My favorite 15-minute dish is Garlic Knot Chicken
Garlic Knot Chicken Breasts
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Total Time: 15 minutes
Servings: 4
Ingredients:
- 2 tablespoons olive oil
- 6 tablespoons unsalted butter, divided
- 4 chicken cutlets (approximately 1½ pounds)
- 1 teaspoon kosher salt, plus additional for seasoning
- ½ teaspoon freshly ground black pepper
- 4 large cloves garlic, minced
- ¼ cup packed fresh parsley leaves and tender stems, finely chopped
- ¼ cup finely grated Parmesan cheese
- 1 lemon, cut into wedges (optional)
Instructions:
- Cook the Chicken:
In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. Pat the chicken cutlets dry and season them evenly with 1 teaspoon of salt and ½ teaspoon of black pepper.Add the seasoned chicken to the skillet, cooking until each side is golden brown and the internal temperature reaches 165°F at the thickest part, about 3 minutes per side. Once cooked, remove the skillet from the heat and transfer the chicken to a plate; set aside.Pro Tip: If your skillet cannot accommodate all the cutlets at once, cook them in batches to ensure even cooking. - Prepare the Garlic-Butter Sauce:
With the skillet off the heat, add the remaining butter and stir until it melts. Incorporate the minced garlic and stir for about 1 minute, or until fragrant. - Combine and Serve:
Return the skillet to medium heat and reintroduce the chicken along with any accumulated juices. Sprinkle in half of the chopped parsley and toss to coat the chicken thoroughly; adjust seasoning with salt and pepper as needed.Serve the garlic knot chicken garnished with grated Parmesan and the remaining parsley. Lemon wedges can be offered on the side for an added zesty touch, if desired.
Storage Note: Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days.