Description
This Garlic Butter Chicken recipe features tender chicken breasts pan-fried to a golden brown and then simmered in a savory garlic butter sauce with hints of chili, lemon, and optional umami-rich hoisin or soy sauce. It’s a quick, flavorful dish perfect for a satisfying weeknight meal, served best with rice and garnished with fresh cilantro.
Ingredients
Units
Scale
Chicken
- 2 lb Chicken Breast, pounded and halved
- 1 tsp Ginger Garlic Paste or ginger and garlic powder
- Salt to taste
- 1 tsp Paprika
- 1/2 tsp Pepper Powder
Cooking and Sauce
- 2 tbsp Olive Oil
- 3 tsp Salted Butter
- 2 tsp Garlic, minced
- 2 tsp Lemon Juice
- 1/2 tsp Chili Flakes
- 1 tsp Hoisin or Oyster Sauce, optional
- 1 tsp Soy Sauce, optional
- 1/2 cup Chicken Broth
- Cilantro to garnish
Instructions
- Season the Chicken: Spread the pounded and sliced chicken brests in a wide tray. Season evenly with paprika, ginger garlic paste, salt, and pepper. Mix thoroughly to coat every piece well.
- Pan-fry the Chicken: Heat olive oil in a pan over medium heat. Place the marinated chicken pieces in the hot pan carefully. Fry each side for 3 to 5 minutes until golden brown and cooked through but juicy. Remove the chicken and set aside.
- Prepare the Garlic Butter Sauce: In the same pan, add salted butter and melt over medium heat. Add minced garlic and sauté until fragrant.
- Add Flavorings and Simmer: Stir in chili flakes, hoisin or oyster sauce (if using), and soy sauce (if using). Pour in lemon juice and chicken broth. Bring the mixture to a boil, then reduce heat and simmer for 4 to 5 minutes to blend flavors and reduce slightly.
- Coat Chicken in Sauce: Return the fried chicken breasts to the pan. Toss them in the sauce to coat completely. Lower heat to simmer and cook until the sauce thickens slightly and coats the chicken.
- Garnish and Serve: Sprinkle chopped cilantro over the dish and remove from heat. Serve hot with your choice of white or brown rice for a complete meal.
Notes
- For Tender Chicken: Pound breasts to even thickness for uniform cooking and juiciness.
- Adjust Spice Level: Reduce or omit chili flakes for a milder sauce.
- Umami Boost: Adding hoisin and soy sauces is optional but enhances flavor complexity.
- Salt Consideration: Use salted butter carefully to avoid over-salting.
- Lemon Zest: Add freshly grated lemon zest for extra citrus brightness.
- Creamy Sauce Option: Whisk in 1 tsp all-purpose flour during sauce preparation to thicken.
- Herb Variations: Try parsley, oregano, or thyme instead of cilantro for different flavor profiles.
- Roasted Garlic: For deeper garlic flavor, roast garlic before adding to the sauce.
- Resting Chicken: Let chicken rest a few minutes before slicing to retain juices.
- Alternate Cooking Method: This dish can be baked for more even heat and to free stovetop space.
