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.
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 Save 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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Tammy says
I think next time i will cut back on the salt a bit or use low sodium chicken broth. Lots of flavor…this would be really good over mashed potatos too.
Mark Breton says
We absolutely love this recipe, it’s so easy and delicious! It’s now one of my wife’s favorite dinners and she’ll ask for it if I don’t make it often enough.
Johanna Minglana says
Tried it with mushrooms, too!
Dori says
This looks delicious, but my husband is not a gravy guy. Is this good without the gravy?
Amanda Formaro says
Oh my gosh yes it’s so good, gravy is not needed!
Mark Breton says
OMG, you really need to try the gravy, it takes it to the next level and the best part is you add it at the end so your spouse can choose whether or not to try it. I get the feeling that once he smells the aroma he might relent and give a a try.
Dan Kolilis says
8 & 9 year old kids give it 5 stars. Quick and easy to make. Great flavor!
Thandi says
Just made this as a quick dinner for my kids and they loved it. This is a keeper.
Suzanne Brenton says
I just made this and it didn’t disappoint for a quick dinner!
I knew that the sauce would be great with steamed carrots and broccoli so I changed nothing
even though I used less chicken for two servings.
Having fresh herbs on our front porch is a real bonus in January, always a great addition!
Shelly says
What is the serving size on the recipe? Says it is 5 servings but how much for each serving?
Deanne Graf says
Simple yet great flavour. I had skin on Maryland fillets so I fried them without the flour and added the flour in at the end.
Amanda Formaro says
Great idea, glad you loved it!
Christina says
Wow! I’m so glad I found this recipe. It’s an instant favorite for sure!
Amanda Formaro says
So glad you loved it, it’s my favorite!