One Pan Garlic Butter Chicken
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
403 kcal
-
Course
Main Course
-
Cuisine
Australian
One Pan Garlic Butter Chicken
Description
One Pan Garlic Butter Chicken combines simple ingredients to create a satisfying dish with tender, lightly floured chicken breasts cooked to a golden brown in oil and butter. The pan sauce, infused with garlic, white wine, and parsley, adds a buttery, aromatic complement. Cooking the chicken in one pan helps layer flavors while keeping preparation minimal.
The garlic butter sauce has a balanced seasoning with garlic powder, salt, and pepper, enriching the mellow chicken. Fresh parsley brightens the sauce and adds color.
This dish suits a straightforward dinner served with sides like rice, vegetables, or potatoes. Its concentrated flavors come from gently simmering wine and butter together, making for a rich but not heavy sauce.
Use a white wine you enjoy drinking, as it directly influences the sauce's flavor. If avoiding alcohol, chicken broth can be substituted without significantly changing the texture or richness of the dish.
Ingredients
For the chicken
- 2 chicken breast
- 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 parsley fresh, finely chopped
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
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
- Choose a white wine you like for the sauce; it impacts flavor significantly.
- If you prefer not to use alcohol, substitute the white wine with chicken broth.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
