Garlic Butter Chicken
Quick and savory garlic butter chicken that's tender and coated in a flavorful pan sauce.
Equipment
- Large Skillet
- Tongs or spatula
- Measuring Spoons
- Knife and cutting board
- Plate
Ingredients
- 1 1/2 lbs chicken breasts cut into cutlets or bite-size pieces
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1/4 teaspoon paprika
- 1/8 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chicken stock
Instructions
- Slice the chicken breasts into cutlets or bite-size pieces.
- Season the chicken with 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon paprika; toss to coat.
- Heat 1 tablespoon unsalted butter and 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add the chicken to the skillet and cook undisturbed on one side for 3 to 4 minutes until browned, then flip or stir.
- Sprinkle 1/8 teaspoon baking soda over the chicken, stir to combine, and continue cooking until the chicken is nicely browned and cooked through.
- Remove the chicken to a plate and set aside.
- Reduce heat to medium and add the remaining 2 tablespoons unsalted butter to the skillet with the minced garlic; cook until the garlic is golden and fragrant, about 1 minute.
- Add 1/4 cup chicken stock to deglaze the pan, scraping up any browned bits from the bottom, then stir in the last tablespoon of butter until melted.
- Return the chicken to the skillet and stir to coat each piece with the sauce.
- Serve immediately.
Notes
- Store leftovers in a covered container in the fridge for up to 4 days.
- Baking soda raises surface pH to help tenderize the meat.
- Nutrition values will vary by ingredients used.