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.
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/ 60g 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/ 125ml 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.