Garlic Chicken

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.

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Ingredients for Easy Garlic Chicken

• 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 of flour
• 1 cup chicken broth
• 1 tablespoon unsalted butter

Helpful Kitchen Tools

• Measuring cups and spoons
• 12-inch skillet
• Mixing bowls
• Whisk

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.

Garlic Chicken

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!

4.92 from 23 votes

Print Rate

Course: Dinner

Cuisine: American

Course: Dinner

Cuisine: American

Servings: 5

30 mins

Calories: 262

Author: Amanda Formaro

Ingredients

• 21 ounces boneless skinless chicken breast halves about 3 large breasts, 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 medium lemon quartered (optional, serve on the side)

Gravy

• 1 tablespoon heaping tablespoon of flour
• 1 cup chicken broth
• 1 tablespoon unsalted butter

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.

Nutrition

Serving: 1portion | Calories: 262cal | Carbohydrates: 3g | Protein: 26g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 94mg | Sodium: 545mg | Potassium: 491mg | Vitamin A: 450IU | Vitamin C: 8.4mg | Calcium: 15mg | Iron: 0.8mg

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This post was originally published on this blog on June 11, 2009.