This garlic chicken will be the newest addition to your weekly recipe rotation! It’s easy enough to cook in less than 30 minutes and is always a crowd pleaser.
Easy Garlic Chicken
When I found this recipe for chicken with garlic and parsley on a blog called All That Splatters I thought it looked delicious and might make it onto my kids short list. Well, I was right. My one son took one bite and said, with his mouth full, “Oh that’s good. You can make this again!”
I’ve made this dish MANY times, it can be thrown together in less than 30 minutes, and really, you could use any fresh herb that strikes your fancy. A few that come to mind are rosemary, sage, and thyme.
Parsley works so well because of its mild flavor and doesn’t overpower the dish. This is GREAT for one of those nights when you don’t know what to cook. Serve this juicy, tender chicken with some quick cooking rice and steamed veggies.
Ingredients for Easy Garlic Chicken
This recipe can be made gluten-free by tossing the raw chicken with a tablespoon of cornstarch. The gravy can be made by melting the butter, adding the broth, then adding in either a teaspoon of cornstarch or a 1/8 teaspoon of xanthan gum for thickening.
- 3 boneless, skinless chicken breast halves (each about 7 ounces), cut into 1- to 1-1/2 inch cubes
- 1 Tablespoon flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 Tablespoons good olive oil
- 1 Tablespoon chopped garlic
- 3 Tablespoons chopped fresh parsley
- 2 Tablespoons unsalted butter
- 1 lemon, quartered (optional, serve on the side)
For the Gravy
- 1 heaping tablespoon unsalted butter
- 1 heaping Tablespoon of flour
- 1 cup chicken broth
Helpful Kitchen Tools
I think one of the reasons this chicken recipe is such a success is the marriage of olive oil and butter and the simplicity of the ingredients needed. What a delicious combination. I have made a few adaptations and they are reflected in the recipe below. Enjoy!
If you’re still looking for kid-friendly dinner ideas you’ll love this BBQ Chicken Tater Tot Skillet (and your kids will too!) Or this Easy BBQ Crockpot Chicken for another easy-to-prep dinner.
More Chicken Recipes
- Chicken Marsala
- Chicken Piccata
- Chicken Spaghetti
- Chicken Stroganoff
- Chicken Cacciatore
- Cajun Chicken Pasta
- Chicken Cordon Bleu
Garlic Chicken
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Pin It Rate ItIngredients
- 21 ounces boneless skinless chicken breast halves about 3 large breasts, cut into 1- to 1-1/2 inch cubes
- 1 tablespoon flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 medium lemon quartered (optional, serve on the side)
Gravy
- 1 tablespoon unsalted butter
- 1 tablespoon flour heaping
- 1 cup chicken broth
Before You Begin
- This recipe can also be made gluten free by tossing the raw chicken with a tablespoon of cornstarch. And the gravy can be made my melting the butter then adding the broth, then adding in either a teaspoon of cornstarch or an 1/8 teaspoon of xanthan gum for thickening.
Instructions
- Dry the chicken cubes with paper towels and toss them with the flour, salt, and pepper in a bowl. Trust me, don’t be tempted to ad more flour, the amount mentioned is perfect. 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. Turn pieces of chicken and continue cooking for 3-5 more minutes.
- Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and the parsley mixture to the skillet and saute for 1 minute longer, shaking the skillet occasionally to coat the chicken. Use a spoon to remove the chicken to a plate, leaving brown bits, extra parsley and garlic in the pan.
For the Gravy
- If there’s a lot of oil in the pan, remove all but about a tablespoon. Most likely you won’t have to remove much. Add the butter and cook over medium heat to melt. Add the flour and mix together, cook for a minute or so, stirring continuously. Slowly add the chicken broth, whisking to combine until all broth has been added. Cook over medium high heat, stirring constantly until gravy has cooked down a bit and thickened. Serve over chicken.
Expert Tips & FAQs
- This recipe can be made gluten free by tossing the raw chicken with a tablespoon of cornstarch. And the gravy can be made by melting the butter, adding the broth, then adding in either a teaspoon of cornstarch or a 1/8 teaspoon of xanthan gum for thickening.
Nutrition
This post was originally published on this blog on June 11, 2009.
Amanda Davis
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Carla B. says
Was in a hurry to start dinner and found chicken in my freezer. Decided to try this recipe. EXECELLENT! Will definitely make this again.
Valerie says
It was fantastic
Michelle Butt says
Hubby took some pre-sliced chicken breast from the freezer and I looked for a recipe and up popped this one!! What a winner!! Added microwaved snow peas, broccoli, and roasted red peppers. OMG so delicious served over a bed of mashed potato! Will definitely be on our rotation 👌🏻😀
Amanda Davis says
So glad you loved it as much as we do! :)
Carrie F says
This is a big hit in my family. Whenever I ask my daughter what she wants as her special meal, it is this garlic chicken! I need to prepare it about 1 hour before serving and want to keep it warm without drying out. What do you think? Covered in the oven at 200 degrees? I could always make it bit more “gravy”. Thanks for your great recipes!
Amanda Davis says
Hi Carrie! I would definitely cover it with foil if you are going to keep it in the oven on warm in hopes that heat/steam will not escape, keeping the chicken from drying out. I’m so glad you guys love this as much as we do!
Gloria says
This is delicious and easy to make! I cook it for Friday night dinners at the lodge, often. It is one of their favorites!
Maret says
Delicious! The resulting gravy adds a little richness that makes this dish. I used half the salt and it still was tasty. Will make again.
Maret says
Nice flavors for such an easy, quick chicken dish. I served it with baby potatoes and a vegetable. A keeper recipe! Thanks.
Linda Knisley says
I made this recipe based on other reviewers and comments, but I have to say I was disappointed. The chicken didn’t have as much taste as I had thought it would even with the garlic and lemon juice and all and it just wasn’t as tasty as I had hoped. I served it with rice and broccoli on the side And I made double the gravy so that we have some juice to put on our rice and it was OK, but I probably wouldn’t make it again. It sure made a lot of dishes though trying to get everything cooked and ready and certainly took more than 15 minutes to get all that done .
Amanda Davis says
Sorry you didn’t like it, this is my favorite recipe on the blog and is a reader favorite.
Beth says
Amanda, I will be trying this tonight. Should I use my cast iron pan or a stainless steel one!?
Amanda Davis says
Either will work. With cast iron you often have to have the heat a little lower because the pan retains heat more than a nonstick. Hope you love it!
Sandra Gibson says
I can’t understand why this is called garlic chicken with One tbs of garlic. I had to put in 5 to bring it to garlic-lover taste. And I am near the same age, I have 4 grown children, and the younger generation seems to be afraid of using seasoning. So I thought the author was younger. I gave it some seasoning, Italian, a tbs of soy sauce, plus a squeeze of lemon juice. We loved it!
Marina Mansour says
Sooo good! I made this for the first time tonight and the whole family loved it – including the kiddos! Will make again for sure ☺️
Elaine Stevenson says
Tasty and so very easy to make! Will double the gravy next time!
Elaine Stevenson says
I made this again! Just as delicious!
Erica says
This looks yummy! Do you know if using gluten free flour would work just fine?
Amanda Davis says
Hi Erica. I personally have not tested this with gluten free flour, though I imagine it will work just fine. However, I am on the keto diet rght now and just made this a couple nights ago with these changes (whih are being added to the recipe notes):
“this recipe can also be made gluten free by tossing the raw chicken with a tablespoon of cornstarch. And the gravy can be made my melting the butter then adding the broth, then adding in either a teaspoon of cornstarch or an 1/8 teaspoon of xanthan gum for thickening.”
Hope that helps!
Lori says
I was about to make dinner and thought I’ll look up a garlic chicken recipe. I seen the 5.0 with over 900 reviews. The simple ingredients you would have at home… I made it and it was a hit! My teenage daughter who is extremely picky even liked it. I will definitely be on our family dinner list.
Jess Kenworthey says
I printed this recipe several years ago (there were only 46 votes at the time). My family LOVES this. I love this. I have made this countless times. I have used boneless chicken thighs and they are just as good as the chicken breasts. We love it with either. My son is now a vegetarian, so I have made this with cubes of extra firm tofu for him, and he loves it too. It is easy and delicious and quick.
Stacy says
Delicious! Will be making for the 3rd time tonight. I double the gravy so there’s enough to coat some veggies & rice ;)
Annie says
Very delicious dinner, thank you. My gravy turned out thicker but it was still delicious. I added some fresh rosemary from my garden. My fiancé was impressed.