Garlic Chicken with Fresh Parsley

This garlic chicken with parsley is a simple, comforting dish that delivers bold flavor with minimal effort. Tender chicken pieces are pan-cooked until golden, then coated in a fragrant garlic butter sauce and finished with fresh parsley for brightness and balance.

It’s the kind of recipe that works just as well for a quick weeknight dinner as it does for a relaxed family meal. With straightforward ingredients and a fast cooking time, this dish proves that simple cooking can still feel special.

Ingredients You’ll Need

This recipe uses basic kitchen staples to create a savory, aromatic chicken dish with plenty of garlic flavor.

• 1 1/2 pounds chicken breast, cut into bite-sized pieces
• Salt and black pepper, to taste
• 1/4 cup all-purpose flour
• 3 tablespoons olive oil
• 4 tablespoons butter
• 5 cloves garlic, minced
• 1/4 cup fresh parsley, chopped

How to Make Garlic Chicken with Parsley

1. Season the chicken pieces generously with salt and black pepper.
2. Place the flour in a shallow bowl and lightly dredge the chicken, shaking off any excess.
3. Heat the olive oil in a large skillet over medium-high heat.
4. Add the chicken to the skillet in a single layer and cook until golden brown on all sides and cooked through. Remove the chicken from the pan and set aside.
5. Reduce the heat to medium and add the butter to the skillet.
6. Once the butter has melted, stir in the minced garlic and cook just until fragrant, being careful not to let it brown.
7. Return the chicken to the skillet and toss to coat evenly in the garlic butter sauce.
8. Sprinkle with chopped parsley, stir gently, and remove from heat.

Cooking Tips, Variations & Storage

• Cut the chicken into evenly sized pieces to ensure quick, uniform cooking.
• Keep the garlic moving in the pan to prevent it from burning, which can make the sauce bitter.
• Fresh parsley adds brightness, but dried parsley can be used in a pinch.
• Serve over rice, pasta, or with roasted vegetables for a complete meal.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the chicken.

Frequently Asked Questions

Can I use chicken thighs instead of chicken breast?
Yes, boneless skinless chicken thighs work well and will result in a slightly juicier texture. Cooking time may need a small adjustment.

Why is the chicken dredged in flour?
The light coating of flour helps the chicken brown nicely and slightly thickens the garlic butter sauce.

Can I make this dish ahead of time?
This dish is best served fresh, but leftovers reheat well for quick meals within a couple of days.

How do I keep the garlic from burning?
Lower the heat before adding the garlic and cook it briefly, just until fragrant, stirring constantly.

Garlic Chicken with Parsley

Juicy garlic chicken sautéed with fresh parsley and served with an optional pan gravy — ready in about 30 minutes and perfect over rice or veggies!

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Prep Time10 minutes mins

Cook Time15 minutes mins

Total Time25 minutes mins

Servings:5 servings

Calories:262

Ingredients Method Notes

Ingredients

  

• 21 ounces boneless skinless chicken breast halves cut into 1–1½ inch cubes
• 1 tablespoon flour
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 tablespoons olive oil good quality
• 1 tablespoon chopped garlic
• 3 tablespoons chopped fresh parsley
• 2 tablespoons unsalted butter
• 1 lemon quartered, optional on the side
• 1 cup chicken broth for optional gravy
• 1 tablespoon unsalted butter for gravy
• 1 tablespoon flour heaping, for gravy

Method

 

1. Pat the chicken cubes dry with paper towels and toss them with the flour, salt, and pepper.
2. Heat the olive oil in a large skillet over high heat until very hot but not smoking.
3. Add the chicken in one layer and cook without stirring for about 4–5 minutes to develop a crust, then turn and cook 3–5 more minutes until cooked through.
4. Meanwhile, combine the garlic and parsley in a small bowl. Add the butter and parsley mixture to the skillet and sauté for 1 minute, shaking the pan to coat the chicken.
5. Remove the chicken to a plate, leaving the browned bits, garlic, and parsley in the pan.
6. For the gravy (optional): remove excess oil from the pan, melt the butter over medium heat, then whisk in the flour. Cook for about a minute.
7. Slowly whisk in the chicken broth and cook over medium‑high heat, stirring constantly, until the gravy thickens a bit.
8. Serve the chicken with the gravy spooned over top and lemon on the side.

Notes

This dish can easily be made gluten‑free by tossing the chicken with cornstarch instead of flour. Serve over rice, mashed potatoes, or with steamed veggies. You can skip the gravy if you prefer a lighter dish. :contentReference[oaicite:1]{index=1}