Garlic Chicken
Get ready to elevate your dinner game with this mouthwatering garlic chicken! Packed with bold flavors from fresh garlic and a splash of zesty lemon, this dish comes together in just 30 minutes, making it a perfect go-to for busy weeknights. It's sure to impress your family and friends, leaving them craving more!
Prep
15
min
Cook
15
min
Serves
5
people
Level
beginner
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 3 Tablespoons chopped fresh parsley (45 ml)
- 1 Tablespoon chopped garlic (15 ml)
- 1 lemon, quartered (optional, serve on the side)optional
🥩Meat & Seafood(2)
- 3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1-1/2 inch cubes (595 g)
- 1 cup chicken broth (240 ml)
🥛Dairy & Eggs(2)
- 2 Tablespoons unsalted butter (28 g)
- 1 heaping tablespoon unsalted butter
🫙Pantry Staples(3)
- 1 Tablespoon flour (15 ml)
- 1 heaping Tablespoon of flour
- 2 Tablespoons good olive oil (30 ml)
🧂Spices & Seasonings(2)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 1/2 teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl.
- 2
Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, and cook in one layer, for about 4-5 minutes, this will develop a lovely crust.
- 3
Turn pieces of chicken and continue cooking for 3-5 more minutes.
- 4
Meanwhile, combine the garlic and parsley in a small bowl.
- 5
Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- 6
Use a spoon to remove the chicken to a plate, leaving brown bits, extra parsley and garlic in the pan.
- 7
If there’s a lot of oil in the pan, remove all but about a tablespoon.
- 8
Add the butter and cook over medium heat to melt.
- 9
Add the flour and mix together, cook for a minute or so, stirring continuously.
- 10
Slowly add the chicken broth, whisking to combine until all broth has been added.
- 11
Cook over medium high heat, stirring constantly until gravy has cooked down a bit and thickened.
- 12
Serve over chicken.
💡 Pro Tips
- ✓Pat the chicken cubes completely dry before dredging in flour—residual surface moisture creates steam that prevents the Maillard reaction, so aim for visibly dry, matte-looking chicken before flouring.techniqueMaillard reaction starts ~310°F
- ✓Heat the oil until it shimmers and just barely starts to ripple (around 375-400°F) before adding chicken, since a cooler pan causes the flour coating to absorb oil instead of searing, resulting in a greasy, pale crust.equipment375-400°F
- ✓Don't overcrowd the 12-inch skillet—cook chicken in a single layer with space between pieces, as overcrowding drops pan temperature by 50-75°F and traps steam, causing the chicken to braise rather than sear.technique50-75°F temp drop
- ✓Add minced garlic only in the last 1 minute of cooking since garlic's allicin compounds burn and turn bitter above 300°F within 30-60 seconds of direct high heat exposure.timing1 minute, 300°F threshold
- ✓Use cold butter cut into cubes when finishing the pan sauce, swirling constantly off direct high heat, so the milk solids emulsify slowly into the fond rather than separating into a greasy pool.ingredientcold butter, off-heat swirl
Share this recipe
Prep
15
min
Cook
15
min
Serves
5
people
Level
beginner
Share this recipe
Garlic Chicken
Get ready to elevate your dinner game with this mouthwatering garlic chicken! Packed with bold flavors from fresh garlic and a splash of zesty lemon, this dish comes together in just 30 minutes, making it a perfect go-to for busy weeknights. It's sure to impress your family and friends, leaving them craving more!
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 3 Tablespoons chopped fresh parsley (45 ml)
- 1 Tablespoon chopped garlic (15 ml)
- 1 lemon, quartered (optional, serve on the side)optional
🥩Meat & Seafood(2)
- 3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1-1/2 inch cubes (595 g)
- 1 cup chicken broth (240 ml)
🥛Dairy & Eggs(2)
- 2 Tablespoons unsalted butter (28 g)
- 1 heaping tablespoon unsalted butter
🫙Pantry Staples(3)
- 1 Tablespoon flour (15 ml)
- 1 heaping Tablespoon of flour
- 2 Tablespoons good olive oil (30 ml)
🧂Spices & Seasonings(2)
- 1/2 teaspoon freshly ground black pepper (2.5 ml)
- 1/2 teaspoon salt (2.5 ml)
👨🍳 Instructions
- 1
Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl.
- 2
Heat the oil in a 12-inch skillet over high heat until very hot but not smoking, add the cubed chicken, and cook in one layer, for about 4-5 minutes, this will develop a lovely crust.
- 3
Turn pieces of chicken and continue cooking for 3-5 more minutes.
- 4
Meanwhile, combine the garlic and parsley in a small bowl.
- 5
Add the butter and the parsley mixture to the skillet and sauté for 1 minute longer, shaking the skillet occasionally to coat the chicken.
- 6
Use a spoon to remove the chicken to a plate, leaving brown bits, extra parsley and garlic in the pan.
- 7
If there’s a lot of oil in the pan, remove all but about a tablespoon.
- 8
Add the butter and cook over medium heat to melt.
- 9
Add the flour and mix together, cook for a minute or so, stirring continuously.
- 10
Slowly add the chicken broth, whisking to combine until all broth has been added.
- 11
Cook over medium high heat, stirring constantly until gravy has cooked down a bit and thickened.
- 12
Serve over chicken.
💡 Pro Tips
- ✓Pat the chicken cubes completely dry before dredging in flour—residual surface moisture creates steam that prevents the Maillard reaction, so aim for visibly dry, matte-looking chicken before flouring.techniqueMaillard reaction starts ~310°F
- ✓Heat the oil until it shimmers and just barely starts to ripple (around 375-400°F) before adding chicken, since a cooler pan causes the flour coating to absorb oil instead of searing, resulting in a greasy, pale crust.equipment375-400°F
- ✓Don't overcrowd the 12-inch skillet—cook chicken in a single layer with space between pieces, as overcrowding drops pan temperature by 50-75°F and traps steam, causing the chicken to braise rather than sear.technique50-75°F temp drop
- ✓Add minced garlic only in the last 1 minute of cooking since garlic's allicin compounds burn and turn bitter above 300°F within 30-60 seconds of direct high heat exposure.timing1 minute, 300°F threshold
- ✓Use cold butter cut into cubes when finishing the pan sauce, swirling constantly off direct high heat, so the milk solids emulsify slowly into the fond rather than separating into a greasy pool.ingredientcold butter, off-heat swirl