Garlic Chicken
This garlic chicken combines tender chicken cubes with a rich garlic and parsley flavor, finished with a savory gravy, ready in under 30 minutes.
Equipment
- Skillet
- Mixing Bowl
Ingredients
- 21 ounces boneless skinless chicken breast halves about 3 large breasts, cut into 1- to 1½-inch cubes
- 1 tablespoon flour or cornstarch for gluten-free
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons good-quality olive oil
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 medium lemon quartered (optional, for serving)
- 1 tablespoon unsalted butter for gravy
- 1 heaping tablespoon flour for gravy
- 1 cup chicken broth for gravy
Instructions
- Dry the chicken pieces with paper towels. Toss them in a bowl with flour, salt, and pepper.
- Heat olive oil in a large skillet over high heat. Add chicken cubes in a single layer and cook undisturbed for 4-5 minutes until golden.
- Turn chicken pieces and cook for another 3-5 minutes until cooked through and browned.
- Mix garlic and parsley in a bowl. Reduce heat and add butter and garlic-parsley mixture to skillet, sauté for 1 minute.
- Transfer chicken to a plate, leaving drippings in the pan.
- For the gravy, pour off excess oil, leaving 1 tablespoon. Add butter and melt over medium heat. Stir in flour to make a roux.
- Whisk in chicken broth, stirring until thickened. Serve gravy over chicken or on the side.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.