Garlic Butter Chicken Breast Recipe
This Garlic Butter Chicken Breast recipe features tender, juicy chicken breasts cooked in a rich and flavorful garlic butter sauce. Perfectly seasoned and quickly pan-fried, this dish is an easy weeknight dinner option that’s packed with classic flavors and garnished with fresh parsley for a vibrant finish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 3 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chicken
- 3 large chicken breasts, butterflied
- 3 tsp salt
- 1 tsp pepper
- ½ cup all-purpose flour
Garlic Butter Sauce
- 6 tbsp butter
- 5 cloves garlic, minced
Garnish
- 2 tbsp parsley, minced
- Cooking oil (for frying)
Instructions
- Prepare the chicken: Butterfly the chicken breasts by slicing them horizontally almost all the way through and opening them like a book. Season both sides evenly with 3 teaspoons of salt and 1 teaspoon of pepper. Dredge each piece in ½ cup of all-purpose flour, shaking off any excess flour.
- Heat the pan and oil: In a large skillet, heat a small amount of cooking oil over medium heat until shimmering to prepare for frying the chicken breasts.
- Cook the chicken: Place the floured chicken breasts in the hot skillet and cook for about 5-7 minutes on each side, or until golden brown and the internal temperature reaches 165°F (75°C). Remove chicken from the pan and set aside to rest.
- Make garlic butter sauce: In the same skillet, reduce heat to medium-low and add 6 tablespoons of butter. Once melted, add 5 cloves of minced garlic and sauté for 1-2 minutes until fragrant but not browned.
- Combine and garnish: Return the cooked chicken breasts to the skillet, spoon the garlic butter sauce over them to coat evenly, and let them simmer for an additional 1-2 minutes. Remove from heat, garnish with 2 tablespoons of minced parsley, and serve hot.
Notes
- Butterflying chicken breasts helps them cook evenly and reduces cooking time.
- Use fresh garlic for the best flavor in the garlic butter sauce.
- Adjust seasoning to taste if preferred less salty.
- Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (75°C).
- Use a non-stick or well-seasoned pan to prevent sticking when frying.
