Description

This Garlic Butter Chicken recipe delivers a quick and flavorful dinner option featuring juicy, seared chicken breasts cooked in a rich garlic butter sauce with a hint of white wine. Perfect for a weeknight meal, it combines simple ingredients for a deliciously satisfying dish.

Ingredients

Scale

Main Ingredients

3 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts (pounded to an even thickness, about 4 average-sized breasts)
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
1 teaspoon kosher salt (or to taste)
1 teaspoon freshly ground black pepper (or to taste)
1/2 cup white wine or chicken broth (or as necessary)
3 tablespoons unsalted butter (or more for extra sauce)
1 tablespoon garlic (finely minced; or to taste)
2 teaspoons fresh parsley (optional for garnishing)

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Instructions

Cook: Heat olive oil in a large skillet over medium-high heat. Add the pounded chicken breasts seasoned evenly with 21 Salute seasoning, salt, and pepper. Cook without moving for 5 minutes to allow a medium golden sear. For thicker breasts, sear for 6-7 minutes.
Flip: Turn the chicken breasts over carefully using a spatula to avoid losing the sear.
Cook Second Side: Allow the chicken to cook on the second side for about 5 minutes or until fully cooked through. Do not disturb the chicken during searing.
Rest: Remove the chicken from the skillet with a slotted spatula and place on a plate to rest while preparing the sauce.
Deglaze: Carefully add white wine or chicken broth to the hot skillet to deglaze, allowing the liquid to bubble and evaporate slightly for a few seconds.
Melt Butter: Add the unsalted butter and stir continuously until it melts completely, about 1 minute.
Cook Garlic: Add minced garlic to the skillet and cook, stirring, for about 1 minute until fragrant but not browned.
Combine: Turn off the heat and return the chicken breasts to the skillet. Toss and spoon the garlic butter sauce over the chicken to coat evenly.
Garnish and Serve: Optionally sprinkle fresh parsley on top. Serve the chicken immediately while warm and saucy.

Notes

For a non-alcoholic version, substitute white wine with chicken broth.
Pounding the chicken breasts to an even thickness helps ensure even cooking and a juicy texture.
Do not move the chicken while searing to develop a nice golden crust.
Adjust seasoning to taste, especially salt and pepper.
This dish pairs well with steamed vegetables or rice.