Ready in just30 minutes, it features a garlicky, buttery pan sauce over chicken cutlets.
We chose cutlets so they would cook faster in the skillet, but you could also use thighs.
Learn how to make garlic butter chicken.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Serve with asparagus, a freshtomato-cucumber salad, or simple roasted potatoes for an easy weeknight meal.
Serve over creamymashed potatoes, rice pilaf, or buttery pasta to soak up the flavorful garlic butter sauce.
A seasonal salad can also bring balance to the meal.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
For a more indulgent option, consider serving withscalloped potatoes,au gratin potatoes, orcreamy polenta.
Thaw overnight in the refrigerator if frozen.
you could also reheat, covered, in a preheated 350F oven or in the microwave.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Place flour in a shallow dish; dredge chicken lightly in flour, shaking off excess.
Discard any remaining flour.
Cook chicken:
Heat 2 tablespoons butter in a large skillet over medium-high.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook 3 to 4 minutes on each side until golden brown and cooked through.
If needed, brown the chicken in 2 batches.
Make garlic-butter sauce:
Add 1 tablespoon butter to pan and add garlic.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Cook 1-2 minutes until fragrant.
Add herbs:
Reduce heat to low and whisk in remaining 3 tablespoons butter until melted.
Stir in chives and parsley.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Spoon sauce over chicken to serve.
ensure to cook the chicken just until the internal temperature reaches 165F to keep it juicy and tender.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Credit:Caitlin Bensel; Food Stylist: Torie Cox
