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Delicious Garlic Butter Chicken served on a plate with herbs and garlic cloves.

Garlic Butter Chicken

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This garlic butter chicken recipe combines rich butter, bright lemon, and fragrant garlic for a comforting dish that's perfect for weeknight dinners or simple dinner parties.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 420
Ingredients Method Nutrition Notes

Ingredients
  

Main ingredients
  • 2 pieces pork tenderloins (about 1 to 1 ½ pounds each) Use whole tenderloins as the main protein; trimming excess fat is optional.
  • 1/4 cup all-purpose flour For dredging the meat to help the sauce thicken and create a light crust.
  • 1/2 cup chicken stock (low-sodium preferred) Adds body to the sauce; low-sodium allows you to control seasoning.
  • 6 tablespoons unsalted butter (divided into chunks) Split so some is used for browning and the rest is whisked into the sauce for silkiness.
  • 2 cloves garlic (minced or finely diced) Fresh garlic gives the sauce its bright, savory aroma and flavor.
  • 1 tablespoon fresh parsley (finely chopped) Adds a fresh herb finish and a pop of color.
  • 1 tablespoon olive oil Helps prevent the butter from burning while browning the meat.
  • 1 teaspoon garlic powder Boosts the garlic flavor without extra chopping.
  • 1 teaspoon salt (plus more to taste) Seasoning for both the dredge and finishing the sauce.
  • 1/2 teaspoon black pepper (plus more to taste) Warm spice to balance the butter and garlic.
  • 1 piece lemon (divided into 4 wedges for serving) Fresh lemon wedges to squeeze over the finished dish for brightness.

Method
 

Preparation
  1. In a shallow dish, combine the flour, garlic powder, salt, and pepper. Mix well so the seasoning is evenly distributed.
  2. Butterfly the chicken breasts through the center to make 4 even-sized pieces. Pat each piece dry with paper towel before dredging.
  3. Dredge each piece in the flour mixture, pressing gently to coat evenly. Shake off any excess flour to avoid a gummy coating.
Cooking
  1. Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large frying pan over medium-high heat. Swirl the pan so the fat coats the bottom evenly.
  2. Once hot, add the chicken breasts and cook for 3-5 minutes on each side until golden and cooked through. Transfer the chicken to a plate and set aside.
  3. Lower the heat to medium and add the minced garlic to the pan. Cook for 1-2 minutes until fragrant, stirring so the garlic does not burn.
  4. Add the chicken stock to the pan and scrape up any browned bits from the bottom with a whisk or wooden spoon.
  5. Whisk in the remaining butter, adding chunks a few at a time until the sauce is combined and silky.
  6. Stir in the parsley and adjust seasoning with salt and pepper to taste.
  7. Return the chicken to the pan and simmer for a few minutes to warm through and let the sauce cling to the meat.
  8. Serve each piece with a drizzle of sauce and a squeeze of lemon from the wedges. Enjoy right away.

Nutrition

Serving: 1gCalories: 420kcalCarbohydrates: 18gProtein: 32gFat: 24gSaturated Fat: 12gSodium: 600mgFiber: 1gSugar: 1g

Notes

Pat meat dry and do not crowd the pan for the best golden crust. Add butter in small pieces so it emulsifies into a smooth sauce. Taste the sauce before serving and add salt, pepper, or more lemon as needed. Leftovers can be refrigerated in an airtight container for up to 3 days. Freezing is possible for up to 2 months in a freezer-safe container.

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