Chicken with Garlic & Parsley: (quick dinner)

Chicken with Garlic & Parsley: (quick dinner) @amandaformaro

I love chicken. My husband, on the other hand, could really live without it. There’s only a select number of chicken recipes that he welcomes with open arms, and that’s even stretching it. 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 hubby’s short list. Well I was right. He took one bite and said, with his mouth full, “Oh that’s good. You can make this again!”


[UPDATE] July 11, 2010: I am updating this recipe for 3 reasons: to include a marvelous gravy that I made the other night, to add new photos, and to give you a printable version. 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. [END UPDATE]

I think one of the reasons this 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!

ANOTHER DELICIOUS IDEA >>  Chinese Pepper Steak

Chicken with Garlic & Parsley: (quick dinner) @amandaformaro
5 from 1 reviews
Chicken with Garlic & Parsley: (quick dinner)
  • 3 boneless, skinless chicken breast halves (each about 7 ounces), 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 lemon, quartered (optional, serve on the side)
  • 1 heaping tablespoon of flour
  • 1 cup chicken broth
  • 1 tablespoon unsalted butter
  1. 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.
  2. 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.
ANOTHER DELICIOUS IDEA >>  Homemade Enchilada Sauce
For the Gravy
  1. 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.


  1. Marie says

    That looks incredibly delicious!! I may have to give it a try sometime as well. What is it about husbands and chicken? My Todd gets tired of it and my employer's husband also is not all that fond of it either. On the other hand I could eat it til it comes out my ears! (especially if it looks like this!)

  2. Jeff says

    Love a good quick simple meal especially if it involves chicken. I still have nothing but love for pork but hey chicken holds a close second.

    Nicely done and this will help me cut down drastically on the amount of parsley I have growing in my garden.

  3. Katrina says

    It looks great to me. I'm going to try this one! It seems so easy and a perfect, simple thing. Thanks.

  4. Alisa - Frugal Foodie says

    Those little garlic bits in the photo are just calling my name. Ah how I wish my husband shared my garlic passion.

  5. GiGi says

    Um can I just say YUM! I never ever make chicken but you're making me lick my lips! Now I want some!!! Look at what you have created – a CHICKEN MONSTER! ha ha!

  6. Ingrid says

    Yum, looking at the photo I'd be shocked to hear that everyone didn't LOVE it. I'm sure if I can keep from overcooking the chicken it will be a hit at my house!

  7. Ingrid says

    You mean you've managed to make this even yummier? Get out!

    I made this around the time when you first posted it….I'm gonna make it again with your adaptions. Thanks, Amanda!

  8. Cajun Chef Ryan says

    I like quick and easy recipes and this looks great. You know most children will eat up chicken in any way, shape, or form. So much so, for our son, we thought he would turn into one…a chicken that is!!

    This would be all gone before it hits the table in our house!

    Bon appetit!


  9. marla {family fresh cooking} says

    I must make this chicken. I agree the marriage of olive oil & butter is so simple & very satisfying. I bet my kids would love it too. I will pair it with steamed veggies or over a salad. xo

  10. Anonymous says

    Second dish i tried off your site. So far loving the recipes. My husband says this chicken is something he would crave. Yummy very good thanks so much!!!!!

  11. Suzanne says

    I made this last night and it was delicious! I always try to incorporate veggies into our dinners, so I added some cooked broccoli florets to the chicken pieces after they were tossed in the parsley mixture. It was served with egg noodles. My whole family loved this!

  12. pamela judson says

    wow! hubba hubba ;]
    made this last night with fresh thyme like your post n it was amazing, thanks! the only thing i did different was after i turned the chicken i cooked it for just two more minutes then moved it all to the edges of the pan, melted the butter in the middle and added the garlic to it, then cooked the garlic for another minute n a half to two minutes, stirring only the garlic till it just started to turn golden, then stirred everything together with the thyme n parsley then proceded with the gravy, i made a bit more gravy as my husband likes it on his rice = ]

  13. Alex says

    This is amazing! The garlic was strong then it quickly tapered off and went into a light parsley taste. With gravy poured over the top off all the slightly crispy chicken, it made it all come together, I am going to make this recipe often. Thank you!

  14. Maggie says

    I’ll try to do this tonight, since it looks/sounds easy and yummy (even for my 18 months baby). Quick question though, when do you incorporate the lemon juice for those of us that want to give lemon a chance?? Thanks!

  15. A.B. says

    I love, love, LOVE this dish. So simple and the flavor is out of this world. Every time it’s served, I get asked for the recipe. This is a must try!


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