Description
This Garlic Butter Chicken is a quick and delicious recipe featuring tender chicken smothered in a rich, buttery garlic sauce. It’s perfect for a weeknight dinner and pairs wonderfully with mashed potatoes, rice, or steamed vegetables.
Ingredients
Units
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- 4 boneless, skinless chicken breasts (or thighs)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 6 garlic cloves, minced
- 1/2 cup (120 ml) chicken broth or white wine
- 1/2 cup (120 ml) heavy cream
- 1 teaspoon Italian seasoning
- 1/4 cup (25 g) grated Parmesan cheese (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken:
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- Cook the chicken:
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat.
- Add the chicken and cook for 4-5 minutes per side (depending on thickness) until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- Make the garlic butter sauce:
- In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant.
- Pour in the chicken broth (or white wine) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce slightly, about 2-3 minutes.
- Add cream and seasonings:
- Stir in the heavy cream and Italian seasoning. If using Parmesan cheese, stir it in until melted and the sauce is smooth. Adjust seasoning with salt and pepper.
- Combine the chicken and sauce:
- Return the chicken to the skillet, spoon the sauce over the top, and simmer for 2-3 minutes to let the flavors meld.
- Serve:
- Garnish with chopped parsley and serve hot with your favorite sides.
Notes
- Vegetarian alternative:Â Substitute chicken with tofu or large mushrooms.
- Make it spicy:Â Add a pinch of red pepper flakes to the sauce.
- Storage:Â Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.