My garlic knot chicken is the easiest 20-minute chicken breast recipe for weeknight dinners! Seasoned with plenty of butter, garlic, and Parmesan cheese, these crispy chicken breasts give me all the flavor of garlic bread, without the carbs. This one pan dish is a pared-down version of my favorite garlic butter chicken, and my kids can’t get enough of it!
Top Reader Review
This was a big hit! Added the lemon right to the sauce. Really tasty!
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One Pan Garlic Knot Chicken Breast
Any time we order pizza, you can catch me with an extra-large side of garlic knots. But I wanted to get all that flavor while cutting down on carbs, like I did with my favorite pizza chicken. Turns out it’s pretty simple to turn a couple of chicken breasts into a delicious, high-protein, low-carb main dish that tastes just like my beloved garlic knots!
I lightly dredge thin-sliced chicken breasts in flour, then sear them in plenty of butter to get a crisp coating. And to get that garlicky flavor I crave, I add 6 cloves of chopped garlic–but it doesn’t hurt to add a little more. A little fresh parsley and some Parmesan cheese rounds things out, and I must say, this chicken is positively crave-worthy!
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Use Thin Chicken Breasts
Cutting boneless chicken breasts in half to create thinner pieces is a must for this dish. This is how we can fully cook them through and get dinner on the table in just 20 minutes! Plus, it means they’ll crisp up for the perfect texture.
Garlic Knot Chicken Recipe
Ingredients
- 2 boneless, skinless chicken breasts (*)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ cup all-purpose flour
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter (¾ stick, divided)
- 6 cloves garlic (finely chopped**)
- 2 tablespoons minced fresh parsley
- ¼ cup grated parmesan cheese
- lemon wedges (optional, for serving)
Instructions
- Pat the breasts dry and cut them in half lengthwise to form 2 thinner cutlets. Season the chicken well with salt and pepper.2 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Place the all-purpose flour in a wide bowl. Coat the chicken in flour and shake off any excess.¼ cup all-purpose flour
- Heat the olive oil and 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat.2 tablespoons olive oil, 6 tablespoons unsalted butter
- Once hot, add in the chicken and cook on both sides for 3-4 minutes, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.
- Turn the heat to low and add the remaining 4 tablespoons of unsalted butter to the skillet. Once melted, stir in the garlic and cook for 30-60 seconds until fragrant. Add in the parsley and stir to combine.6 cloves garlic, 2 tablespoons minced fresh parsley
- Return the chicken to the pan and spoon the sauce over the top.
- Remove from the heat and top with Parmesan cheese. Serve with lemon wedges.¼ cup grated parmesan cheese, lemon wedges
Notes
- For faster and more even cooking, I recommend setting the chicken out on the counter for about 30 minutes ahead of time to bring it close to room temp.
- If you prefer to use chicken thighs, you will need to cook them longer.
- Fully cooked chicken should reach an internal temp of 165°F before consuming.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Garlic Knot Chicken Step by Step
Prep: Gather the list of ingredients for this quick chicken breast recipe. Cut the butter into tablespoon-sized pieces, finely chop the garlic, mince the parsley, grate the Parmesan cheese, and cut the lemon into wedges. For quick and even cooking, I recommend bringing the chicken to room temperature for about 30 minutes before cooking.
Season the Chicken: Pat dry 2 boneless, skinless chicken breasts, then cut each in half lengthwise to form 2 thinner cutlets (4 pieces total). Season the chicken well with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper.
Dredge the Chicken: Place ¼ cup of all-purpose flour in a wide, shallow bowl. Coat each of the chicken breasts completely in flour, and shake off any excess. We just want a light coating to help the chicken get brown and crisp.
Melt the Butter: Next, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat. I recommend using both types of fat. The butter adds flavor, while the oil prevents the butter from burning.
Sear the Chicken: Once the butter has melted, add the chicken to the pan, and cook on each side for 3-4 minutes; or until the chicken is golden brown and cooked through to 165°F. Remove from the skillet and set it aside while making the butter sauce.
Make the Sauce: Reduce the heat to low, and add the remaining 4 tablespoons of unsalted butter to the skillet. Once melted, stir in 6 cloves of finely chopped garlic and cook for 30-60 seconds, until fragrant. Then add in 2 tablespoons of minced fresh parsley and stir to combine.
Coat the Chicken: Return the seared chicken to the pan and spoon the garlic butter sauce over the top.
Garnish and Serve: Remove the pan from heat, and top garlic knot chicken breasts with ¼ cup of grated Parmesan cheese. Serve with lemon wedges for a bright kick. I love to serve this dish simply with asparagus or broccoli. And when I’m not worried about carbs, it tastes great with pasta or rice!
How to Store, Freeze, and Reheat
Store leftover garlic knot chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Reheat chicken on the stovetop over medium heat until warmed through; in the microwave in 30-second increments until warmed through; or covered in a 350°F oven for 10-15 minutes. If reheating from frozen, thaw first for best results.
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