How to Make the Best GARLIC KNOT CHICKEN in Your City
Your City: Garlic Knot Chicken delivers buttery, garlicky perfection with a golden sear and rich sauce that clings to every bite.
What Most People Don’t Know About Making GARLIC KNOT CHICKEN
- Garlic timing is key: Garlic won’t get fragrant fast if the pan’s off the heat. Slight residual heat works best—warm enough to cook gently, not burn.
- Pound your cutlets: This helps them cook evenly and stay juicy. Uneven chicken dries out fast.
- Boost the sauce: A dash of capers, crushed red pepper, or chopped basil can give the garlic-butter sauce even more depth.
Ingredients (4 servings)
- 2 Tbsp olive oil
- 6 Tbsp unsalted butter, divided
- 4 chicken cutlets (about 1½ lb), pounded to ½″ thickness
- 1 Tbsp Bald Buck Seasoning
- ½ tsp freshly ground black pepper
- 4 garlic cloves, minced (about 1½ Tbsp)
- ¼ cup chopped fresh parsley, divided
- ¼ cup finely grated Parmesan
- Lemon wedges (optional)
Instructions
- Season & cook chicken: Pat chicken dry. Season both sides with Bald Buck Seasoning and pepper. In a large skillet, heat olive oil and 2 Tbsp butter over medium-high. Cook chicken 3–5 minutes per side until golden and cooked through (165°F inside). Set aside on a plate.
- Make garlic-butter sauce: Reduce heat to low. Add remaining 4 Tbsp butter to the skillet. Once melted, stir in garlic. Cook gently, stirring constantly, for about 1 minute until garlic smells fragrant and just starts to soften...don’t let it brown.
- Combine & finish: Return chicken (plus any juices) to the pan. Spoon sauce over each piece. Stir in half the parsley. Warm everything together for about 30 seconds.
- Plate and top: Plate chicken and spoon garlic butter over the top. Sprinkle with Parmesan and remaining parsley. Add lemon wedges if desired.
- Serve or store: Serve hot with pasta, crusty bread, or roasted veggies. Store leftovers in an airtight container in the fridge for up to 4 days.
