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Garlic Knot-Style Chicken Breasts
Having grown up in New York, I frequently enjoyed garlic knots and occasionally favored them over pizza, always ordering a portion (or two) when visiting a pizzeria. Now living in central Maine, garlic knots are less accessible, and I occasionally miss them.
H
Harrison
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पल्स नोट
Having grown up in New York, I frequently enjoyed garlic knots and occasionally favored them over pizza, always ordering a portion (or two) when visiting a pizzeria. Now living in central Maine, garlic knots are less accessible, and I occasionally miss them.
I recognized that what I truly desire is the blend of flavors—rich butter, pungent garlic, and savory cheese. While the bread is tasty, it mainly serves as a carrier for these tastes. Instead of preparing homemade knots—which demands time—I chose a different base: chicken breasts, an ideal neutral foundation to bring those beloved flavors to the dinner table.
This recipe is exceptionally straightforward and requires only five key ingredients (not counting oil, salt, and pepper) to prepare. If you have a lemon available, I recommend adding a squeeze at the end to balance the richness of the chicken.
Pair this garlic-infused chicken with a side that will absorb the flavorful garlic butter sauce. Options like mashed potatoes, egg noodles, or a crusty bread work wonderfully.
Suggestions for Preparing Garlic Chicken Breast
Once the chicken is cooked, it’s crucial to take the pan off the heat before melting the butter. This lowers the pan’s temperature before adding the garlic. If the pan is too hot, the garlic may burn and turn bitter, spoiling the sauce. Allow the garlic to warm gently in the pan for about a minute to soften its sharpness before returning the chicken.
If chicken cutlets are unavailable or you already have whole chicken breasts, you can prepare them yourself. Place the breasts flat on a cutting board and carefully slice them in half horizontally with a sharp knife. Alternatively, use a meat mallet to pound them to roughly half an inch thick.
If you prefer not to cut or pound the chicken, simply leave the breasts whole; just extend the cooking time by three to four minutes per side.
Ingredients
2 tablespoons olive oil
6 tablespoons unsalted butter, divided
4 chicken cutlets (approximately 1 1/2 pounds)
1 teaspoon kosher salt, plus extra to taste
1/2 teaspoon freshly ground black pepper
4 large garlic cloves, minced
1/4 cup fresh parsley leaves and tender stems, finely chopped
1/4 cup finely grated Parmesan cheese
1 lemon, cut into wedges (optional)
Instructions
Cook the chicken: Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Pat the chicken dry and season thoroughly with salt and pepper. Place the chicken in the skillet and cook until golden on both sides and the internal temperature reaches 165°F at the thickest part, about 3 minutes per side. Remove the skillet from the heat and transfer the chicken to a plate.
Helpful note: If all cutlets do not fit in the pan at once, cook them in batches.
Prepare the garlic butter sauce: Off the heat, add the remaining butter to the skillet and stir until melted. Add the garlic and stir until fragrant, about 1 minute.
Finish and serve: Return the skillet to medium heat. Place the chicken back into the skillet along with any accumulated juices. Add half of the parsley and turn to coat evenly; adjust seasoning with salt and pepper as needed. Serve the chicken sprinkled with Parmesan cheese and the remaining parsley. Offer lemon wedges on the side for optional garnish. Leftovers can be stored in a sealed container in the refrigerator for up to four days.
