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Garlic Butter Chicken

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This garlic butter chicken recipe is quick, satisfying, and full of comforting flavors, featuring a golden crust and a glossy, garlicky, buttery pan sauce.

Ingredients

Scale
  • 2 pork tenderloins (about 1 to 1 ½ pounds each)
  • ¼ cup all-purpose flour
  • ½ cup chicken stock (low-sodium preferred)
  • 6 tablespoons unsalted butter (divided into chunks)
  • 2 cloves garlic (minced or finely diced)
  • 1 tablespoon fresh parsley (finely chopped)
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon salt (plus more to taste)
  • ½ teaspoon black pepper (plus more to taste)
  • 1 lemon (divided into 4 wedges for serving)

Instructions

  1. Prepare the dredge. In a shallow dish, combine the flour, garlic powder, salt, and black pepper. Mix to distribute evenly.
  2. Butterfly the pork. Butterfly each pork tenderloin to make 4 even-sized pieces.
  3. Dredge the pork. Dredge each piece in the flour mixture, pressing gently, and shake off excess.
  4. Heat the pan. Heat a large frying pan over medium-high heat and add 1 tablespoon of butter and olive oil.
  5. Sear the pork. Cook the coated pork pieces for 3 to 5 minutes on each side until golden and cooked through.
  6. Lower the heat and add garlic. Cook the minced garlic for 1 to 2 minutes until fragrant.
  7. Deglaze with stock. Pour in the chicken stock and scrape up any browned bits.
  8. Finish the sauce. Add the remaining butter and whisk until melted and emulsified.
  9. Season and add herbs. Stir in fresh parsley and adjust seasoning.
  10. Return pork to the pan. Let the pork simmer in the sauce.
  11. Serve with lemon. Plate the pork and serve with lemon wedges.

Notes

If the sauce separates, lower heat and whisk in a splash of stock to bring it back together.

Nutrition

Find it online: https://easydishestomake.com/garlic-butter-chicken-4/