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.

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

• 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.

More Chicken Recipes

• Chicken Marsala
• Chicken Piccata
• Chicken Spaghetti
• Chicken Stroganoff
• Chicken Cacciatore
• Cajun Chicken Pasta
• Chicken Cordon Bleu

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!

4.99 from 1001 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Dinner

Cuisine: American

Servings: 5

30 minutes mins

Calories: 262

Author: Amanda Davis

Ingredients

• ▢ 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.
  21 ounces boneless skinless chicken breast halves, 1 tablespoon flour, 1/2 teaspoon salt, 1/2 teaspoon freshly ground black pepper, 2 tablespoons good olive oil
• 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.
  1 tablespoon chopped garlic, 3 tablespoons chopped fresh parsley, 2 tablespoons unsalted butter

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.
  1 tablespoon unsalted butter, 1 tablespoon flour, 1 cup chicken broth

Expert Tips & FAQs

To freeze this recipe I suggest making a little extra gravy. Submerge the cooked chicken in gravy in a freezer bag and squeeze out all the air.

To thaw:

Remove from freezer and IMMEDIATELY remove from package. It keeps food from sticking to the plastic.

1. Thaw at room temp on a plate or in a container.
2. Reheat over medium-low heat on stove. *
3. Serve with rice.

• Microwaves do something to the taste of chicken that I personally don’t like. If it doesn’t bother you, go for it!

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.