Description
A delicious, buttery chicken dish bursting with flavor, perfect for busy weeknights or special gatherings.
Ingredients
Scale
- 4 skinless chicken breasts or thighs, boneless
- 4 cloves garlic, minced
- 1 cup chicken stock
- 4 tablespoons butter, divided
- 1 teaspoon dried parsley
- A pinch of salt and freshly ground black pepper
- 2 tablespoons honey
- 1 teaspoon paprika
- Optional: caramelized onions for garnish
- Optional: shredded Monterey Jack or cheddar cheese
Instructions
- Sprinkle salt, black pepper, and paprika evenly over both sides of the chicken pieces.
- Heat a large pan over medium heat. Add 2 tablespoons of butter and let it melt.
- Place the chicken in the pan and cook for about 5-6 minutes per side, until fully cooked and browned. Remove the chicken from the pan and set it aside.
- In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for 30-60 seconds, until fragrant but not browned.
- Pour in the chicken stock and honey. Use a wooden spoon to scrape any browned bits off the bottom of the pan, mixing them into the sauce.
- Return the chicken pieces to the pan, spooning the sauce over them. Cook uncovered for 5-7 minutes, allowing the sauce to thicken slightly.
- If using cheese, sprinkle it on top of the chicken. Cover briefly to let the cheese melt.
- Sprinkle dried parsley over the chicken and sauce. Top with caramelized onions if desired for added richness.
Notes
Make sure not to overcook the chicken to keep it juicy and tender. You can add more garlic or spices according to your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg