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Garlic Butter Chicken Recipe

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3.8 from 12 reviews

This Garlic Butter Chicken recipe features tender, juicy chicken breasts pan-seared to a golden brown and finished in a rich and creamy garlic butter sauce. Enhanced with lemon juice, Dijon mustard, and aromatic herbs, this dish is an easy yet elegant meal perfect for any occasion.

  • Total Time: 50 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 1 ½ pounds boneless skinless chicken breasts
  • ½ cup all-purpose flour
  • 1 teaspoon kosher salt (for dredging)
  • ½ teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 4 tablespoons salted butter (divided)

Sauce

  • 1 cup chicken broth
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon minced garlic
  • ½ teaspoon garlic powder
  • ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • ½ teaspoon kosher salt (for sauce)
  • 1 cup heavy cream or half and half
  • 5 cloves thinly sliced garlic (for topping)

Garnish

  • 2 tablespoons chopped parsley
  • Black pepper, to taste
  • Lemon wedges

Instructions

  1. Preheat Oven: Preheat your oven to 400 °F (204 °C) to prepare for finishing the chicken in the oven.
  2. Prepare Chicken: Trim any visible fat from the chicken breasts. If you have two large breasts, slice each in half widthwise so you have four pieces about 1 inch thick to ensure even cooking.
  3. Dredge Chicken: In a bowl, combine the flour, 1 teaspoon kosher salt, and black pepper. Coat each chicken breast thoroughly in the seasoned flour mixture.
  4. Heat Fat: Heat the vegetable oil along with 2 tablespoons of the butter in a cast iron or ovenproof skillet over medium heat.
  5. Sear Chicken: Place the chicken breasts in the skillet and cook until golden brown on both sides, about 3-4 minutes per side. Once browned, remove the chicken from the pan and set aside.
  6. Make Sauce Base: Lower the heat to medium low. Add the chicken broth, lemon juice, Dijon mustard, minced garlic, dried thyme, ½ teaspoon kosher salt, and garlic powder to the skillet. Scrape the bottom of the pan to loosen any browned bits and stir the mixture until it slightly reduces and thickens, about 5 minutes.
  7. Finish Sauce: Stir in the remaining 2 tablespoons of butter until melted, then add the heavy cream. Continue cooking the sauce over medium low until heated through and creamy, around 2 minutes.
  8. Combine and Top: Remove the skillet from heat. Return the chicken breasts to the skillet, spoon some of the sauce over each piece, and top with the sliced garlic cloves.
  9. Bake: Transfer the skillet to the preheated oven and bake for 10-20 minutes. Bake until the thickest part of the chicken reaches an internal temperature of 165 °F (74 °C).
  10. Garnish and Serve: Remove from the oven. Garnish with chopped parsley, freshly ground black pepper, and lemon wedges before serving.

Notes

  • You can use either dried or fresh thyme depending on availability; fresh thyme will add a brighter herb flavor.
  • Heavy cream can be substituted with half and half for a lighter sauce, though it will be less rich.
  • Make sure the chicken pieces are not thicker than 1 inch to ensure even cooking and tenderness.
  • A cast iron or ovenproof skillet is essential for going from stovetop searing to oven baking seamlessly.
  • Use a meat thermometer to ensure the chicken is cooked safely to 165 °F internal temperature.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Halal

Find it online: https://iamstarved.com/garlic-butter-chicken-recipe/