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
- 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
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
- Crockpot Sticky Chicken
- Chicken Cordon Blue
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 It Text ItIngredients
- 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.
Video
Nutrition
This post was originally published on this blog on June 11, 2009.
Amanda Formaro
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Jane S says
Very good! I used dried parsley rather than fresh and will decrease it by about 1 T next time. Need more sauce cuz I like sauce so will increase butter, flour and broth next time. I steamed some broccoli and added it and the chicken back in the pan, serving over jasmine rice. Absolutely delicious!
Sue Myers says
Can gluten free or corn starch be used in place of flour? 😀
Amanda Formaro says
Corn starch will work, but definitely don’t use the same measurement as the flour. Use half the amount.
Lily says
Family loved it, easy to follow and so tasty. Served with rice and sauteed zucchini and capsicum. Definitely adding to future meals.
Caity says
WHAT?! This was INCREDIBLE! The flavors were so amazing, i seeved The chicken and gravy over white rice, with sautéed squash and zucchini, as well as with some baked beans. This is definitely a staple in our house now. Kid approved!!! And my husband said it was one of the best things I’ve made! Thanks so much for the recipe!
Mrs white says
Made this a couple of times absolutely delicious!
Thank you for sharing.
Judy Hudson says
I did it just like the recipe said but mine didn’t turn out the same color
Morgan says
This looks so good! How many people does it feed?
Amanda Formaro says
This makes 5 servings :)
Tiffany says
Quick, easy and delicious. Its 8pm and I was hungry for something different and had 2 chicken breast that I needed to use. Next time instead of salt, I may use rotisserie chicken seasoning just for more flavor. Thank you so much for the recipe.
jeremy says
Does this recipe work good with boneless chicken thighs?
Amanda Formaro says
I haven’t tried that but I’m sure it would!
Christy says
Yes, that’s what I used. I figure cut into cubes, chicken is chicken. 👍
Erma says
Very good! Thanks for sharing this recipe.
Samantha says
Recipe was seriously delicious. I only had dried parsley which worked out fine. Sauce was very flavourful. I made a bit more sauce than called for and served it with rice and roasted sweet potatoes. I highly recommend this chicken recipe and I will definitely be making it again!