongs flip the cutlets without piercing them.
  • 1 Shallow dish holds the seasoned flour for dredging.
  • 1 Microplane or garlic press minces the garlic finely.

Method
 

  1. Whisk the flour with salt, pepper, paprika and garlic powder.
  2. Dredge the pounded, dried cutlets and shake off the excess.
  3. Heat the oil in a skillet over medium high heat until shimmering.
  4. Sear in two batches, 3 to 4 minutes per side, until 165°F inside.
  5. Lower the heat, melt the butter and cook the garlic and thyme for 30 seconds.
  6. Add the broth, scrape the pan and simmer 3 to 4 minutes, then stir in lemon and honey.
  7. Return the chicken and spoon the sauce over it for 1 minute.
  8. Top with parsley and serve right away.

Notes

  • Pound the chicken to 1/2 inch so it cooks evenly and stays juicy.
  • Keep the garlic pale and fragrant, because burnt garlic turns the sauce bitter.
  • Reheat gently with a splash of broth to keep the chicken tender.
Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.
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