Garlic Butter Chicken
User Reviews
5
Garlic Butter Chicken
Description
This recipe begins by preparing a seasoned flour mixture with salt, black pepper, and garlic powder. Chicken breasts are butterflied for even thickness, then dredged in the flour mixture and pan-seared in olive oil until golden brown on both sides. After removing the chicken, butter is melted in the pan and combined with chopped garlic, crushed chili peppers, and Italian herb seasoning, which are gently sautéed until fragrant to avoid burning.
Chicken stock is then added to create a flavorful sauce that simmers briefly before the chicken is returned to the pan to baste with the sauce over low heat. The finished dish has tender, moist chicken breasts enveloped in a buttery sauce accented with garlic, chili heat, and herbs, offering a balance of richness and mild spice.
Garlic Butter Chicken pairs well with rice or a fresh salad to complement the buttery sauce and mildly spicy notes. Garnishing with fresh parsley adds color and fresh herbal accents to the plate.
Important tips include not disturbing the chicken while searing to develop the crust, careful monitoring of garlic and chili cooking to prevent burning, using unsalted butter to control salt levels, and the sauce thickening as it basts the chicken due to the flour coating.
Ingredients
- 2 chicken Breast
- 100 g plain flour
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 2 tbsp olive oil
- 1/2 chilli pepper crushed
- 3 cloves garlic Chopped
- 100 g butter
- 100 ml chicken stock
- handful parsley
- 1 tsp Italian herb seasoning
Instructions
- In a shallow bowl add the plain flour, salt, black pepper, garlic powder and mix together.
- Make 4 breasts of equal size by butterflying your chicken breasts through the centre.
- Dredge your chicken breast on both sides, remove excess flour and set aside.
- To a pan, add the olive oil and let it heat up.
- When hot, add the chicken and cook over medium heat for 4-5 minutes until golden brown on both sides (See note 1).
- Remove the chicken and add the butter and allow it to melt. (See note 2)
- Sauté the chopped garlic, crushed chillies and Italian herb seasoning until fragrant, about 1-2 minutes. (See note 3)
- Pour in the chicken stock and allow to simmer for 3-4 minutes. (See note 4)
- Turn the heat down to low and baste the sauce over the chicken generously.
- Garnish with parsley, and serve immediately with rice or a lovely salad.
Notes
- Do not move the chicken while searing to allow a golden crust to form.
- Watch the garlic and crushed chillies closely while sautéing to avoid burning, as they cook quickly.
- Use unsalted butter in the sauce to better control the salt content of the dish.
- The sauce will thicken when the chicken is returned to the pan because of the flour coating on the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491kcal | 25% |
| Carbohydrates | 16g | 5% |
| Protein | 30g | 60% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 129mg | 43% |
| Sodium | 6844mg | 285% |
| Potassium | 552mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 759IU | 15% |
| Vitamin C | 4mg | 4% |
| Vitamin D | 0.1µg | 1% |
| Calcium | 77mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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