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–+ servings
Plate of garlic butter chicken garnished with herbs and served with sides

Garlic Butter Chicken

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This Garlic Butter Chicken delivers rich, savory flavors with a bright squeeze of lemon, perfect for weeknight dinners or cozy weekends.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 575
Ingredients Method Nutrition Notes

Ingredients
  

Chicken Preparation
  • 2 pieces pork tenderloins (about 1 to 1 ½ pounds each) Choose similar sizes for even cooking.
  • ¼ cup all-purpose flour For dredging the meat and helping the sauce thicken slightly.
  • 6 tablespoons unsalted butter (divided into chunks) Provides richness and helps form the silky garlic butter sauce.
  • 2 cloves garlic (minced or finely diced) Fresh garlic gives the sauce bright, aromatic flavor.
  • 1 tablespoon fresh parsley (finely chopped) Fresh herb to finish the sauce.
  • 1 tablespoon olive oil Used with butter for a good sear.
  • 1 teaspoon garlic powder Adds a concentrated garlic background to the flour dredge.
  • 1 teaspoon salt For seasoning the flour and the final dish.
  • ½ teaspoon black pepper Freshly ground is best for a clean peppery bite.
  • 1 whole lemon (divided into 4 wedges for serving) Lemon wedges brighten each plate.

Method
 

Preparation
  1. In a shallow dish, combine the flour, garlic powder, salt, and pepper. Mix evenly.
  2. Butterfly the chicken breasts through the center to make 4 even-sized pieces. Dredge each piece in the flour mixture and set aside.
Cooking
  1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan over medium-high heat. Cook the chicken for 3-5 minutes on each side until golden and cooked through.
  2. Lower heat to medium and add the minced garlic to the pan. Cook for 1-2 minutes until fragrant, then add the chicken stock.
  3. Scrape the browned bits from the pan and add the remaining butter. Whisk until it melts and combines with the stock. Stir in parsley and adjust seasoning with salt and pepper.
  4. Return the chicken to the pan, spoon the sauce over it, and simmer for a few minutes. Serve with lemon wedges.

Nutrition

Serving: 1gCalories: 575kcalCarbohydrates: 19gProtein: 27gFat: 43gSaturated Fat: 24gSodium: 796mgFiber: 1gSugar: 1g

Notes

Pat the meat dry before dredging. Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing: Cool completely, place in freezer-safe containers, and freeze for up to 2 months. Thaw overnight before reheating.

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