Serve hot with a crisp side salad or garlic bread for a full meal.
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop with a splash of milk or cream to restore creaminess.
Variations:
Add veggies: Stir in spinach, sun-dried tomatoes, or steamed broccoli.
Use shrimp or salmon instead of chicken for a seafood twist.
Make it spicy: Add extra chili flakes or a dash of hot sauce to the sauce.
Go low-carb: Serve the garlic butter chicken over zucchini noodles or cauliflower rice.
FAQ:
Can I use milk instead of cream?
Yes, but the sauce will be thinner. For a richer texture, mix milk with a bit of cream cheese or a roux.
Can I prep this ahead?
You can cook the chicken and make the sauce separately, then reheat and combine just before serving.
Is this dish kid-friendly?
Definitely! Just reduce the garlic or red pepper flakes if needed for milder palates.
Want to do another one? Just send the recipe!
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