Description
This Crispy Garlic Butter Chicken recipe delivers tender, juicy chicken breasts coated in a crunchy panko crust and topped with a rich, flavorful garlic butter sauce. Perfectly cooked on the stovetop, it offers a quick and delicious meal that combines crispy textures with savory garlic goodness and a hint of fresh lemon.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (large, cut in half horizontally)
- Salt and pepper, to taste
Dredging Stations
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
For Cooking and Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (optional, for a fresh finish)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half horizontally to create thinner, more even pieces. Season both sides of the chicken with salt and pepper for balanced flavor throughout.
- Set Up Dredging Stations: Arrange three shallow bowls: one with all-purpose flour, the second with beaten eggs, and the third with panko breadcrumbs, preparing for a proper dredging process to ensure a crispy crust.
- Coat the Chicken: Dredge each chicken piece first in flour, shaking off excess to prevent clumping. Then dip into the beaten eggs, followed by pressing into the panko breadcrumbs, ensuring an even and thorough coating.
- Cook the Chicken: Heat olive oil in a large skillet over medium heat until hot. Add the breaded chicken pieces carefully and cook them for 4 to 5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt unsalted butter over medium heat. Add minced garlic and sauté for 1 to 2 minutes until fragrant, taking care not to burn the garlic for a smooth, aromatic sauce.
- Serve: Drizzle the garlic butter sauce over the crispy chicken. Garnish with fresh chopped parsley and a squeeze of lemon juice if desired to add brightness. Serve immediately while hot.
Notes
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Press the breadcrumbs firmly onto the chicken to help the crust adhere better during cooking.
- For extra flavor, marinate chicken in lemon juice and garlic for 30 minutes before dredging.
- If you prefer a spicier twist, add a pinch of cayenne pepper to the breadcrumb mixture.
- Leftover garlic butter sauce can be stored in the fridge for up to 2 days and reheated gently.
