Garlic Butter Chicken
Hello! I hope y’all are doing well. It’s about to start getting busy here at Big G Farm. We are building a huge enclosed garden, and I can’t wait to plant! We have chickens now and I can’t wait to start getting fresh eggs. We are going to rework the driveway over the creek, build a porch and so many other things. Spring and summer are going to be great.
Yesterday I made an amazing dinner for us. We all wished there was more of it because it was so good. I thought I’d share the recipe with you because it’s easy to make and so damn delicious!
Here’s what you’ll need:
4 chicken breasts
1/2 red onion (sliced)
6 cloves minced garlic
1 TBSP dried minced onion
Olive oil
Salt
Pepper
Smoked paprika
12 TBSP butter (melted)
3 TBSP parsley
3 tsp Italian seasoning
Ok. Let’s do this!
Preheat oven to 400°
Make garlic butter sauce by combining butter, parsley, Italian seasoning and 4 cloves minced garlic. Stir together and set aside.
Cover the bottom of a large cast iron skillet with olive oil.
Heat oil over medium high heat. I actually used about 2 TBSP of bacon fat, but olive oil works fine too.
Season chicken breasts on both sides with salt, pepper and smoked paprika to taste.
When skillet is hot, sear chicken breasts for 2-3 minutes per side.
Before flipping chicken breasts, add 2 cloves minced garlic and minced onion.
After flipping breasts add red onion.
Once chicken breasts are seared to a golden color on both sides, pour butter sauce over them. Flip chicken breasts one more time to coat.
(I added broccoli and bell peppers to the skillet at this point, but that is optional!)
Remove skillet from heat and place in oven.
Bake for 20 – 25 minutes, or until chicken reaches an internal temperature of 165° and is no longer pink. Do not overcook or your chicken will dry out. I recommend checking your chicken after 20 minutes and then continuing to cook for another 5 minutes if it isn’t done.
Allow chicken to rest for 5 minutes before serving.
I served ours with additional roasted vegetables and mashed potatoes. We didn’t have any leftovers!!
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Thanks for stopping by!
Garlic Butter Chicken
Ingredients
- 4 chicken breasts
- 1/2 red onion sliced
- 6 cloves minced garlic
- 1 TBSP dried minced onion
- Olive oil
- Salt
- Pepper
- Smoked paprika
- 12 TBSP butter melted
- 3 TBSP parsley
- 3 tsp Italian seasoning
Instructions
- Preheat oven to 400°
- Make garlic butter sauce by combining butter, parsley, Italian seasoning and 4 cloves minced garlic. Stir together and set aside.
- Cover the bottom of a large cast iron skillet with olive oil.
- Heat oil over medium high heat.
- Season chicken breasts on both sides with salt, pepper and smoked paprika to taste.
- When skillet is hot, sear chicken breasts for 2-3 minutes per side.
- Before flipping chicken breasts, add 2 cloves minced garlic and minced onion.
- After flipping breasts add red onion.
- Once chicken breasts are seared to a golden color on both sides, pour butter sauce over them. Flip chicken breasts one more time to coat.
- (I added broccoli and bell peppers to the skillet at this point, but that is optional!)
- Remove skillet from heat and place in oven.
- Bake for 20 – 25 minutes, or until chicken reaches an internal temperature of 165° and is no longer pink. Do not overcook or your chicken will dry out. I recommend checking your chicken after 20 minutes and then continuing to cook for another 5 minutes if it isn’t done.
- Allow chicken to rest for 5 minutes before serving.