Garlic Chicken is one of those back-pocket dinners that delivers far more than the effort it takes. In under 30 minutes, you get beautifully golden, pan-seared chicken coated in buttery garlic and fresh herbs.
Finished with a simple skillet gravy, it turns everyday ingredients into something deeply savoury and satisfying—no complicated steps, no special equipment.
It’s the kind of fast, flavour-packed meal you’ll rely on again and again for busy weeknights, casual gatherings, or anytime you need dinner done right.
For Garlic Chicken
- Chicken – Boneless, skinless chicken breast halves cut into bite-size cubes. Drying them well helps them sear properly and develop a golden crust.
- Flour – A light coating gives the chicken a delicate crust and helps the sauce cling later. Don’t add extra; a thin dusting is perfect.
- Salt and Black Pepper – Simple seasoning that brings out the natural flavor of the chicken.
- Olive Oil – Used for searing. It helps create that golden exterior while keeping the inside juicy.
- Garlic – Freshly chopped for bold, savory flavor that infuses the entire dish.
- Fresh Parsley – Adds brightness and a fresh finish that balances the richness.
- Unsalted Butter – Melted into the skillet at the end for richness and to carry the garlic and parsley flavor throughout.
- Lemon (optional) – Served on the side for a squeeze of freshness just before eating.
For the Gravy
- Unsalted Butter – Forms the base of the gravy and adds depth.
- Flour – Whisked with the butter to create a roux, which thickens the sauce.
- Chicken Broth – Slowly added to create a smooth, savory gravy that ties everything together.
The Ultimate Garlic Chicken (Skillet Version)
Looking for a fast dinner that delivers big flavor? This stovetop garlic chicken comes together in about half an hour and fits perfectly into a busy weeknight routine. Tender bites of chicken are seared until golden, then finished with garlic, herbs, and a simple pan gravy.
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PinServings: 5
Notes
Ingredients
Chicken
- 21 ounces boneless skinless chicken breast halves (about 3 large breasts), cut into 1- to 1½-inch cubes
- 1 tablespoon flour
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons good olive oil
- 1 tablespoon chopped garlic
- 3 tablespoons chopped fresh parsley
- 2 tablespoons unsalted butter
- 1 medium lemon, quartered (optional, for serving)
Gravy
- 1 tablespoon unsalted butter
- 1 tablespoon flour (heaping)
- 1 cup chicken broth
Before You Start
- To make this gluten free, coat the raw chicken with 1 tablespoon cornstarch instead of flour.
- For a gluten-free gravy, melt the butter, add the broth, and thicken with either 1 teaspoon cornstarch or ⅛ teaspoon xanthan gum.
Instructions
- Pat the chicken cubes dry with paper towels. In a bowl, toss them with the flour, salt, and pepper. Stick with the listed amount of flour — it’s just right.
- Heat the olive oil in a 12-inch skillet over high heat until very hot but not smoking. Arrange the chicken in a single layer and cook for 4–5 minutes to form a golden crust. Turn the pieces and continue cooking another 3–5 minutes.
- While the chicken cooks, stir together the chopped garlic and parsley in a small bowl.
- Add the butter and the garlic-parsley mixture to the skillet. Cook for 1 additional minute, gently shaking the pan so the chicken gets evenly coated.
- Transfer the chicken to a plate with a spoon, leaving the browned bits, garlic, and parsley in the skillet.
Make the Gravy
- If there is excess oil in the skillet, pour off all but about 1 tablespoon. (You likely won’t need to remove much.)
- Add the butter and melt over medium heat.
- Stir in the flour and cook for about a minute, stirring constantly.
- Gradually pour in the chicken broth, whisking continuously until fully incorporated.
- Cook over medium-high heat, stirring, until the gravy reduces slightly and thickens. Spoon over the chicken to serve.
Storage & Reheating
Freezing:Prepare a little extra gravy if you plan to freeze. Place the cooked chicken in a freezer bag, fully covered in gravy, and press out all the air before sealing. To Thaw:
- Remove from the freezer and immediately take it out of the bag to prevent sticking.
- Let thaw at room temperature on a plate or in a container.
- Reheat on the stovetop over medium-low heat.
- Serve with rice if desired.
- Can I use chicken thighs instead of chicken breasts?
Yes! Boneless, skinless chicken thighs work wonderfully here and stay extra juicy. Cook time is very similar — just make sure they’re cooked through and nicely golden. - How can I make this recipe gluten-free?
You can substitute the flour with 1 tablespoon of cornstarch to coat the chicken. For the gravy, thicken with 1 teaspoon cornstarch or ⅛ teaspoon xanthan gum instead of flour. - Why is it important to pat the chicken dry?
Drying the chicken helps it sear instead of steam. That golden crust adds so much flavor and texture to the finished dish.
- Can I make this ahead of time?
Yes. You can cube and season the chicken a few hours in advance and refrigerate it. Cook just before serving for the best texture and flavor. - What should I serve with garlic chicken?
This is delicious over rice, mashed potatoes, or pasta to soak up the gravy. For a lighter option, serve it with roasted vegetables or a crisp green salad.
