Quick Garlic Butter Chicken Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts (or thighs)
02 -
2 tablespoons olive oil
03 -
4 tablespoons unsalted butter, divided
04 -
6 garlic cloves, minced
05 -
1/2 cup (120 ml) chicken broth or white wine
06 -
1/2 cup (120 ml) heavy cream
07 -
1 teaspoon Italian seasoning
08 -
1/4 cup (25 g) grated Parmesan cheese (optional)
09 -
Salt and pepper, to taste
10 -
Fresh parsley, chopped (for garnish)
# Instructions:
01 -
Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
02 -
Heat the olive oil and 2 tablespoons of butter in a large skillet over medium heat. Add the chicken and cook for 4-5 minutes per side (depending on thickness) until golden brown and cooked through. Remove the chicken from the skillet and set aside.
03 -
In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring constantly, until fragrant. Pour in the chicken broth (or white wine) and bring to a simmer, scraping up any browned bits from the bottom of the skillet. Let it reduce slightly, about 2-3 minutes.
04 -
Stir in the heavy cream and Italian seasoning. If using Parmesan cheese, stir it in until melted and the sauce is smooth. Adjust seasoning with salt and pepper.
05 -
Return the chicken to the skillet, spoon the sauce over the top, and simmer for 2-3 minutes to let the flavors meld.
06 -
Garnish with chopped parsley and serve hot with your favorite sides.
# Notes:
01 -
Vegetarian alternative: Substitute chicken with tofu or large mushrooms.
02 -
Make it spicy: Add a pinch of red pepper flakes to the sauce.
03 -
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling the sauce.