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Butter Garlic  Chicken



Butter Garlic  Chicken



  •  2 boneless chicken breasts, halved lengthwise
  •  ½ cup grated Parmesan
  •  2 grated garlic cloves
  •  1 teaspoon Italian seasoning
  •  1 teaspoon smoked paprika
  •  4 tablespoons butter
  •  Salt and pepper to taste


  •  3 cups cauliflower, risotto
  •  1 small onion, chopped
  •  2  garlic cloves, chopped
  •  2 tablespoons chicken stock
  •  1 lemon, squeezed to extract juice
  •  ¼ cup chopped parsley
  •  Chili flakes of your choice



In In one In a shallow bowl, mix together Parmesan, Italian spices, paprika, salt and pepper to taste.

Stir well.

Season  four pieces of chicken with salt and pepper, then add each piece to the Parmesan mixture in a shallow bowl.

Melt 2 tablespoons of butter in a pan and add the chicken.

Fry on both sides and brown well in the middle.

Remove from the pan and keep warm.

In the same pan, add 2 tablespoons of butter, the  chopped onion and the chopped garlic.

Mix and cook for a minute.

Add the rice, add the cauliflower to the pan and let it cook for 1 minute.

Add the chicken stock, the juice of a lemon and half  the parsley.

Let it cook for 2 minutes, then sprinkle with some of the remaining Parmesan.

Put the chicken back in the pan with the Sprinkle remaining parsley and cook for another 1 minute and 2 minutes.

Season with salt and pepper

Serve chicken over rice


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