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Juicy garlic butter chicken glistening on a plate, ready to be served.

Garlic Butter Chicken Recipe: A Weeknight Winner

Elevate your weeknight dinner with this Garlic Butter Chicken. Tender, pan-fried chicken breasts are coated in a rich, savory garlic butter sauce, enhanced by a secret splash of dry white wine. Quick, easy, and bursting with restaurant-quality flavor, this one-pan meal is ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Dinner, Main Course
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 2 x 9oz/250g Chicken Breasts (brought close to room temp)
  • 1/4 cup Plain / All Purpose Flour (40g)
  • 1/2 cup Chicken Stock (120ml)
  • 6 tbsp Unsalted Butter (90g / 3.2oz, divided into tbsp chunks)
  • 2 cloves Garlic (minced/finely diced)
  • 1 tbsp finely diced Fresh Parsley
  • 1 tbsp Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Salt (plus more to taste)
  • 1/2 tsp Black Pepper (plus more to taste)
  • 1/4 cup Dry White Wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 Lemon (divided into 4 wedges (to serve))

Equipment

  • Large Pan or Skillet
  • Shallow dish
  • Wooden spoon
  • meat thermometer

Method
 

  1. In a shallow dish, combine the 1/4 cup all-purpose flour with the 1 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper. This seasoned flour will give our chicken a delicious coating.
  2. Butterfly the chicken breasts by slicing them horizontally through the center to create four thinner, even-sized breasts. This ensures fast and even cooking.
  3. One by one, dredge each chicken breast in the seasoned flour mixture. Press the flour into the chicken to ensure an even coating. Give them a gentle shake to remove any excess flour. This dredging helps the garlic butter sauce adhere beautifully to the chicken.
  4. Heat 1 tbsp of unsalted butter and 1 tbsp of olive oil in a large pan or skillet over medium-high heat. Once the pan is hot and the butter is melted, carefully place the chicken breasts in the pan. Do not overcrowd the pan; cook in batches if necessary to ensure proper browning.
  5. Fry the chicken for approximately 3-5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accurate doneness. The chicken should be white and opaque throughout, with a lovely golden crust from the pan-frying.
  6. Transfer the cooked chicken breasts to a plate and set aside.
  7. Reduce the heat to medium and add the minced garlic to the skillet. Cook for 1-2 minutes, until fragrant and just beginning to brown. Be careful not to burn the garlic, as burnt garlic can make the sauce bitter.
  8. Pour in the dry white wine and use a wooden spoon to scrape up any browned bits (fond) stuck to the bottom of the pan. These bits are packed with flavor and will add incredible depth to the garlic butter sauce. Let the wine simmer for about a minute to reduce slightly.
  9. Pour in the 1/2 cup chicken stock and add the remaining 5 tbsp of unsalted butter. Swiftly whisk as the butter melts to bind with the stock and wine. The sauce should turn slightly cloudy and emulsify into a smooth, luscious consistency.
  10. Sprinkle in the fresh parsley and season to taste with additional salt and black pepper.
  11. Allow the sauce to simmer for a few minutes, until it starts to thicken slightly.
  12. Reduce the heat to low and add the chicken breasts back to the skillet. Spoon the garlic butter sauce over the chicken to coat each piece generously.
  13. Serve the Garlic Butter Chicken immediately, drizzled with extra sauce and a squeeze of fresh lemon juice, if desired, to brighten the flavors.

Notes

Ensure chicken is at room temp and butterflied for even cooking. Avoid overcrowding the pan. Substitute wine with 1/4 cup extra chicken stock if preferred. Cook chicken to 165°F. Store leftovers 3-4 days refrigerated.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.