Description
A flavorful and quick Garlic Chicken recipe featuring tender, pan-seared chicken breasts cooked in a fragrant garlic, lemon, and parsley sauce. Perfect for a simple weeknight dinner with a zesty and savory touch.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
Cooking
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1/4 teaspoon crushed red pepper flakes (optional)
- 1/4 cup chicken broth
- 1 tablespoon fresh lemon juice
- 1 tablespoon chopped fresh parsley
- 1 tablespoon unsalted butter (optional for extra richness)
Instructions
- Season the chicken: Season the chicken breasts with salt and pepper on both sides to ensure they are well flavored before cooking.
- Cook the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6-7 minutes per side, or until golden brown and fully cooked through (internal temperature should reach 165°F/74°C). Remove and set aside on a plate.
- Prepare the garlic sauce: In the same skillet, reduce the heat to medium and add the minced garlic. Cook for about 1 minute, stirring constantly, until fragrant. Optionally, add crushed red pepper flakes for a bit of heat.
- Deglaze and simmer sauce: Pour in chicken broth and lemon juice, scraping the bottom of the pan to release browned bits. Allow the sauce to simmer for 2-3 minutes to reduce slightly and develop flavor.
- Finish the sauce: Stir in chopped parsley and optional butter, melting it into the sauce. Adjust seasoning with additional salt and pepper to taste.
- Combine and serve: Return chicken breasts to the skillet, spooning the garlic sauce on top. Let the chicken soak up the sauce for 2-3 minutes before serving with extra sauce drizzled over.
Notes
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for safety.
- Use fresh garlic for best flavor and avoid bitterness.
- Butter is optional but adds richness to the sauce.
- Serve with rice, pasta, or vegetables for a complete meal.
- Crushed red pepper flakes can be omitted for a milder dish.
