Description
Tender chicken cubes simmered in a bright and flavorful garlic butter sauce with Greek herbs and a hint of lemon. Serve over rice, pasta, or quinoa for a delicious and easy meal!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup (1 stick) unsalted butter
- 6 cloves garlic, minced
- 1/4 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice, freshly squeezed
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooked rice, pasta, or quinoa
- Crumbled feta cheese
- Lemon wedges
- Chopped fresh parsley
Instructions
- Prepare the Chicken: Cut chicken into 1-inch cubes. In a bowl, combine chicken with olive oil, minced garlic, oregano, thyme, rosemary, red pepper flakes (if using), salt, and pepper. Toss well to coat. Marinate for at least 15 minutes, or up to 1 hour in the refrigerator.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 5-7 minutes, or until cooked through and lightly browned (internal temperature of 165°F/74°C). Remove from skillet and set aside.
- Make the Garlic Butter Sauce: In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1-2 minutes, until fragrant (do not burn).
- Pour in white wine and simmer for 2-3 minutes, allowing the alcohol to evaporate.
- Add chicken broth and lemon juice. Stir to combine. Season with salt and pepper.
- Bring the sauce to a simmer and cook for 2-3 minutes, until slightly thickened.
- Stir in chopped parsley and dill.
- Combine: Add the cooked chicken back to the skillet with the garlic butter sauce. Toss to coat evenly. Simmer for 1-2 minutes to meld the flavors.
- Serve: Serve immediately over cooked rice, pasta, or quinoa. Garnish with crumbled feta cheese, lemon wedges, and chopped fresh parsley.
Notes
- Spice it up: Add more red pepper flakes or a pinch of cayenne pepper to the chicken marinade for a spicier dish.
- Add vegetables: Sauté some chopped onions, bell peppers, or zucchini in the skillet before adding the chicken for a more complete meal.
- Use different herbs: Feel free to experiment with other herbs, such as basil or mint, in the garlic butter sauce.
- Make it creamy: Stir in a tablespoon or two of heavy cream or Greek yogurt to the sauce for a richer and creamier texture.
- Serve it as an appetizer: Serve the chicken on skewers as an appetizer with a side of tzatziki sauce for dipping.
- Make it ahead: You can prepare the chicken and the garlic butter sauce separately ahead of time and then combine them just before serving.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
- Burning the garlic: Garlic burns easily, so be sure to keep the heat on medium and watch it carefully while it’s cooking. Burnt garlic will make the sauce bitter.
- Overcrowding the pan: Overcrowding the pan when cooking the chicken will cause it to steam instead of sear. Cook the chicken in batches if necessary.
- Overcooking the chicken: Overcooked chicken will be dry and tough. Use a meat thermometer to ensure the chicken is cooked to the correct internal temperature of 165°F (74°C).
- Not using fresh herbs: Fresh herbs add a bright and vibrant flavor to the sauce. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Skipping the lemon juice: The lemon juice adds a crucial element of acidity to the sauce, balancing out the richness of the butter and garlic. Don’t skip it!
- Prep Time: 15 minutes
- Cook Time: 20 minutes