Garlic Butter Chicken

No ratings yet
Print
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4 servings
Calories: 526kcal

Ingredients

  • 1/4 cup Extra-virgin olive oil
  • 1 lb Chicken breast boneless skinless butterflied
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 6 cloves Garlic sliced thin
  • 1/4 cup Red onion minced
  • 1 tbsp All-purpose flour
  • 2 cups Chicken broth
  • 3 tbsp Lemon juice
  • 2 tbsp Butter
  • 3 tbsp Fresh parsley chopped
  • 1/2 tsp Red pepper flakes optional
  • 4 slices Crusty bread toasted and buttered if desired
US Customary - Metric

Instructions

  • Heat the olive oil in a non-stick pan over medium heat.
  • Season the chicken on both sides with salt and pepper. Coat the chicken with flour then dip into the egg.
  • Brown the chicken on both sides until golden then remove and set aside.
  • Add the garlic and onion to the pan, sauté until soft and golden brown, about 3 minutes. Then add 1 teaspoon of flour for each cup of broth listed in the ingredients. Stir in the flour and cook for 1-2 minutes. Whisk in the broth, lemon juice, and butter.
  • Add the chicken back to the pan, cover with a lid and simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Remove the chicken from the pan and continue to simmer the sauce.
  • Taste the sauce and adjust the seasoning with salt or lemon as needed. Continue to simmer until the sauce reduces and becomes flavorful.
  • Slice the chicken, spoon the sauce over top. Garnish with parsley and red pepper flakes; serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 526kcal | Carbohydrates: 60g | Protein: 34g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 301mg | Sodium: 1231mg | Potassium: 324mg | Fiber: 3g | Sugar: 3g | Vitamin A: 492IU | Vitamin C: 17mg | Calcium: 199mg | Iron: 4mg

Garlic Butter Chicken

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 servings
Calories 526 kcal

Ingredients
 
 

  • 1/4 cup Extra-virgin olive oil
  • 1 lb Chicken breast boneless skinless butterflied
  • 1 cup All-purpose flour
  • 2 Eggs beaten
  • 6 cloves Garlic sliced thin
  • 1/4 cup Red onion minced
  • 1 tbsp All-purpose flour
  • 2 cups Chicken broth
  • 3 tbsp Lemon juice
  • 2 tbsp Butter
  • 3 tbsp Fresh parsley chopped
  • 1/2 tsp Red pepper flakes optional
  • 4 slices Crusty bread toasted and buttered if desired

Instructions
 

  • Heat the olive oil in a non-stick pan over medium heat.
  • Season the chicken on both sides with salt and pepper. Coat the chicken with flour then dip into the egg.
  • Brown the chicken on both sides until golden then remove and set aside.
  • Add the garlic and onion to the pan, sauté until soft and golden brown, about 3 minutes. Then add 1 teaspoon of flour for each cup of broth listed in the ingredients. Stir in the flour and cook for 1-2 minutes. Whisk in the broth, lemon juice, and butter.
  • Add the chicken back to the pan, cover with a lid and simmer until the chicken reaches an internal temperature of 160°F using a thermometer. Remove the chicken from the pan and continue to simmer the sauce.
  • Taste the sauce and adjust the seasoning with salt or lemon as needed. Continue to simmer until the sauce reduces and becomes flavorful.
  • Slice the chicken, spoon the sauce over top. Garnish with parsley and red pepper flakes; serve with bread.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. 

Nutrition

Calories: 526kcalCarbohydrates: 60gProtein: 34gFat: 16gSaturated Fat: 5gCholesterol: 301mgSodium: 1231mgPotassium: 324mgFiber: 3gSugar: 3gVitamin A: 492IUVitamin C: 17mgCalcium: 199mgIron: 4mg
Tried this recipe?Let us know how it was!