Garlic Butter Chicken (Print-Friendly Version)
Golden chicken in buttery garlic sauce with a dash of wine, ready in 20 minutes for a quick family meal.
# Ingredients You'll Need:
→ Main
01 -
1 teaspoon freshly ground black pepper
02 -
3 tablespoons olive oil
03 -
1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness (approximately 4 breasts)
04 -
1 to 2 teaspoons poultry seasoning or 21 Salute seasoning
05 -
1 teaspoon kosher salt
→ Sauce
06 -
1 tablespoon garlic, finely minced
07 -
3 tablespoons unsalted butter
08 -
1/2 cup dry white wine or chicken broth
→ Finishing
09 -
2 teaspoons fresh parsley, chopped (optional, for garnish)
# How to Make It:
01 -
Gently flip the chicken breasts. Let cook for another 5 minutes or until they're done. Avoid touching them for the best browning.
02 -
In a large skillet, warm the olive oil on medium-high heat. Add the chicken in a single layer. Evenly sprinkle on the poultry seasoning, salt, and black pepper. Let it cook without stirring for 5 minutes until it's nice and golden. If the breasts are thick, sear for 6 to 7 minutes.
03 -
In the same skillet, toss in the unsalted butter. Stir it around until it’s fully melted, which should take about a minute. Add the minced garlic and keep stirring until it smells great, around 1 minute.
04 -
Pour in the white wine or chicken broth. Let it bubble fiercely to help lift all the yummy bits off the pan.
05 -
With a slotted spatula, move the cooked chicken to a plate and let it sit for a bit.
06 -
Switch off the heat. Put the chicken back into the skillet, making sure each piece gets a good coating in that garlic butter sauce. Drizzle extra sauce on top before serving. If you like, sprinkle some fresh parsley and dig in right away.
# Extra Information:
01 -
For the best taste, go with dry white wine to deglaze. If you prefer not to use alcohol, chicken broth works just as well.
02 -
Keep any leftovers in an airtight container in the fridge for up to 5 days or freeze them for up to 4 months.