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Garlic Knot Chicken Recipe

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4.2 from 4 reviews

This Garlic Knot Chicken recipe features tender, juicy chicken cutlets seasoned with aromatic garlic, paprika, and fresh parsley. Pan-seared to a golden brown and finished with a luscious buttery garlic sauce and freshly grated Parmesan cheese, this dish is a flavorful and easy-to-make meal perfect for weeknight dinners.

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts (400-500g), each cut into two cutlets
  • 1 ½ teaspoon paprika
  • Salt and black pepper to taste

Sauce and Topping

  • 6 large garlic cloves, roughly chopped
  • 3 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 10 g fresh parsley, chopped
  • ½ cup low sodium chicken stock
  • ½ cup freshly grated Parmesan cheese

Instructions

  1. Season: Sprinkle both sides of each chicken cutlet evenly with paprika, salt, and black pepper to build a flavorful base.
  2. Sear: Heat butter and olive oil in a skillet over medium heat until the butter melts and the pan is hot. Add the chicken cutlets and cook for 3-4 minutes per side until they develop a golden brown crust. Remove the chicken from the skillet and set aside on a plate.
  3. Make the sauce: In the same skillet, add the remaining butter and let it melt. Stir in the chopped garlic and parsley, cooking for about 30 seconds until fragrant. Pour in the chicken stock and deglaze the pan by scraping up the browned bits from the bottom; this step enhances the flavor significantly.
  4. Combine: Return the chicken cutlets to the pan, spoon some of the garlic sauce over each piece, and let it simmer gently for 2–3 minutes on medium heat to warm through and absorb the sauce’s flavors.
  5. Add Parmesan: Sprinkle freshly grated Parmesan cheese over the chicken while still in the pan. Remove the pan from heat and allow the residual warmth to melt the cheese perfectly.
  6. Rest and serve: Let the chicken rest for about 3 minutes before serving to allow the juices to redistribute, ensuring each bite is juicy and tender.

Notes

  • Do not pound the chicken breasts; cutting into cutlets is sufficient.
  • Low sodium chicken stock is recommended to control the salt level in the dish.
  • Deglazing the pan with chicken stock is crucial for adding depth to the sauce.
  • Allowing the chicken to rest after cooking helps retain its juiciness.

Find it online: https://cookedbysarah.com/garlic-knot-chicken-recipe/