Garlic-Sautéed Smashed Chicken (with White Wine Lemon Butter Sauce)

Step 1

Butterfly each chicken breast and pound it to about 1/2-inch thick for even cooking. This step is key to getting that perfect “smashed chicken” look and crispness.

Step 2

Season both sides generously with salt, pepper, garlic powder, and paprika. Lightly dredge the chicken in seasoned bread flour, shaking off any excess.

Step 3

Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant and lightly golden — about 30–45 seconds. Remove half the garlic with a slotted spoon and set aside for later garnish (optional but delicious).

Step 4

Add the floured chicken to the skillet and sear 3–4 minutes per side until golden brown and cooked through. Remove from the pan and keep warm.

Step 5

Pour in the white wine and stir, scraping up the browned bits (this adds major flavor). Let it simmer for about 1 minute.

Step 6

Add chicken broth and lemon juice. Simmer for 2–3 minutes until slightly reduced. Turn off the heat and swirl in cold butter to create a smooth, glossy sauce. Stir in chopped parsley.

Step 7

Return chicken to the skillet or plate it individually. Spoon sauce over the top. Garnish with reserved garlic and grated Parmesan if desired.