Garlic Butter Chicken

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a pan of golden chicken fillets in a garlic butter sauce garnished with lemon and parsley

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Easy garlic butter chicken with tender chicken fillets in a rich thick flavoursome garlic butter sauce. All made on the stove top in one pan in about 20 minutes. It will become a new week night favourite.

Servings: people

Author: Helen Best-Shaw

Prep Time5

Cook Time15

Total Time20

Ingredients

4 mini chicken breast fillets - 1
1 tbsp plain / all purpose flour
½ tsp garlic granules
¼ tsp black pepper
1 tbsp olive oil
45 g butter
2 cloves garlic
60 ml chicken stock
2 tsp lemon juiced
3 sprigs fresh parsley

Metric - USA Cups

Instructions

Prepare the chicken - If possible take the chicken out of the fridge about 30 minutes before cooking and allow to come to room temperature.
If using chicken breasts, cut through the breast horizontally to make two thinner pieces.
4 mini chicken breast fillets
Coat the chicken with flour - Mix flour, pepper and garlic granules in a shallow bowl. Add the chicken and turn so that it's well coated with the flour mixture. This adds crispness to the chicken, and helps absorb the sauce.
1 tbsp plain / all purpose flour, ½ tsp garlic granules, ¼ tsp black pepper
Fry the chicken - Place a heavy non-stick 23-28cm (9-11") frying pan onto a medium heat. Add olive oil and 1/3 of the butter, and allow the butter to melt.
Add the seasoned chicken pieces. Fry for about 4-5 minutes on each side until golden. Try not to move the chicken around too much so as not to dislodge the coating.
While the chicken is cooking, finely dice the garlic and chop the parsley.
When the chicken is cooked, remove from the pan and set to one side.
1 tbsp olive oil, 45 g butter
Make the garlic butter sauce - Add the garlic to the pan and fry for a minute or two, until it is fragrant and starting to turn golden. Pay close attention as garlic can burn easily and will then taste horrid and bitter.
Add the stock, giving the bottom of the pan a good scrape with your spatula so any flour gets mixed into the sauce.
Add the butter and let it melt, add a squeeze of lemon juice. Bring to a simmer, stirring all the time until the sauce has thickened.
Taste and adjust the seasoning if necessary
2 cloves garlic, 60 ml chicken stock, 2 tsp lemon juiced
Finish & serve - Return the chicken to the pan, spoon the garlic butter sauce over, sprinkle over the chopped parsley and garnish with a few slices of lemon.
3 sprigs fresh parsley

Notes

Ingredients

Chicken - mini breast fillets are perfect here. Allow two per person, or slice / butterfly a chicken breast in half horizontally to give two thin fillets.

Storage

This dish is far better served freshly cooked. Reheating usually splits the sauce.

Hints and tips

- For tender juicy chicken take it out of the fridge about half an hour before you start to cook.

- Watch the garlic carefully as it cooks. As it's been finely chopped, it's easy to burn, which tastes bitter.

• Please note that the nutrition information provided below is approximate and meant as a guideline only.

• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.