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–+ servings
Chicken fillets in a large stainless steel pan with butter sauce and parsley.
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5 from 6 votes

Garlic Butter Chicken

Give this mouthwatering garlic butter chicken a try! It’s juicy, tender, and will soon become a favourite in your household.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: mains
Cuisine: French
Servings: 4
Calories: 560kcal
Author: Mimi Harrison
Cost: £1.29

Ingredients

  • 75 g salted butter (£1.99/4)=(£0.50)
  • 650 g chicken breasts, sliced into thin pieces (£3.68)
  • 4-6 cloves of garlic, minced (£0.39)
  • Handful of fresh parsley, finely chopped (£0.55)

Cupboard Essentials

  • 1 tbsp rapeseed oil
  • Salt & pepper
  • 1 tbsp white wine vinegar OR juice of half a lemon
  • 200-300 ml chicken stock

Serve with

  • 1 head of broccoli, steamed/boiled (£0.69)
  • 500 g freezer fries, approx 100g per serving (£1.00/2)= (£0.50)
Metric - US Standard

Instructions

  • Start by prepping the chicken breasts by slicing in half across the width to form thinner pieces of chicken.
  • Add rapeseed oil to a stainless steel pan (if possible) and increase the heat to high. Once the pan is hot, add the pieces of chicken into the pan and leave to brown for 3 minutes, or until the chicken stops sticking to the pan. Season with salt and pepper.
  • When the chicken takes on some nice colour and it stops sticking to the pan, rotate and cook for a further 2 minutes. Set the chicken aside.
  • Deglaze the pan with a splash of chicken stock, scraping all of the chickeny bits from the bottom of the pan. Reduce the heat to low/medium and add the butter and garlic into the pan.
  • Once melted, fry for a couple of minutes before stirring the stock slooooowly into the pan to emulsify. Season with more pepper and pour the white wine vinegar and chopped parsley into the pan. Stir to combine and place the chicken back into the pan. Baste the sauce over the chicken and reheat for around 2 minutes on a low heat. Serve with sides of your choice, I went for lots of broccoli and some fries.

Notes

  • Avoid frying at too higher a temperature to prevent burning and evaporation of sauce.
  • Scrape the bottom of the pan to avoid burnt flavors.
  • Add parsley to butter sauce for chicken in the last few minutes for more intense flavor.

Nutrition

Calories: 560kcal | Carbohydrates: 33g | Protein: 28g | Fat: 42g