20-Minute Garlic Butter Chicken

This is the recipe to have in your back pocket for the nights when you can't think. Chicken is flattened so it cooks fast and evenly, seared until golden, then finished in a simple pan sauce of butter, a lot of garlic, and lemon. It tastes far more impressive than the effort suggests, and it goes with almost anything — rice, pasta, potatoes, or a pile of greens.

The one rule: get the pan properly hot before the chicken goes in. That's what gives you a golden crust instead of grey, steamed meat.

Ingredients

• 4 boneless, skinless chicken breasts (or 6 thighs)
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp paprika
• 2 tbsp olive oil
• 4 tbsp butter
• 6 garlic cloves, finely chopped
• Juice of 1/2 lemon
• 2 tbsp fresh parsley, chopped (optional)

Method

1. Place each chicken breast between two sheets of baking paper and bash with a rolling pin until roughly 1.5cm thick. This is the trick to fast, even cooking.
2. Pat the chicken dry and season both sides with the salt, pepper and paprika.
3. Heat the olive oil in a large frying pan over medium-high heat until shimmering. Add the chicken and cook, undisturbed, for 4–5 minutes until deeply golden. Flip and cook the other side for 3–4 minutes until cooked through. Transfer to a plate.
4. Lower the heat to medium. Add the butter to the same pan and, as it melts, stir in the garlic. Cook for 30–60 seconds until fragrant but not browned.
5. Add the lemon juice and any resting juices from the chicken, swirling to make a glossy sauce.
6. Return the chicken to the pan, spoon the garlic butter over the top, and cook for 1 more minute. Scatter with parsley and serve straight away.