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
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
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 ItIngredients
- 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.
- 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.
Expert Tips & FAQs
- This recipe can be made gluten free by tossing the raw chicken with a tablespoon of cornstarch. And 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.
Nutrition
This post was originally published on this blog on June 11, 2009.
Amanda Davis
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Julie Prudhomme says
Can this be frozen?
Amanda Davis says
Yes
Carly Hill says
This recipe looks awesome, and I plan on trying it out tomorrow!
Can I bake the chicken instead of using a pan?
Amanda Davis says
We have not tested that with this recipe. However, should you decide to experiment we would love to hear your results!
GP says
I don’t usually write reviews but this was so good and I had all the ingredients already! Thank you for sharing with us.
DEBBIE MYERS says
Hi
Can this recipe be made without the rice?
Amanda Davis says
Yes!
Kim says
Great recipe. Lots of flavor. Thank you.
Abby says
A family favorite! My kids beg for this meal we make it at least once a month now!
G Reg says
Five Star
G Reg says
This recipe should be on a menu.
Outstanding !
Tony Robinson says
I messed up and mixed the garnish with the flour mixture still tossed the chicken as directed and it was delicious.with or without the gravy. I made some mashed potatoes and covered it and the chicken in the gravy and that was as good as any meal in a restaurant. Quick and easy to fix without dirtying all the dishes in the kitchen. Quite possibly my new favorite chicken and I have made many, plan to make again and again many times over.
Jane says
Sooooo good!! Will be a dinner go-to! Easy to make, amazing taste
irene says
im searching for chicken recipe online with easy ingredients.. and i came across with this website…. I don’t have boneless chicken in my fridge but i have chicken wings. and cut it in small pieces ..but still it turns out amazing… im gonna keep this recipe because im going to make it again in the future…
Jojo says
Not sure what tablespoon you’re using but it wasn’t enough for the 3 large chicken breasts…
Carolyn says
Great for left over chicken too
Raven says
I just made this, though I used chicken breast with skin and didn’t add parsley (didn’t have it, would be good with it) … a tad salty, my fault because I used salted butter, but it’s so tasty… I’m going to be making this more often
Jessica says
I made this for me and my husband tonight and he was eating up all the chicken while we waited for our rice to finish 😂 it was so tender and juicy. great flavor. will add to our roster for which weeknight meals!!
Gab says
delish!
Kyle says
OH MY GOD! This was AMMMMMMMMAZING!!!! I did use about a cup of flour and a Tbsp each of salt and pepper for the dredge, otherwise this is a phenomenal recipe!!! Thank you! Served it with oil and Italian-seasoned spaghetti. Perfetto!!
Dianna says
Aaaah, love a one-pan chicken AND sauce. This was delicious, thank you!
Shirley Smith says
Looks great!
Darrelynn says
Very easy to make and was awinner with my children and husband. My childeren and husband wanted seconds, I too wanted seconds lol
Jeanette A Jacobs says
Absolutely delicious! Definitely a keeper! 😋