Spicy Garlic Chicken

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Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 2 servings
Calories: 442kcal

Ingredients

  • 2 tbsp Extra-virgin olive oil
  • 4 oz Chicken breast boneless skinless butterflied
  • 3 cloves Garlic sliced thin
  • 1 cups Chicken broth
  • 2 tbsp Butter
  • Hot sauce 2 to 3 dashes (use to taste)
  • 1 tsp Cornstarch dissolved in an equal amount of water (use as needed)
  • 2 tbsp Fresh parsley chopped
  • 2 slices Crusty bread toasted and buttered if desired
US Customary - Metric

Instructions

  • Heat a non-stick pan over medium heat. Once hot, add the oil.
  • Cook the chicken on both sides until deep golden brown to an internal temperature of 160 degrees. Then remove and set aside.
  • Add the garlic to the pan, sauté until soft and golden brown. Stir in the broth and butter. Bring to a simmer. Add 2 to 3 dashes of hot sauce or more if needed to taste for a subtle flavoring. (Use more as desired)
  • Stir the cornstarch mixture into the sauce a little at a time to thicken to a creamy consistency. Then stir in the parsley.
    (If too thick add more broth as needed to thin out, if too thin add more cornstarch slurry. Adjust until thickened to a creamy consistency)
  • Spoon the sauce over the chicken and 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: 442kcal | Carbohydrates: 39g | Protein: 33g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 943mg | Potassium: 632mg | Fiber: 2g | Sugar: 2g | Vitamin A: 464IU | Vitamin C: 15mg | Calcium: 55mg | Iron: 3mg

Spicy Garlic Chicken

No ratings yet
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Servings 2 servings
Calories 442 kcal

Ingredients
 
 

  • 2 tbsp Extra-virgin olive oil
  • 4 oz Chicken breast boneless skinless butterflied
  • 3 cloves Garlic sliced thin
  • 1 cups Chicken broth
  • 2 tbsp Butter
  • Hot sauce 2 to 3 dashes (use to taste)
  • 1 tsp Cornstarch dissolved in an equal amount of water (use as needed)
  • 2 tbsp Fresh parsley chopped
  • 2 slices Crusty bread toasted and buttered if desired

Instructions
 

  • Heat a non-stick pan over medium heat. Once hot, add the oil.
  • Cook the chicken on both sides until deep golden brown to an internal temperature of 160 degrees. Then remove and set aside.
  • Add the garlic to the pan, sauté until soft and golden brown. Stir in the broth and butter. Bring to a simmer. Add 2 to 3 dashes of hot sauce or more if needed to taste for a subtle flavoring. (Use more as desired)
  • Stir the cornstarch mixture into the sauce a little at a time to thicken to a creamy consistency. Then stir in the parsley.
    (If too thick add more broth as needed to thin out, if too thin add more cornstarch slurry. Adjust until thickened to a creamy consistency)
  • Spoon the sauce over the chicken and 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: 442kcalCarbohydrates: 39gProtein: 33gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 88mgSodium: 943mgPotassium: 632mgFiber: 2gSugar: 2gVitamin A: 464IUVitamin C: 15mgCalcium: 55mgIron: 3mg
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