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Garlic Butter Chicken

A quick and easy garlic butter chicken with a rich sauce made from butter, stock, garlic and parsley — perfect for a midweek dinner in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: British
Calories: 337
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 2 9oz/250g chicken breasts, boneless and skinless butterflied so they form 4 even pieces
Flour & seasonings
  • 1/4 cup plain/all-purpose flour
  • 1 tsp garlic powder
  • 1 tsp salt plus extra to taste
  • 1/2 tsp black pepper plus extra to taste
Sauce
  • 1/2 cup chicken stock
  • 6 tbsp unsalted butter divided into chunks
  • 2 cloves garlic minced or finely diced
  • 1 tbsp fresh parsley finely diced
  • 1 tbsp olive oil
  • 1 lemon quartered, to serve

Equipment

  • Large Frying Pan
  • Wooden Spoon
  • Shallow Dish
  • Sharp Knife
  • Chopping Board
  • Jug
  • Tongs

Method
 

  1. In a shallow dish combine the flour with garlic powder, salt and black pepper.
  2. Butterfly the chicken breasts and dredge them in the seasoned flour, pressing for even coverage.
  3. Heat 1 tbsp butter and 1 tbsp olive oil in a large frying pan over medium-high heat. Add the chicken and fry until golden and cooked through, about 3–5 minutes per side, then set aside.
  4. Reduce heat to medium, add garlic to the pan and fry for 1–2 minutes until it begins to brown.
  5. Pour in the chicken stock and scrape up any browned bits. Add the remaining butter and whisk as it melts to emulsify the sauce.
  6. Stir in parsley and season the sauce to taste. Simmer until slightly thickened.
  7. Return the chicken to the pan, spoon over the sauce, and serve with lemon wedges.

Notes

Use unsalted butter so you can control salt level. The lemon wedge at the end helps cut through richness. You can substitute thyme or rosemary for parsley if preferred, but fresh herbs work best. Serve with your favorite sides like asparagus or roasted potatoes.