EFK Tested
EFK Homestyle Garlic Butter Chicken
EFK Homestyle Garlic Butter Chicken is the kind of food we build at Erickson Family Kitchen: practical, deeply seasoned, and meant to bring people back to the table. This EFK-tested recipe keeps the method clear, the ingredients purposeful, and the finished dish grounded in real family cooking.
- Prep
- 15 min
- Cook
- 20 min
- Yield
- 6 servings
- Cuisine
- Mediterranean
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- Pat chicken breasts dry and season with salt, pepper, smoked paprika, and onion powder. Heat olive oil in a seasoned de Buyer skillet over medium-high heat. Sear chicken until deeply golden, working in batches if necessary to avoid crowding. Remove chicken briefly and lower heat. Add butter and garlic and cook just until fragrant without browning the garlic too far. Deglaze with chicken stock, scraping up the browned bits. Return chicken to the skillet and finish gently until the thickest portion reaches 165°F. Rest briefly. Finish the pan sauce with fresh lemon juice and parsley, then spoon the garlic-butter juices over the chicken before serving.
Equipment
Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board; de Buyer 12-inch or 14-inch carbon-steel skillet; tongs; instant-read thermometer; BlueStar range.
Food safety & storage
Cook chicken to 165°F. Refrigerate promptly and use within 3–4 days. Reheat gently with a little reserved pan sauce or chicken stock to keep the chicken moist.
View this recipe on the original EFK website ↗