# Garlic Butter Chicken

This garlic butter chicken is perfect for a quick and easy midweek dinner and only requires 4 ingredients for the sauce!

- Servings: 4 servings
- Total time: 30 min
- Cuisine: Indian
- Category: Dinner
- Language: en

## Ingredients

- 2 9oz/250g Chicken Breasts, brought close to room temp
- 0.25 cup / 40g Plain / All Purpose Flour
- 0.5 cup / 120ml Chicken Stock
- 6 tbsp / 90g / 3.2oz Unsalted Butter, divided into tbsp chunks (see notes)
- 2 cloves Garlic, minced/finely diced
- 1 tbsp finely diced Fresh Parsley
- 1 tbsp Olive Oil
- 1 tsp Garlic Powder
- 1 tsp Salt, plus more to taste
- 0.5 tsp Black Pepper, plus more to taste
- 1 Lemon, divided into 4 wedges (to serve)

## Instructions

1. In a shallow dish, combine 1/4 cup flour with 1 tsp garlic powder & salt and 1/2 tsp black pepper.
2. Butterfly your chicken breasts right through the centre to make 4 even sized breasts.
3. One by one dredge in the flour (press in the flour to get an even coverage), give them a shake then place to one side.
4. Add 1 tbsp butter and 1 tbsp olive oil to a large pan over medium-high heat.
5. When hot, add in the chicken breasts and fry until golden on each side and white/piping hot through the centre (approx 3-5mins each side depending on thickness).
6. Place to one side.
7. Turn heat down to a medium and add garlic.
8. Fry for 1-2mins until it just begins to brown, then pour in stock.
9. Use your wooden spoon to scrape off any flavour stuck to the pan, then add in your remaining 5 tbsp butter.
10. Swiftly whisk as it melts to bind with the stock, it should turn slightly cloudy.
11. Sprinkle in parsley and season to taste with salt & black pepper.
12. Allow to simmer for a few mins until it starts to thicken, then turn down the heat to low and add the chicken back in.
13. Spoon over the sauce then serve up with extra sauce drizzled over and a squeeze of lemon juice to taste (optional - see notes).

## Equipment

- Large Frying Pan
- Wooden Spoon
- Shallow Dish (for dredging)
- Sharp Knife
- Chopping Board
- Jug (for stock)
- Tongs

## Tips

- Use boneless skinless chicken breast.
- Butterfly the breasts right through to make 4 even sized breasts to ensure the breasts cook quicker, but also more evenly.
- Bring the chicken close to room temp before frying to make sure you don’t cook it straight from the fridge, or it will cause the chicken to seize up and go chewy.
- Dredging the chicken through seasoned flour is a nifty trick to ensuring the sauce sticks to the chicken.
- Pan frying is the best method here because you get to start the sauce with the leftover flavour from frying the chicken.
- Use unsalted butter, just so you can control the level of salt in the sauce more efficiently.
- Chicken stock works best.
- Make sure the garlic is finely diced/minced.
- Garlic and parsley is a classic combo.
- Once you’ve added the chicken back in, give it all a good baste then plate up right away, you don’t want to leave them in the pan too long or they’ll overcook.
- Serve up with a wedge of lemon to cut through the richness of the sauce.

## Source

- Original video: https://www.dontgobaconmyheart.co.uk/garlic-butter-chicken/
- Recipe page: https://www.cliprecipe.com/recipe/9cfa64e7-4211-4a30-99d8-6bd1a931947d
- Extracted: 2025-05-15

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt