Garlic Butter Chicken (Easy Recipe!)

 

Garlic Butter Chicken

Garlic Butter Chicken so easy to make and very delicious!

Garlic Butter Chicken 

Delicious. I seasoned my chicken and then dredged it in seasoned flour. Also, I added a little kosher salt and pepper to the broth. Delicious.

How To Make Garlic Butter Chicken 

Added a little flour to thicken the sauce. Added spinach to it as well. Came out perfectly.

Ingredients

• 1 tbsp Olive Oil
• 1 tsp Garlic Powder
• 1 tsp Salt, plus more to taste
• 1/2 tsp Black Pepper, plus more to taste
• 1 Lemon, divided into 4 wedges (to serve)
• 1/2 cup / 120ml Chicken Stock
• 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (see notes)
• 2x 9oz/250g Chicken Breasts, brought close to room temp
• 1/4 cup / 40g Plain / All-Purpose Flour
• 2 cloves of Garlic, minced/finely diced
• 1 tbsp finely diced Fresh Parsley

Instructions:

In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.

Butterfly your chicken breasts right through the centre to make 4 even-sized breasts. 

One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.

Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre. 

Approx 3-5mins each side depending on thickness. The place to one side.

Turn heat down to a medium and add garlic. Fry for 1-2mins until it just begins to brown, then pour in the stock. 

Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter. 

Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy. Sprinkle in parsley and season to taste with salt & black pepper.

Allow to simmer for a few mins to thicken, then turn down the heat to low and add back in the chicken. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste (optional - see notes).