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Homemade Chicken with Garlic and Parsley photo

Chicken with Garlic and Parsley

Tender, pan-seared chicken tossed with garlic, butter and fresh parsley for a quick, flavorful weeknight meal.
Print Recipe Save it
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Equipment

  • large bowl or gallon zip-top bag
  • Large Skillet
  • Spatula or tongs
  • Measuring cups and spoons

Ingredients
  

  • 6 boneless skinless chicken breasts cut into 1 1/2-inch cubes
  • 1/4 cup flour (Wondra recommended)
  • 3/4-1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup olive oil
  • 2 tablespoons garlic minced
  • 1/4+ cup parsley chopped
  • 1/4 cup butter
  • lemon slices or quarters for garnish or a squeeze of juice before serving

Instructions
 

  • In a large bowl or a gallon zip-top bag, combine the flour, salt and pepper.
  • Pat the chicken cubes dry with paper towels, then add them to the flour mixture and toss until evenly coated.
  • Heat the olive oil in a large skillet over medium-high heat.
  • Working in batches to avoid overcrowding, add the coated chicken to the hot skillet and sauté until browned and cooked through, about 4–6 minutes per batch depending on cube size; transfer cooked pieces to a plate.
  • Return all the cooked chicken to the skillet over medium heat. Add the minced garlic, chopped parsley and butter, and sauté for about 1 minute, tossing to coat the chicken evenly and melt the butter.
  • Remove from heat and serve immediately with lemon slices or a squeeze of lemon juice, if desired.

Notes

  • Wondra flour yields a lighter, crisp coating.
  • Drying the chicken helps the flour adhere and promotes browning.
  • Cook in batches to ensure even browning.
  • Use fresh parsley for best flavor.