One Pan Garlic Butter Chicken
User Reviews
5.0
183 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
403 kcal
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Course
Main Course
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Cuisine
Australian
One Pan Garlic Butter Chicken
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This One Pan Garlic Butter Chicken is the perfect choice if you're looking for a delicious and easy-to-make meal the whole family will love. The combination of juicy chicken and savory garlic butter sauce is irresistible. This recipe uses chicken breast fillets to ensure you get tender, juicy chicken. The chicken is pan-fried until golden, and the sauce is made in the same skillet. One pan and on the table in under 30 minutes! Serve it with potatoes or over rice or pasta for a quick dinner.
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Ingredients
For the chicken
- 2 chicken breasts
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- ½ cup white wine - see note 1
- 6 cloves Garlic - Finely Chopped
- 6 tablespoon butter
- 1 tablespoon fresh parsley - finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
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Instructions
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
- Keep a large sharp knife parallel to the board and cut sideways through the breast. (see the bulk of post for pictures)
- Carefully cut through until you have two plump fillets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup / 60 g all-purpose flour
- Season both sides of the chicken fillets with salt, pepper, and garlic powder, then coat them lightly in the flour.½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder
To cook the chicken
- Heat the olive oil over medium-high heat in a heavy skillet or frying pan. Once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoon olive oil1 tablespoon butter
- Cook chicken for 3-4 minutes per side until golden brown. Remove the cutlets to a plate, tent with foil, and set aside.
To make the sauce
- Place the same skillet over medium heat and add white wine; use a wooden spoon or spatula to scrape off any bits stuck to the pan - bubble for a minute.½ cup / 125 ml white wine
- Add the garlic and butter to the pan.6 cloves garlic - finely chopped6 tablespoon butter
- As the butter melts, use a whisk to combine it with the wine.
- Sprinkle in the parsley and season with garlic powder, salt & black pepper.1 tbsp fresh parsley - finely chopped1 tsp garlic powder½ tsp salt½ tsp black pepper
- Simmer the sauce on low for 2 minutes until it thickens slightly, then add the chicken back into the pan, along with any juices that have collected on the plate. Cook for a minute more.
- Spoon the butter sauce over the chicken and serve.
Notes
- Use a wine you enjoy drinking; it doesn't need to be expensive. You can swap it for chicken broth if you don't consume alcohol.
Nutrition Information
Show Details
Calories
403kcal
(20%)
Carbohydrates
3g
(1%)
Protein
25g
(50%)
Fat
30g
(46%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
2g
Monounsaturated Fat
11g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
874mg
(36%)
Potassium
489mg
(14%)
Fiber
0.4g
(2%)
Sugar
0.4g
(1%)
Vitamin A
734IU
(15%)
Vitamin C
4mg
(4%)
Calcium
27mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 403 kcal
% Daily Value*
| Calories | 403kcal | 20% |
| Carbohydrates | 3g | 1% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 11g | 55% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 874mg | 36% |
| Potassium | 489mg | 10% |
| Fiber | 0.4g | 2% |
| Sugar | 0.4g | 1% |
| Vitamin A | 734IU | 15% |
| Vitamin C | 4mg | 4% |
| Calcium | 27mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
183 reviews
Excellent
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