One-Pan Garlic Butter Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
15 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
325 kcal
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Course
Main Course
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Cuisine
American
One-Pan Garlic Butter Chicken
Description
One-Pan Garlic Butter Chicken is made by seasoning chicken breast pieces with kosher salt, onion powder, garlic powder, and black pepper. The chicken is browned gently in a skillet over medium-low heat in butter and olive oil until golden. Minced garlic and Italian seasoning are added to deepen the flavor before removing the chicken.
Deglazing the pan with chicken broth, lemon juice, sriracha, and remaining butter creates a vibrant sauce that cooks the trimmed asparagus until it is crisp-tender. Returning the chicken to the pan briefly reheats it in the sauce. The dish is garnished with minced Italian parsley and optionally lemon slices for freshness.
This simple skillet meal balances buttery richness, garlic aroma, and acidic brightness with a slight kick from sriracha. It offers a straightforward way to cook chicken and vegetables together with minimal cleanup and straightforward seasoning.
When substituting table salt for kosher salt, reduce the amount to avoid oversalting, as table salt is more concentrated.
Ingredients
CHICKEN SEASONING:
- 1 lb chicken breast cut into bite sized pieces, boneless skinless
- 1 teaspoon kosher salt (see note)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1/2 /2 teaspoon black pepper fresh ground
SAUCE:
- 1/2 /2 cup butter softened, unsalted
- 1 teaspoon olive oil
- 2 teaspoons garlic minced
- 1 teaspoon Italian seasoning
- 2 tablespoons lemon juice
- 1 tablespoon sriracha
- 1/2 /2 cup chicken broth low-sodium
- 1 lb asparagus trimmed
- 1 tablespoon Italian parsley minced
Instructions
- Place chicken in a medium bowl and toss with the spices (salt, onion powder, garlic powder, and pepper).
- In a large skillet, melt over medium low heat half of the butter (1/4 cup) and 1 teaspoon of olive oil.
- Cook the chicken in the butter until all sides are golden brown being careful not to burn the butter. Add 1 teaspoon of minced garlic and Italian seasoning and cook for about 30 seconds. Remove the chicken from the pan and set aside.
- In the same skillet increase heat to medium high, add the remaining 1 teaspoon minced garlic then add the chicken broth to deglaze the pan. Add the remaining 1/4 cup butter, lemon juice, and sriracha.
- Add the asparagus and cook to desired tenderness. Add the chicken back to the pan and stir for another minute to reheat. Garnish the chicken and asparagus with parsley and lemon slices. Serve.
Notes
- Use kosher salt as directed for seasoning; if substituting table salt, reduce to about 3/4 teaspoon to prevent oversalting.
- Cook chicken until golden but avoid burning the butter for best flavor.
- Asparagus can be cooked to desired tenderness; monitor during final cooking step.
- The recipe is adapted slightly from EatWell but preserves simplicity and flavor balance.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 325 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 325kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 21g | 42% |
| Fat | 25g | 38% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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