Garlic Butter Chicken Recipe
About this recipe
This Garlic Butter Chicken recipe is a quick and delicious way to enjoy tender chicken breasts coated in a rich, garlicky sauce. In just under 30 minutes, you can whip up a meal that's perfect for a weeknight dinner or as an appetizer.
The creator, Break the Spice, emphasizes the ease of preparation and the incredible flavor that comes from simple ingredients like garlic, butter, and oregano.
Ingredient notes
- Substitute chicken broth with 1/2 cube chicken stock cube + 1/2 cup water.
- If you don't have oregano, you can use thyme, tarragon, or Italian seasoning.
- Lime juice or apple cider vinegar can replace lemon juice.
Tips from Break the Spice's video
- Coat the chicken pieces with all-purpose flour to keep them crispy without overcooking.
- Cook the chicken in batches to avoid overcrowding the pan, which can prevent proper browning.
- Serve immediately to maintain the crispiness of the flour coating.
No life story here — the video and the recipe are the whole point. All credit to Break the Spice: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Cut chicken breasts into bite-sized pieces. Add salt and pepper, and set aside for 15 minutes.
- 2
Mince the garlic cloves.
- 3
Evenly coat chicken pieces with all-purpose flour.
- 4
On medium flame, pan fry chicken in neutral oil until cooked through, cooking in batches if necessary.
- 5
Check a piece of chicken to ensure it’s cooked properly after 4-5 minutes.
- 6
On low flame, sauté garlic in unsalted butter until fragrant.
- 7
Add all-purpose flour and sauté for 30 seconds.
- 8
Mix in oregano, chicken broth, and lemon juice, stirring well.
- 9
Simmer until the sauce thickens.
- 10
When the sauce has thickened, add black pepper and fried chicken.
- 11
Mix until chicken is coated in the sauce and warmed.
- 12
Take off the flame and garnish with parsley or any preferred herb.
Heads up — we had to guess a little:
- The quantity of neutral oil is inferred as 2-3 tbsp based on typical frying needs.
Credit where it's due: this recipe was transcribed from Break the Spice's original video on YouTube. Follow them there — it's their dish.
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