Past Recipes
Garlic Butter Chicken

Garlic Butter Chicken with Kale, Sunflower Seeds, and Strawberry Vinaigrette

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Garlic butter isn't just for bread—we also love using the decadent mixture to infuse meat or fish with extra flavor. This recipe applies the technique to chicken breasts, which are topped with the butter after a quick sear for crispy skin. As the garlic butter melts in the pan, it's repeatedly spooned over the meat to lock in flavor and moisture. A kale salad with sunflower seeds, creamy goat cheese, slices of apple, and a tangy strawberry vinaigrette makes the perfect pairing for all that richness.

  • < 600 Calories
  • Stovetop Only
  • Low Carb Diet
  • Quick Cook
Serving size
Prep & cook time
Cooking Skill
By Chef Shanna

By Chef Shanna

  • Calories 560
  • Protein 45g
  • Total Carb 27g
  • Total Fat 31g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • unsalted butter
    • 2 packets
    • unsalted butter
  • Gala apple
    • 1
    • Gala apple
  • garlic
    • 2 cloves
    • garlic
  • boneless chicken breasts
    • 2
    • boneless chicken breasts
  • curly kale
    • 6 ounces
    • curly kale
  • sunflower seeds
    • 1 tablespoon
    • sunflower seeds
  • strawberry preserves
    • 1/2 ounce
    • strawberry preserves
  • crumbled goat cheese
    • 1 ounce
    • crumbled goat cheese
  • apple cider vinegar
    • 2 teaspoons
    • apple cider vinegar

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper
  • 10" medium pan
  • 8" small pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Unwrap butter, place in a small bowl, and set aside to soften at room temperature until Step 3. Rinse all produce. Slice off rounded sides of apple and thinly slice, discarding core. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

  2. Sear chicken

    Sear chicken

    Pat chicken very dry with paper towel (this will help the skin crisp up in the pan) and season all over with ½ teaspoon salt and pepper. Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add chicken skin-side down and sear until skin is golden and easily lifts from pan, 6 minutes (it will finish cooking in Step 4).

  3. Make garlic butter and massage kale

    Make garlic butter and massage kale

    While chicken sears, add garlic paste to bowl with softened butter. Mash using a fork until fully combined. Pat kale dry with paper towel and tear into bite-size pieces, discarding long stems. Using your hands, massage kale until beginning to soften and darken, 1-2 minutes.

  4. Finish chicken

    Finish chicken

    Once skin is golden, flip chicken, still over medium-high heat, and top evenly with garlic butter. Cook, repeatedly spooning melted garlic butter over chicken, until chicken is cooked through and no longer pink, about 6 minutes more. Remove pan from heat. Transfer chicken to a plate, pour over garlic butter from pan, and set aside to rest.

  5. Toast sunflower seeds and make vinaigrette

    Toast sunflower seeds and make vinaigrette

    While chicken rests, place sunflower seeds in a small pan over medium-high heat. Toast, stirring, until golden and fragrant, about 3 minutes. Remove pan from heat; set aside. In a large bowl, whisk together strawberry preserves, apple cider vinegar, 1½ tablespoons olive oil, ¼ teaspoon salt, and pepper as desired to combine.

  6. Plate garlic butter chicken

    Plate garlic butter chicken

    Add apple, kale, and half of toasted sunflower seeds to bowl with strawberry vinaigrette; toss to coat. Cut rested chicken into ¼-inch slices. Divide kale salad between serving plates and top with garlic butter chicken. Drizzle over any remaining garlic butter and garnish with goat cheese and remaining toasted sunflower seeds. Enjoy!

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