Description
This Garlic Chicken recipe features tender, bite-sized pieces of boneless skinless chicken breast seared to perfection in a skillet and finished with a luscious garlic parsley butter sauce and homemade chicken gravy. Ready in just 30 minutes, it’s a flavorful and comforting dish that’s perfect for a quick weeknight dinner or a satisfying meal any day of the week.
Ingredients
Scale
Chicken and Seasoning
- 21 ounces boneless skinless chicken breast halves (about 3 large breasts, cut into 1- to 1-1/2 inch cubes)
- 1 tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
Garlic and Herb Mixture
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
Gravy
- 1 tablespoon unsalted butter
- 1 tablespoon heaping flour
- 1 cup chicken broth
Optional
- 1 medium lemon, quartered (serve on the side)
Instructions
- Prepare and Season Chicken: Pat the chicken cubes dry with paper towels to remove excess moisture. Toss the chicken pieces with 1 tablespoon flour, salt, and freshly ground black pepper in a bowl, coating them evenly. Avoid adding more flour to keep the coating light.
- Cook the Chicken: Heat 2 tablespoons of olive oil in a 12-inch skillet over high heat until very hot but not smoking. Add the chicken cubes in a single layer and cook for 4-5 minutes without moving to develop a golden crust. Turn the pieces and continue cooking for another 3-5 minutes until cooked through and nicely browned.
- Add Garlic and Parsley: While the chicken cooks, combine chopped garlic and parsley in a small bowl. Add 2 tablespoons unsalted butter along with the garlic-parsley mixture to the skillet. Sauté everything for about 1 minute, shaking the skillet occasionally to evenly coat the chicken with the flavorful butter and herbs.
- Remove Chicken: Use a spoon to remove the chicken from the skillet to a plate, leaving the browned bits, parsley, and garlic in the pan as a flavor base for the gravy.
- Prepare the Gravy: If there is excess oil in the pan, drain all but about 1 tablespoon. Over medium heat, add 1 tablespoon unsalted butter to the skillet and melt it. Stir in 1 heaping tablespoon of flour and cook for about 1 minute, stirring continuously to make a roux.
- Add Chicken Broth: Slowly pour in 1 cup of chicken broth while whisking constantly to combine and prevent lumps. Increase heat to medium-high and cook, stirring constantly, until the gravy thickens and reduces slightly, about 3-5 minutes.
- Serve: Pour the hot garlic parsley gravy over the chicken pieces. Optionally, serve with lemon quarters on the side for added brightness. Enjoy immediately.
Notes
- Use fresh garlic and parsley for the best flavor and aroma.
- Drying the chicken before coating helps achieve a crispy crust.
- Do not overload the pan to ensure even cooking and browning of the chicken.
- If you prefer a thicker gravy, you can add a bit more flour to the roux.
- This dish pairs well with rice, mashed potatoes, or crusty bread to soak up the delicious gravy.
