Easy Skillet Garlic Butter Chicken

Juicy chicken is cooked in a succulent garlic butter sauce.

5 from 1 vote

Course: Main Course

Cuisine: American, Italian

Diet: Gluten Free

Prep Time: 5

Cook Time: 10

Servings:

Calories: 372kcal

Season cubed chicken with salt, pepper and onion powder.
Melt ¼ cup of butter and 1 tablespoon of olive oil in a large skillet.
Add the chicken cooking in the butter until all sides are golden brown and the chicken is cooked through.
Move chicken to one side, melt the remaining butter, mix in the garlic paste and cook for 20 seconds until the garlic is fragrant, then stir in the broth.
Mix the sauce with chicken, making sure to coat well.
Switch off the heat and serve.

Season leftover chicken.
In a pan on medium heat, sauté the garlic paste and butter until bubbly. (skip the oil).
Add the chicken and the broth and sauté until the chicken is warmed through and well coated in the sauce.

Cut the chicken into even-sized cubes for even cooking.
When cooking chicken in the butter, keep the chicken moving around the pan to coat it on all sides and cook it evenly.
Don’t let the heat get too high or the butter may begin to burn.
Use a wooden spoon to scrape up any bits when you add the broth. This deglazing process will add tons of flavor.
Always check for doneness with a meat thermometer. The internal temperature should be 165F / 74C when inserted into the thickest part of chicken breasts.
Storage - keep in an airtight container inside the fridge for up to 4 days.
There are 10 WW Blue Plan SmartPoints in one serving of this.