Go Back
Garlic Butter Chicken breasts in a large skillet coated in rich garlic butter sauce and garnished with fresh parsley

Garlic Butter Chicken

Tender golden-seared chicken breasts finished in a rich, silky garlic butter sauce with a splash of white wine. A quick and satisfying weeknight dinner ready in 20 minutes.
Print Recipe Save to Pinterest
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 294
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil
  • 1.5 lbs boneless skinless chicken breasts about 4 breasts, pounded to an even thickness of about 3/4 inch
  • 1 tsp 21 Salute Seasoning or poultry seasoning use 1 to 2 teaspoons to taste
  • 1 tsp kosher salt or to taste
  • 1 tsp freshly ground black pepper or to taste
  • 0.5 cup white wine or chicken broth white wine preferred for brighter flavor
  • 3 tbsp unsalted butter add more for extra sauce
  • 1 tbsp garlic finely minced, or to taste
  • 2 tsp fresh parsley optional, for garnish

Equipment

  • Large skillet
  • Slotted spatula
  • Instant-read thermometer
  • Meat mallet (for pounding chicken)

Method
 

  1. Heat the olive oil in a large skillet over medium-high heat. Add the pounded chicken breasts and season evenly with 21 Salute Seasoning, salt, and pepper. Sear for 5 minutes without touching or moving the chicken. For thicker breasts, sear for 6 to 7 minutes until the bottom is medium golden.
  2. Flip the chicken and cook on the second side for about 5 minutes until cooked through to an internal temperature of 165°F. Do not disturb the chicken while it sears.
  3. Remove the chicken with a slotted spatula and place on a plate to rest.
  4. Using caution, deglaze the skillet by carefully adding the wine or broth. The liquid will bubble and steam. Scrape up all the browned bits from the bottom of the pan as the liquid simmers.
  5. Add the butter and stir continuously until fully melted and incorporated, about 1 minute.
  6. Add the minced garlic and cook for about 1 minute, stirring continuously, until fragrant. Do not let it brown.
  7. Turn the heat off. Return the chicken to the skillet and flip each breast in the garlic butter sauce, spooning sauce generously over each piece.
  8. Garnish with fresh parsley if desired and serve immediately with rice, pasta, mashed potatoes, or a salad.

Notes

Do not move the chicken during searing for the best golden crust. Add garlic only after the butter is melted and heat is reduced to prevent burning. Leftovers keep for up to 5 days refrigerated. Reheat gently in a skillet over low heat with a splash of broth.