Description
Crispy Italian Chicken with Garlic Butter Sauce is your new favorite simple dinner! Get big flavor from this easy chicken breast recipe for weeknights.
Ingredients
Scale
- Main Stars:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1/2 cup all-purpose flour
- Salt and freshly ground black pepper, to taste
- Flavor Powerhouses:
- 4 tablespoons unsalted butter, divided
- 8 cloves garlic, minced
- 1 cup low-sodium chicken broth
- 2 tablespoons fresh lemon juice
- Herb & Spice Magic:
- 1 tablespoon Italian seasoning
- Finishing Touches:
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Prep the Chicken Breasts: First things first, get those chicken breasts ready. I usually grab about four boneless, skinless breasts, pat them super dry with paper towels – this is critical for crispiness, seriously! Then, I slice them horizontally to make thinner cutlets, about 1/2-inch thick. If they’re uneven, I give them a gentle pound with a meat mallet (or a heavy pan, if I’m being honest) until they’re all about the same thickness. This ensures even cooking, which means no dry bits!
- Season and Dredge: Now for the flavor! In a shallow dish, I mix the flour, Italian seasoning, salt, and pepper. It smells so good even now, like a little promise of dinner. I dredge each chicken cutlet in this flour mixture, making sure it’s evenly coated, then shake off any excess. This light coating is what gives us that beautiful, golden, crispy exterior. Don’t go too heavy, just a nice thin layer.
- Sear the Chicken: Time to get cooking! I melt a tablespoon of butter in a large skillet over medium-high heat. Once it’s shimmering, I carefully add the chicken cutlets, making sure not to overcrowd the pan. I usually do this in two batches. Let them cook for about 3-4 minutes per side, until they’re golden brown and wonderfully crispy. When I flip them, I just love seeing that deep, rich color. Remove the cooked chicken to a plate and set aside.
- Start the Garlic Butter Sauce: This is where the magic happens and the kitchen starts to smell absolutely divine. In the same skillet (don’t clean it, those browned bits are flavor!), I add the remaining butter and let it melt over medium heat. Then, I toss in all that glorious minced garlic. Sauté it for about 1 minute, until it’s fragrant but not browned, because burnt garlic is a sad, bitter thing. The aroma is just intoxicating!
- Simmer the Sauce: Next, I pour in the chicken broth and lemon juice. I bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pan with a wooden spoon. Those bits are flavor gold! Let the sauce simmer for about 3-5 minutes, or until it’s slightly reduced and thickened. It should coat the back of a spoon. Taste it here, hon! Adjust salt and pepper if needed.
- Combine and Serve: Finally, I return the crispy chicken cutlets to the skillet, spooning that incredible garlic butter sauce all over them. Let them warm through for just a minute or two, soaking up all that goodness. Sometimes, I sprinkle a little fresh parsley on top for color, but honestly, it’s perfect as is. Serve immediately and watch it disappear!