Chicken with Garlic and Parsley
On a busy weeknight, there’s nothing better than a quick recipe, like this tasty Chicken with Garlic and Parsley, for dinner. Simple flavors make it a win for the cook and a win for the family!
Skillet Chicken Recipes are perfect for dinner. Boneless, skinless chicken cooks in no time and it tastes delicious cooked with butter and garlic!
Why You’ll Love this Skillet Chicken
To tell the truth, I’m a lazy cook when it comes to making dinner for my family. I look for meals that come together in less than 30 minutes like this Sweet and Sour Chicken Stir-Fry.
- I’m not much for take-out but love easy, restaurant-worthy recipes like this delicious chicken with garlic and parsley.
- I’ve been making this speedy weeknight meal for nearly a decade. The recipe originates from Jacques Pepin, the renowned French chef, and television personality.
- Almost all the ingredients are staples. Just add parsley to your shopping list!
Simple is the name of the game. I use a zip-top bag to shake up chicken chunks with flour, salt, and pepper. It’s then sauteed before being tossed with butter, loads of garlic, and minced parsley. Easy-peasy. A squeeze of lemon is an optional finishing touch. My family adores this meal! And so does the cook.
From Jenny on Pinterest: This was fast, easy, and amazing I definitely will do it again.
Frequently Asked Questions
How Do You Cook Skillet Chicken?
Make sure all the chicken pieces are in a single layer so they don’t steam, but instead saute. Do multiple batches if necessary. The oil should be hot before the chicken is added to the skillet. Let one side brown before using a spatula to flip the chicken so that all sides get crispy.
How Do You Know When Chicken is Done Frying?
Cook until the chicken cubes are crispy and browned. When you cut into one of the pieces, it should be opaque with no raw undercooked pink areas.
How Long Can You Store the Leftovers?
The rule of thumb is up to 4 days if kept in an airtight container in the refrigerator. Never let the leftovers sit out at room temperature for longer than 2 hours to prevent the chance of food poisoning.
Tips for Making Skillet Chicken Breasts
I love to pour through the dessert sections of cookbooks, tagging only the most decadent recipes to try. As I mentioned, when it comes to the day-to-day grind of cooking dinner, eh, well, I’m not so enthusiastic. I love simple, flavorful recipes that can be whipped together with ingredients I have in my pantry and fridge. I often have fresh parsley in the fridge or garden, but that’s the only item that might need to go on the grocery list when this chicken with garlic and parsley is on the menu.
- Cook in batches so you give each cube of chicken the space to brown.
- Don’t add the garlic until the end. You’ll get the best flavor if it doesn’t overcook or burn.
- Use Wondra Flour that’s a granulated flour made by Gold Medal. It’s touted as an “All-Purpose Quick-Mixing Sauce ‘N Gravy Flour.” I routinely pull it out on Thanksgiving to make my turkey gravy as it doesn’t lump like all-purpose. It also makes a lovely crisp coating on these chicken pieces. I keep a box on hand at all times. Check the baking aisle to see if your grocery store carries it.
This is the perfect recipe for after a hectic day. It comes together in less than 30 minutes, and it’s fabulous! I’ve doubled the original recipe to feed my family of 5. This easy chicken flavored with garlic and parsley tastes incredible with little effort.
More Easy Chicken Recipes You’ll Love:
- Easy Chicken Parmesan from Crazy for Crust
- Easy Chicken Lo Mein from Just a Taste
- Easy Salsa Chicken
- Honey Glazed Chicken Kabobs
- Chicken Piccata Pasta
- Creamy Chicken Marsala
- Fruity Chicken Salad
- Grilled Thai Chicken
- More Entree Recipes
- 6 boneless, skinless chicken breasts, cut into 1 1/2 inch cubes
- 1/4 cup flour, Wondra flour recommended
- 3/4-1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 1/4 cup olive oil
- 2 tablespoons minced garlic
- 1/4+ cup chopped parsley
- 1/4 cup butter
- Lemon, slices or quartered, to garnish or for a squeeze of juice before serving
- Combine flour, salt and pepper and place in bowl or gallon ziplock bag.
- Dry chicken cubes, then toss in flour.
- Heat olive oil and saute chicken in batches, till browned and cooked through.
- Return all chicken to the pan and add garlic, parsley, and butter. Saute another minute, tossing to coat all chicken with garlic and parsley.
- Serve with lemon if desired.
Wondra Flour is a granular flour and makes a light crispy coating as the chicken cooks.
Amount Per Serving: Calories: 398Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 122mgSodium: 533mgCarbohydrates: 12gFiber: 1gSugar: 5gProtein: 39g