Description
A quick and flavorful Garlic Butter Chicken recipe featuring tender boneless skinless chicken breasts seared to golden perfection and coated in a rich garlic butter sauce with aromatic seasonings, perfect for a delicious weeknight meal.
Ingredients
Chicken
- 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)
Sauce
- 1/2 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
- Cook: In a large skillet, heat the olive oil over medium-high heat. Add the pounded chicken breasts, seasoned evenly with 21 Salute seasoning, kosher salt, and freshly ground black pepper. Cook undisturbed for 5 minutes to allow searing and develop a medium golden color. For thicker chicken breasts, extend searing to 6-7 minutes.
- Flip: Flip the chicken breasts over carefully and cook the second side for about 5 minutes, or until the chicken is fully cooked through. Avoid moving the chicken while searing to ensure a good crust.
- Rest: Remove the cooked chicken from the skillet using a slotted spatula and place it on a plate to rest, allowing the juices to redistribute.
- Deglaze: Carefully deglaze the skillet by adding white wine or chicken broth. Allow the liquid to bubble up and steam vigorously for a few seconds to lift the flavorful browned bits from the pan.
- Melt: Add the unsalted butter to the skillet and stir continuously as it melts, which should take about 1 minute.
- Cook: Stir in the finely minced garlic and cook until fragrant, approximately 1 minute, stirring to prevent burning.
- Combine: Turn off the heat and return the chicken breasts to the skillet. Flip them in the garlic butter sauce ensuring they are well coated. Spoon the sauce over the chicken for maximum flavor.
- Garnish: Optionally sprinkle fresh parsley over the chicken for a bright, fresh finish and serve immediately.
Notes
- Pounding the chicken breasts to an even thickness helps them cook evenly and retain moisture.
- If you prefer a non-alcoholic option, use chicken broth instead of white wine for deglazing.
- Adjust the garlic quantity to your taste preference for more or less intensity.
- Resting the chicken after cooking helps to keep it juicy and tender.
- For extra richness, add more butter to the sauce when melting.
- Serve with steamed vegetables or over rice or mashed potatoes to make a complete meal.
