Garlic Butter Chicken
A quick and forgiving recipe that results in juicy chicken coated in a silky garlic butter sauce, perfect for busy weeknights.
Ingredients
Main Ingredients
- 1.5 pounds boneless skinless chicken breasts (pounded to an even thickness) (4 average-sized breasts)
- 3 tablespoons olive oil
- 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)
- 0.5 cup white wine or chicken broth (or as necessary)
- 3 tablespoons unsalted butter (or more if you want extra sauce)
- 1 tablespoon garlic (finely minced) (or to taste)
- 2 teaspoons fresh parsley (optional for garnishing)
Instructions
Cooking the Chicken
- To a large skillet, add the olive oil, pounded chicken, and evenly season with 21 Salute, salt, and pepper. Cook over medium-high heat for 5 minutes.
- Do not touch, move, or disturb the chicken while it is searing.
- After 5 minutes, flip the chicken over. It should have a medium golden color. For thicker/bigger breasts, sear for 6-7 minutes.
- Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through.
- Remove chicken with a slotted spatula and place it on a plate to rest.
Making the Sauce
- Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
- Scrape the bottom with a wooden spoon to lift those brown bits.
- Add the butter and allow it to melt, stirring continuously until fully emulsified.
- Add the garlic and cook until fragrant, about 1 minute.
- Turn off the heat, add the chicken back into the skillet, and spoon the sauce over the chicken.
Serving
- Optionally garnish with parsley and serve immediately.
Notes
Store leftovers in an airtight container for up to 4 days. Reheat gently in the oven or microwave to preserve texture.
Nutrition
Serving: 1gCalories: 470kcalCarbohydrates: 2gProtein: 40gFat: 35gSaturated Fat: 15gSodium: 1000mg
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