Garlic Chicken (Pan Seared) - Master Cookbook Recipe # 538
This savory pan-seared dish features butterflied chicken breasts cooked to golden perfection and infused with the rich aroma of toasted garlic and green onions. Finished with a splash of sherry, it’s a quick yet sophisticated meal that brings big flavor to your dinner table in no time.
This is recipe #538 in Tammy’s Master Cookbook.
Ingredients
- 2 or 3 green onions, chopped
- 2 Tbsp minced garlic
- 6 Tbsp olive oil (divided)
- 1 1/2 lb. boneless chicken breast
- Poultry seasoning blend (to taste)
- 2 Tbsp sherry
Instructions
- Sauté Aromatics: Butterfly the chicken breasts so they are even in thickness. In a hot skillet, combine the green onions, garlic, and 3 Tbsp of olive oil. Cook, stirring constantly, until the garlic is a light golden brown. Be careful not to overbrown the garlic to avoid a bitter taste. Remove the mixture and set aside in a bowl.
- Sear the Chicken: Rub the chicken breasts well with the remaining olive oil. Place them in the hot skillet and sprinkle generously with your poultry seasoning blend. Cook over medium-high heat for 5 minutes.
- Flip and Deglaze: Flip the chicken and cook for another 4 minutes. Add the reserved garlic and onion mixture back into the pan along with 2 Tbsp of sherry. Cook for one more minute to let the flavors meld.
- Simmer and Finish: Turn the heat to the lowest setting and cover the skillet with a lid. Let the chicken simmer for 5 minutes. Ensure the chicken reaches an internal temperature of 170°F before serving.
Notes
Tammy's Tips
When sautéing your garlic, keep a close eye on it because it can turn from golden to bitter very quickly! Butterflying the chicken is the secret to this recipe,it ensures the meat cooks quickly and evenly while staying nice and juicy. If you don't have sherry on hand, a splash of white wine or even a little extra chicken broth can work in a pinch to help deglaze those delicious bits from the bottom of the pan.