American
Golden Garlic Butter Chicken
Juicy pan-seared chicken breasts with a crispy flour coating, smothered in a rich garlic butter sauce.
Watch it madeGina‘s Table · 4:59
Ingredients
- boneless, skinless chicken breasts2 small (about 1 lb total)
- all-purpose flour1/4 cup
- olive oil1 tablespoon
- unsalted butter3 tablespoons
- garlic cloves, minced4 cloves
- low-sodium chicken broth1/2 cup
- lemon juice1 tablespoon
- fresh parsley, chopped1 tablespoon
- salt1/2 teaspoon
- black pepper1/4 teaspoon
- paprika1/2 teaspoon
Method
- Pat the chicken breasts dry and season both sides with salt, black pepper, and paprika.
- Lightly dredge the chicken in the flour, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown on both sides and nearly cooked through, about 4–5 minutes per side.
- Reduce the heat to medium, add the butter to the skillet, and stir in the minced garlic; cook just until fragrant, about 30 seconds.
- Pour in the chicken broth and lemon juice, scraping up any browned bits from the pan, then simmer until the sauce slightly reduces.
- Return the chicken to the skillet and spoon the garlic butter sauce over it until the chicken is cooked through and coated, then finish with chopped parsley.
- Serve immediately with the sauce spooned over the top.
Common questions
Can I substitute all-purpose flour with another coating for this chicken?
Yes. Rice flour gives a lighter, crispier crust, and cornstarch works for a thinner, extra-crisp coating. Use the same dredging method, but shake off excess well so the pan coating doesn’t turn pasty or clumpy.
How do I know when the chicken is cooked through without overcooking it?
Thin chicken breasts usually need about 4–5 minutes per side over medium-high heat, but thickness matters more than time. The safest check is an instant-read thermometer: 165°F in the thickest part, then rest 3–5 minutes.
What are the most common mistakes with this recipe?
The biggest mistakes are wet chicken, overcrowding the skillet, and burning the garlic. Pat the chicken dry, cook in a single layer, and add garlic only after removing the chicken so it sautés briefly without turning bitter.
How should I store leftovers and reheat them?
Cool leftovers quickly, then refrigerate in an airtight container for up to 3 days. Reheat gently in a skillet over low heat with a splash of water or butter. Microwaving works, but it softens the coating more.
What should I serve with garlic butter chicken?
It pairs well with mashed potatoes, rice, pasta, roasted vegetables, or a simple green salad. Since the sauce is rich and garlicky, choose a mild side that can soak it up without competing with the flavor.