Garlic Butter Chicken

Garlic Butter Chicken - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

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Rich, Herby Garlic Sauce with Tender Chicken and sauteed Vegetables

This dish brings together tender garlic chicken thighs in a rich, aromatic white wine and herb butter sauce, paired with a vibrant sauté of zucchini, green beans, and asparagus. It’s a flavour-packed, satisfying meal, perfect for a cosy dinner or impressing your guests.

To ensure everything comes together seamlessly, time the vegetables to finish cooking alongside the chicken and sauce. This is a relatively simple recipe, but the key step is incorporating the butter into the sauce. Add it carefully over low heat, whisking continuously to emulsify it into the liquid for a silky, creamy finish. Overheating can cause the sauce to separate, so take your time. If craving carbs, you can serve it with crusty bread, rice, or mashed potatoes to mop up the sauce. Enjoy the best garlic butter chicken you’ll ever taste!

Ingredients

For the Garlic Chicken Thighs:
4 boneless, no skin chicken thighs
2 tbsp all purpose flour
10 tbsp - 150g salted butter (divided)
4-6 garlic cloves, (depending on taste) minced
1 shallot, finely chopped
¾ cup dry white wine (e.g., Sauvignon Blanc or Chardonnay)
1 teaspoon fresh oregano, chopped (or 1/2 teaspoon dried oregano)
Salt to taste
½ tsp Cayenne pepper (less if you don't like spicy)
1 tablespoon fresh parsley, chopped (for garnish)
For the Stir-Fried Vegetables
1 medium zucchini, diced
1 cup green beans, trimmed and sliced into tiny rounds
1 bunch asparagus, tough ends trimmed and cut into 2-inch pieces
1 tablespoon olive oil
Salt and pepper to taste
1 tsp fresh oregano or ½ teaspoon dried oregano

Steps

Step 1
Season the chicken thighs with salt and pepper. Coat in flour.
Step 2
In a large frying pan over medium-low heat, melt 4 tbsp of butter.
Place the chicken thighs in the hot pan. Cook for about 7-8 minutes, until golden brown. Flip the thighs and cook for another 7-8 minutes, until the chicken is cooked through and the internal temperature reaches 165°F (75°C). Remove the chicken from the pan and set it aside to rest.
Step 3
In the same pan, reduce the heat to medium and add the chopped shallot. Cook for 1 minute until soft and fragrant. Add the minced garlic and cook for an additional 30 seconds, until the garlic is fragrant and barely starts to brown. Pour in the white wine, scraping up any browned bits from the bottom of the pan. Allow the wine to reduce by half, about 3-4 minutes. Season with salt and Cayenne pepper.
Reduce heat to low and stir in 6 tbsp butter a little at a time as you whisk the sauce. (Use low heat when whisking the butter into the sauce to prevent separation) Do this until butter has melted and emulsified, followed by the fresh oregano and chopped parsley. Taste and adjust seasoning.
Step 4
Return the chicken thighs to the pan with the sauce (very low heat) and spoon some of the sauce over the top. Let the chicken reheat gently in the sauce for a minute to soak up the flavours.
Step 5
On a serving platter or plate, arrange the stir-fried vegetables and place the garlic chicken thighs on top.
Step 6
Drizzle the garlic white wine butter sauce over the chicken and around vegetables.
Step 7
Garnish with sprigs of fresh parsley and oregano for a pop of colour and fresh flavour.
Step 8
For the vegetables
Step 1
In a separate medium frying pan over medium-high heat, pour in 2 tbsp olive oil. Add all the vegetables, the asparagus, zucchini and green beans. Stir-fry for about 3-4 minutes, until all the vegetables are tender but still crisp. Season with salt, pepper, and fresh or dried oregano. Once done, remove from the pan and set aside, keeping the vegetables warm.

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