Ingredients
Equipment
Method
- Pat the chicken pieces dry with paper towels. Season generously with salt and freshly ground black pepper. This step is crucial for developing flavor and ensuring the chicken sears nicely.1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces, Salt and freshly ground black pepper to taste
- Heat the olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once the butter is melted and shimmering, add the seasoned chicken pieces in a single layer, making sure not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.2 tablespoons olive oil, 6 tablespoons unsalted butter, divided, 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
- Reduce the heat to medium. Add the remaining 4 tablespoons of butter to the same skillet. Once melted, add the minced garlic. Sauté for about 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.6 tablespoons unsalted butter, divided, 6 cloves garlic, minced
- Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon. These bits are packed with flavor and will enhance the sauce. Let the broth simmer for 1-2 minutes, allowing it to reduce slightly.1/2 cup chicken broth
- Stir in the heavy cream and lemon juice. Bring the sauce to a gentle simmer and cook for another 2-3 minutes, stirring occasionally, until it thickens slightly. Season the sauce with additional salt and pepper to taste, if needed.1/4 cup heavy cream, 2 tablespoons fresh lemon juice, Salt and freshly ground black pepper to taste
- Return the cooked chicken to the skillet. Toss the chicken in the sauce to coat evenly. Stir in the chopped fresh parsley.1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces, 1/4 cup chopped fresh parsley
- Serve the Garlic Butter Chicken immediately, spooning extra sauce over the top. It’s delicious served with your favorite sides like rice, pasta, mashed potatoes, or a fresh green salad.
Notes
To store leftover Garlic Butter Chicken, allow it to cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3-4 days.
To reheat, gently heat in a skillet over medium-low heat. Add a splash of chicken broth or cream if needed. Alternatively, microwave on medium power in 30-60 second intervals, stirring between each.
For freezing, cool completely, portion into freezer-safe containers or bags, and store for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
