Garlic Butter Chicken
User Reviews
4.5
Garlic Butter Chicken
Description
This Garlic Butter Chicken recipe begins with evenly pounded boneless, skinless chicken breasts seasoned with 21 Salute poultry seasoning, kosher salt, and freshly ground black pepper. The chicken is cooked in olive oil over medium-high heat without disturbance to form a golden sear, then flipped to cook through. Once done, the chicken rests while the skillet is deglazed with white wine or chicken broth, releasing browned bits off the pan. Butter is melted into the deglazing liquid, followed by minced garlic cooked until fragrant, forming a delicate garlic butter sauce.
The chicken returns to the skillet, where it is gently coated in the sauce, imparting rich buttery flavor and garlic aroma. The pan sauce adds moisture and a silky finish to the seared chicken. The optional parsley garnish brightens presentation and adds fresh herbal notes.
White wine is preferred for its flavor contribution and likelihood that alcohol cooks off, but broth is a fine substitute. The dish stores well for several days refrigerated or longer frozen, allowing for convenient meal preparation. Serving suggestions are not specified but the garlic butter sauce would complement sides like vegetables or rice.
Ingredients
- 3 tablespoons olive oil
- 1 ½ pounds chicken breast pounded to an even thickness (4 average-sized breasts, boneless skinless
- 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
- 1 teaspoon kosher salt or to taste
- 1 teaspoon black pepper or to taste, freshly ground
- ½ cup white wine or as necessary, or chicken broth
- 3 tablespoons butter or more if you want extra sauce, unsalted
- 1 tablespoon garlic finely minced; or to taste
- 2 teaspoons parsley optional for garnishing, fresh
Instructions
- To a large skillet, add the olive oil, pounded chicken, evenly season with 21 Salute, salt, pepper, and cook over medium-high heat for 5 minutes. Do not touch, move, or disturb the chicken while it is searing. After 5 minutes, flip chicken over. It should have a medium golden color. For thicker/bigger chicken breasts, sear for 6-7 minutes.
- Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it's searing.
- Remove chicken with a slotted spatula and place it on a plate to rest.
- Using caution, deglaze your skillet by adding wine (or broth) and allow the liquid to bubble up and steam violently for a few seconds.
- Add the butter and allow it to melt, about 1 minute; stir continuously until melted.
- Add the garlic and cook until fragrant, about 1 minutes; stir continuously.
- Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken.
- Optionally garnish with parsley and serve immediately.
Notes
- Use white wine for deglazing to impart flavor; broth works as a suitable substitute if preferred.
- Allow the alcohol from the wine to cook off by bringing it to a boil and steam before adding butter and garlic.
- Chicken stores well airtight in the refrigerator for up to 5 days or in the freezer for up to 4 months.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 294 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 294kcal | 15% |
| Carbohydrates | 6g | 2% |
| Protein | 15g | 30% |
| Fat | 21g | 32% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 13g | 76% |
| Cholesterol | 63mg | 21% |
| Sodium | 2936mg | 122% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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