Garlic Butter Chicken
Thin, tender white meat chicken breasts are dredged and pan seared then baked to perfection in a medley of butter, garlic, lemon juice, and more.
Servings: 4 servings
Equipment
Ingredients
- 1 ½ pounds (680 g) boneless skinless chicken breasts
- ½ cup (63 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon vegetable oil
- 4 tablespoons (56 g) salted butter divided
- 1 cup (236 ⅗ ml) chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 tablespoon minced garlic
- ½ teaspoon garlic powder
- ½ teaspoon dried thyme or 1 teaspoon fresh
- ½ teaspoon kosher salt
- 1 cup (237 ml) heavy cream or half and half
- 5 cloves thinly sliced garlic
- Garnish: 2 tablespoons chopped parsley, black pepper, lemon wedges
Instructions
- Preheat oven to 400 °F (204 °C)
- Trim chicken of visible fat. If using two large breasts, slice them in half widthwise to make four thinner breasts. They should be no thicker than 1 inch.1 ½ pounds boneless skinless chicken breasts
- In a bowl, mix flour, kosher salt and pepper. Dredge chicken in the seasoned flour until well coated.½ cup all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon black pepper
- Heat oil and 2 tablespoons butter over medium heat in cast iron or other ovenproof skillet.1 tablespoon vegetable oil, 2 tablespoons . salted butter
- Sear the chicken breasts until golden brown on both sides; about 3-4 minutes per side. Remove chicken and set aside.
- Reduce heat to medium low. Add chicken broth, lemon juice, Dijon mustard, garlic, thyme, kosher salt and garlic powder. Scrape any browned bits from the chicken and stir until slightly reduced and starting to thicken (about 5 minutes).1 cup chicken broth, 1 tablespoon lemon juice, 1 tablespoon dijon mustard, 1 tablespoon minced garlic, ½ teaspoon garlic powder, ½ teaspoon dried thyme, ½ teaspoon kosher salt
- Add in the remaining 2 tablespoons butter until melted, and then stir in the heavy cream. Cook until heated through, about 2 minutes.1 cup heavy cream or half and half, 2 tablespoons . salted butter
- Remove skillet from heat. Add chicken breasts to the skillet, spoon some sauce over the top and top with sliced garlic.5 cloves thinly sliced garlic
- Bake in oven for 10-20 minutes, until the internal temperature of the thickest chicken breast reaches 165 °F (74 °C). Remove from oven and garnish with parsley, lemon wedges and black pepper.Garnish: 2 tablespoons chopped parsley, black pepper, lemon wedges
Notes
It’s delicious served over mashed potatoes, pasta, polenta, etc.
Nutrition
Serving: 1 serving | Calories: 595 kcal | Carbohydrates: 16 g | Protein: 40 g | Fat: 41 g | Saturated Fat: 22 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 11 g | Trans Fat: 1 g | Cholesterol: 207 mg | Sodium: 1436 mg | Potassium: 743 mg | Fiber: 1 g | Sugar: 2 g
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