Ingredients
Method
- Slice chicken breast in half and pound with a meat tenderizer
- Sprinkle salt and pepper and lightly coat in the flour
- in a large skillet over medium-high heat add 2 tablespoon of butter and saute the chicken for 4 minutes per side
- Remove chicken from the skillet and set it aside
- In the same skillet add 2 tablespoon butter and melt
- Add the garlic for 30 seconds, then add the rest of the ingredients to the pan
- Bring to a simmer and let it simmer for about 5 minutes or until the sauce has been reduced
- Bring the chicken back into the skillet and coat in the sauce, finish cooking the chicken 1 more minute per side, or until cooked through. The internal temperature should read 165°F.
- Garnish with fresh parsley and serve over white rice.
- Enjoy this Quick and Easy Garlic Butter Chicken Breast Dinner Recipe!
Nutrition
Notes
Pro Tips:
Always butterfly thick chicken breasts before seasoning because it creates more surface area for the garlic butter to penetrate while ensuring even cooking – I learned this after too many dinners with dry edges and undercooked centers. Buy garlic bulbs that feel heavy for their size and have no green shoots sprouting because sprouted garlic turns bitter when heated, which will make your butter sauce taste harsh instead of mellow and sweet. Start your garlic in cold butter rather than hot oil because gradual heating extracts the sweet compounds without burning – this creates a silky sauce that coats the chicken instead of separating into greasy puddles. Let your cooked chicken rest in the pan with the garlic butter for 2-3 minutes because the residual heat continues cooking while the meat reabsorbs the flavorful juices, preventing that common mistake of dry, flavorless chicken.
Always butterfly thick chicken breasts before seasoning because it creates more surface area for the garlic butter to penetrate while ensuring even cooking – I learned this after too many dinners with dry edges and undercooked centers. Buy garlic bulbs that feel heavy for their size and have no green shoots sprouting because sprouted garlic turns bitter when heated, which will make your butter sauce taste harsh instead of mellow and sweet. Start your garlic in cold butter rather than hot oil because gradual heating extracts the sweet compounds without burning – this creates a silky sauce that coats the chicken instead of separating into greasy puddles. Let your cooked chicken rest in the pan with the garlic butter for 2-3 minutes because the residual heat continues cooking while the meat reabsorbs the flavorful juices, preventing that common mistake of dry, flavorless chicken.
