Garlic Butter Chicken (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 tablespoons olive oil
02 -
1 ½ pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
03 -
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
04 -
1 teaspoon kosher salt, or to taste
05 -
1 teaspoon freshly ground black pepper, or to taste
06 -
½ cup white wine or chicken broth, or as necessary
07 -
3 tablespoons unsalted butter, or more if you want extra sauce
08 -
1 tablespoon garlic, finely minced; or to taste
09 -
2 teaspoons fresh parsley, optional for garnishing
# Instructions:
01 -
Add olive oil to a large skillet over medium-high heat. Place pounded chicken breasts in skillet and evenly season with 21 Salute, salt, and pepper. Let cook undisturbed for 5 minutes until medium golden in color.
02 -
Flip chicken over and cook an additional 5 minutes or until cooked through. Avoid moving or disturbing the chicken while searing.
03 -
Remove chicken from skillet using a slotted spatula and place on a plate to rest.
04 -
Carefully deglaze the skillet by adding white wine or chicken broth. Allow liquid to bubble and steam for a few seconds.
05 -
Add butter to the skillet and stir continuously until melted, about 1 minute. Add garlic and cook until fragrant, about 1 minute, stirring continuously.
06 -
Turn off heat and return chicken to the skillet. Coat chicken in garlic butter sauce by flipping and spooning sauce over. Optionally garnish with parsley and serve immediately.
# Notes:
01 -
For deeper flavor, white wine is recommended over chicken broth. The alcohol content will burn off during cooking.
02 -
Chicken can be stored airtight in the fridge for up to 5 days or in the freezer for up to 4 months.