This garlic butter chicken breast will make a fantastic dinner. It is packed with delicious flavors. Buttery, garlicky, tender and juicy chicken that will leave your family asking for more. It is ready in 30 minutes, and you only need a handful of ingredients.
Garlic butter chicken breast recipe
This garlic butter chicken breast is a simple comfort food that will warm your heart and soul. Deliciously tender and juicy chicken breast smothered in garlic butter sauce. Perfect for a busy weeknight.
The sauce is luxuriously creamy and has the perfect consistency to coat creamy mashed potatoes generously. It is also perfect with rice and pasta as well.
You do not need convincing much with this recipe is you are already a fan of anything garlic butter. I have shared quite a few of these recipes here, do check them out: how to make garlic butter, garlic butter smashed potatoes (these little babies are unbelievably delicious), garlic butter cod, and garlic butter chicken bites.
Why you will love this recipe
- Easy chicken recipe for dinner with few ingredients: you only need pantry staples to make this simple recipe.
- Quick and flavorful dinner on the table in 30 minutes
- Customizable: I coated the chicken breast in flour before pan-frying it; this step is optional. You can also substitute the flour with gluten-free flour or use almond flour.
Related recipe: pan seared boneless chicken thighs and cream cheese chicken.
What you will need
You will need the following ingredients to make this succulent and tender garlic butter chicken.
Boneless skinless chicken breast: You can substitute with skinless boneless chicken thighs
Unsalted butter
Olive oil: Substitute with any other flavorless cooking oil you prefer.
Low-sodium chicken stock
Fresh garlic: I suggest you use fresh garlic alone for this recipe for the freshness and extra boost of flavor. I used four cloves of garlic, which might seem a lot to some, but feel free to adjust the amount used to your preference.
Fresh parsley
All-purpose flour: I used this to coat the chicken cutlets before pan-frying them. Not only will it enhance the color of the chicken, giving it a golden brown color and crispy edges, but it will also help to thicken the sauce.
Cajun seasoning: I used store-bought Cajun seasoning with low sodium. Feel free to use homemade.
Salt and pepper: These are essential for seasoning the chicken before cooking.
How to make garlic butter chicken breast
Start by prepping the chicken breasts. Pat it dry with a kitchen paper towel. Place the chicken breast on a chopping board. Using a sharp knife, slice the chicken breast lengthwise into two or three cutlets.
Season the chicken on both sides with salt, freshly ground black pepper, and Cajun seasoning.
In a shallow dish or tray (this is what I used), add some all-purpose flour and the remaining Cajun seasoning and stir to combine.
Working with one cutlet at a time, dredge each piece of chicken cutlets in the flour evenly on both sides, shaking off any excess flour. Repeat this until you exhaust the chicken, and discard any leftover flour.
Heat a large skillet over medium-high heat, add olive oil, and heat until hot and shimmering but not burning.
Carefully place the coated chicken cutlet into the skillet and cook until golden brown on one side (around 3 per). Flip and cook for an additional 3 minutes. Remove the cooked chicken onto to a plate.
Reduce the heat and use a paper towel to bloat the oil in the pan if it's more than a teaspoon.
Add butter to the pan and leave to melt. Add chopped garlic and cook for about 30 seconds stirring constantly. Do not let the garlic burn, as it will become bitter.
Stir in the chopped parsley quickly until fragrant.
Pour in chicken broth and stir to combine with the butter and garlic. Let it simmer gently until slightly thickened for 2-3 minutes.
Return the cooked chicken cutlets to the skillet. Spoon some of the sauce over the chicken to coat it nicely and keep it warm. Simmer for 2-3 minutes (flip the chicken in the sauce if you prefer). This will help thicken the sauce as it cooks.
Remove from heat and add more chopped parsley for garnish before serving. Enjoy
Watch how to make it
Variations and Tips
This recipe is very versatile. Here are some variations you can try:
Add cheese: Add a sprinkle of parmesan cheese on top of the chicken cutlets when serving for an extra flavor boost.
Spicy chicken: Add a pinch of cayenne pepper or red pepper flakes to the flour mixture or sauce for a little kick of spice.
Make creamy garlic butter chicken: For a creamier sauce, add a splash of heavy cream or creme Fraiche before adding the chicken back into the skillet.
Tips
- Make sure to pat dry your chicken breast before cooking to avoid excess moisture in the pan, which can prevent browning.
- If using smaller chicken breasts, pound it with a meat mallet for even thickness.
How to serve
This garlic butter chicken breast can be perfectly served over mashed potatoes: here are a few suggestions.
Boursin mashed cauliflower for a lowcarb meal.
You can also serve it over some rice or pasta
Don't forget some veggies on the side to make it a complete meal: air fryer broccolini, air fryer asparagus, instant pot broccoli and many more.
How to store
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, place the chicken and sauce in a skillet over medium heat ( with a splash of stock or water) until warmed through. Alternatively, warm it in the microwave for a minute or two.
Garlic butter chicken breast can be frozen in the sauce in an airtight container or freezer bag for up to 3 months.
Garlic Butter Chicken Breast
Ingredients
- 2 large boneless skinless chicken breast
- 50 g unsalted butter
- 2 Tablespoon Olive oil
- ½ cup low-sodium chicken stock
- 4 garlic cloves chopped
- 2 Tablespoons fresh parsley chopped
- ½ cup all-purpose flour
- 1 Tablespoon cajun seasoning
- Salt and pepper to taste
Instructions
- Start by prepping the chicken breasts. Pat it dry with a kitchen paper towel. Place the chicken breast on a chopping board. Using a sharp knife, slice the chicken breast lengthwise into two or three cutlets (depending on the size).2 large boneless skinless chicken breast
- Season the chicken on both sides with salt, freshly ground black pepper, and Cajun seasoning (reserve some for later).1 Tablespoon cajun seasoning, Salt and pepper to taste
- In a shallow dish or tray (this is what I used), add all-purpose flour and the remaining Cajun seasoning and stir to combine.½ cup all-purpose flour, 1 Tablespoon cajun seasoning
- Working with one cutlet at a time, dredge each piece of chicken cutlets in the flour evenly on both sides, shaking off any excess flour. Repeat this until you exhaust the chicken, and discard any leftover flour.
- Heat a large skillet over medium-high heat, add olive oil, and heat until hot and shimmering but not burning.2 Tablespoon Olive oil
- Carefully place the coated chicken cutlet into the skillet and cook until golden brown on one side (around 3 minutes). Flip and cook for an additional 3 minutes. Remove the cooked chicken onto a plate.
- Reduce the heat and use a paper towel to bloat the oil in the pan if it's more than a teaspoon.
- Add butter to the pan and leave to melt. Add chopped garlic and cook for about 20 seconds, stirring constantly. Do not let the garlic burn, as it will become bitter.50 g unsalted butter, 4 garlic cloves
- Stir in the chopped parsley quickly until fragrant.2 Tablespoons fresh parsley
- Pour in chicken broth and stir to combine. Let it simmer gently for 2-3 minutes.½ cup low-sodium chicken stock
- Return the cooked chicken cutlets to the skillet. Spoon some of the sauce over the chicken to coat it nicely and keep it warm. Simmer for 2-3 minutes (flip the chicken in the sauce if you prefer). This will help thicken the sauce as it cooks.
- Remove from heat and add more chopped parsley for garnish before serving. Enjoy
Notes
- Make sure to pat dry your chicken breast before cooking to avoid excess moisture in the pan, which can prevent browning.
- If using smaller chicken breasts, pound it with a meat mallet for even thickness.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
And there you have it, a simple and delicious chicken recipe you can make at home in 30 minutes. As always, if you made this recipe, I would love to hear from you! Kindly rate the recipe 5 stars and leave me feedback in the comment section below. Tag me @thedinnerbite on Instagram and save it to your Pinterest. Please subscribe to the blog if you haven’t for free new recipes in your inbox.
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