Entrée: France – Poulet à l'Ail (Garlic-Butter Chicken Breast)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 3

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 boneless, skinless chicken breasts, about 1 lb (454 g) total
2 tbsp (30 g) unsalted butter
4 cloves garlic, thinly sliced or smashed
1 tbsp (15 ml) olive oil
1 tsp (5 ml) fresh thyme or rosemary (optional)
1 / 2 cup (120 ml) low-sodium chicken stock
1 lemon (optional, for finishing)
Salt to taste
Black pepper to taste
2 tbsp (8 g) fresh parsley, chopped

Show original ingredient measurements

2 boneless, skinless chicken breasts, about 1 lb (454 g) total
2 tbsp (30 g) unsalted butter
4 cloves garlic, thinly sliced or smashed
1 tbsp (15 ml) olive oil
1 tsp fresh thyme or rosemary (optional)
1 / 2 cup (120 ml) low-sodium chicken stock
1 lemon (optional, for finishing)
Salt to taste
Black pepper to taste
2 tbsp (8 g) fresh parsley, chopped

Instructions

1. Pat chicken dry, season well with salt and black pepper.
2. Heat olive oil in a skillet over medium-high heat; add chicken and sear until golden on both sides; remove and keep warm.
3. Lower heat, add unsalted butter and sliced garlic to the pan; cook gently until garlic is softened and fragrant (do not burn).
4. Add a splash of chicken stock and fresh thyme/rosemary; simmer briefly to form a flavored pan jus.
5. Return chicken to the pan to coat and finish cooking through, spooning the garlic-butter sauce over the breasts.
6. Finish with a squeeze of lemon if desired, sprinkle chopped parsley, and serve immediately.