Garlic butter chicken has a delectable garlic butter sauce and is cooked on the stovetop in less than 20 minutes. The sauce is creamy, and packed with flavor but is not loaded with cream or any other thickening, thanks to the French Beurre monté making technique. Read along to find the trick to make a creamy sauce without any cream. Boneless or bone-in, chicken thighs are always stress-free to cook with. It always turns out tender and juicy whether you bake it or cook it on the stovetop.
More Chicken Thigh Recipes…
Beurre monté is a French term for butter emulsified in water. An emulsion is a stable mixture formed by combining two liquids that ordinarily wouldn’t mix, like oil and vinegar. I don’t want to get into the scientific details, but Mayonnaise is a great example of emulsification. In this case when you slowly add cold butter cubes in hot water and whisk vigorously you will get a creamy emulsion, that’s perfect to pour over chicken, roasted veggies, potatoes etc.
I have taken Beurre monté as the inspiration but have used chicken stock as the base instead of water. Lemon juice acts as a stabilizer for the sauce.
How to sear the chicken thighs to get a crispy layer on top? Pat dry chicken. The pan needs to be hot, for getting a perfect golden sear on the top. Once you place the boneless chicken on the pan, reduce the heat to medium.
Garlic butter chicken is really versatile, and pairs well with white or brown rice, some roasted potato potatoes, Roasted Garlic Mashed Potato, Maple Bacon Sweet Potato Hash.
