Description
This Crispy Garlic Butter Chicken recipe offers a deliciously crunchy exterior with tender, juicy chicken inside, enhanced by a rich, aromatic garlic butter sauce. Perfect for a quick weeknight dinner, this flavorful dish is easy to prepare and sure to impress your family or guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts (large, cut in half horizontally)
- Salt and pepper, to taste
Dredging
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
Cooking & Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 4 cloves garlic, minced
- 1 tbsp fresh parsley, chopped
- 1 tbsp lemon juice (optional)
Instructions
- Prepare Chicken: Cut chicken breasts in half horizontally to create thinner pieces. Season both sides generously with salt and pepper to enhance flavor throughout.
- Set Up Dredging Stations: Place flour in one shallow bowl, beaten eggs in another, and panko breadcrumbs in a third bowl to create an assembly line for coating.
- Coat Chicken: Dredge each chicken piece first in flour, shaking off excess. Next, dip into beaten eggs, then press into breadcrumbs ensuring an even and thorough coating.
- Cook Chicken: Heat olive oil in a large skillet over medium heat. Add the breaded chicken pieces and cook for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from skillet and keep warm.
- Make Garlic Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, careful not to burn.
- Finish and Serve: Drizzle the garlic butter sauce over the crispy chicken. Garnish with fresh parsley and an optional squeeze of lemon juice for brightness. Serve immediately while hot.
Notes
- Ensure chicken pieces are uniformly cut for even cooking.
- Be careful not to burn the garlic when making the sauce, as it can become bitter.
- For extra crispiness, double dip chicken in egg and breadcrumbs.
- Use a meat thermometer to confirm chicken is cooked safely to 165°F.
- Lemon juice is optional but adds a fresh, tangy contrast to the rich garlic butter.
