Garlic-Sautéed Smashed Chicken with White Wine Lemon Butter Sauce

This easy garlic-sautéed smashed chicken is pan-seared to golden perfection, then finished with a simple white wine lemon butter sauce. A one-pan chicken breast recipe perfect for busy weeknights.

Why You’ll Love This Crispy Smashed Chicken Recipe

If you’re looking for a way to make chicken breast exciting (and foolproof), this garlic-sautéed smashed chicken is your new go-to. It’s crispy on the outside, juicy inside, and smothered in a bright, buttery white wine lemon sauce that feels restaurant-quality — but comes together in under 30 minutes.

This is a perfect recipe for:

• Busy weeknight dinners

• Quick date night meals

• Moms who want flavor-forward, family-friendly meals

• Anyone looking for an easy chicken breast recipe that isn’t boring

Tips for the Best Smashed Chicken

• Don’t skip pounding the chicken — it helps cook evenly and crisp better.

• Bread flour can be used in place of all-purpose; it gives a crispier texture.

• No wine? Use more broth and add a splash of white wine vinegar.

• Want a thicker sauce? Add a teaspoon of cornstarch mixed with water before simmering.

• Add greens or grains: Serve over rice, mashed potatoes, or with sautéed spinach.

How to Make Garlic-Sautéed Smashed Chicken

Step 1: Flatten the Chicken

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 and Lightly Dredge

Season both sides generously with salt, pepper, garlic powder, and paprika. Lightly dredge the chicken in seasoned flour, shaking off any excess. In a shallow bowl, whisk together the egg, cream (or milk), parmesan, and chopped parsley. Dip each floured chicken breast into this mixture, fully coating both sides.

Step 3: Sauté the Garlic

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: Pan-Sear the Chicken

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: Deglaze the Pan

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: Build the Sauce

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: Plate and Garnish

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

Common Questions

Can I make this chicken recipe without wine?
Yes! Substitute with more chicken broth and a squeeze of lemon or splash of white wine vinegar.

Can I use chicken thighs instead of breasts?
You can — just note that they’ll take a few extra minutes to cook through. Boneless, skinless thighs work best.

How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or in the microwave, spooning sauce over the top to keep the chicken moist.

Why This Recipe Works

This recipe is a triple win:

• Flavor-forward: Sautéed garlic, lemon, white wine, and butter pack tons of flavor.

• One-pan easy: Minimal cleanup, maximum flavor.

• Kid and adult-approved: Fancy enough for grown-ups, simple enough for picky eaters.

Whether you’re cooking for your family or hosting a casual dinner, this smashed chicken will impress without the stress.

Print

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

Yield 2-3

Author Kim Alexander

Prep time

10 Min

Cook time

4 Min

Total time

14 Min

Cook modePrevent screen from turning off

Ingredients

For the Chicken:

• 2 boneless, skinless chicken breasts
• 1/3 cup all-purpose flour
• Salt, pepper, garlic powder, smoked paprika
• 2 tablespoons olive oil

For the Sauce:

• 4 garlic cloves, finely chopped
• 1/3 cup dry white wine (Sauvignon Blanc or Pinot Grigio work well)
• 1/3 cup chicken broth
• Juice of 1/2 a lemon
• 2 tablespoons unsalted cold butter
• 2 tablespoons chopped fresh parsley
• Optional: Grated Parmesan for garnish

Instructions

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.
2. Season both sides generously with salt, pepper, garlic powder, and paprika. Lightly dredge the chicken in seasoned bread flour, shaking off any excess.
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).
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.
5. Pour in the white wine and stir, scraping up the browned bits (this adds major flavor). Let it simmer for about 1 minute.
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.
7. Return chicken to the skillet or plate it individually. Spoon sauce over the top. Garnish with reserved garlic and grated Parmesan if desired.

Nutrition Facts

Calories

536

Fat

33 g

Sat. Fat

12 g

Carbs

21 g

Fiber

1 g

Net carbs

20 g

Sugar

1 g

Protein

32 g

Sodium

525 mg

Cholesterol

113 mg

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