Prep time: 5 mins | Cook time: 15 mins | Total time: 20 mins | Yield: 4
This is out of this world delicious juicy, tender chicken smothered in a heavenly rich garlic butter sauce with extra flavour from the splash of wine. Just by describing it makes my mouth water. It’s super good, incredibly easy to make, and a sure winner!
INGREDIENTS
3 tbsp olive oil
1 1/2 lbs boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
1 to 2 tsp 21 Salute Seasoning or poultry seasoning
1 tsp kosher salt, or to taste
1 tsp freshly ground black pepper, or to taste
1/2 c. white wine or chicken broth, or as necessary
3 tbsp unsalted butter, or more if you want extra sauce
1 tbsp garlic, finely minced; or to taste
2 tsp fresh parsley, optional for garnishing
How to make Garlic Butter Chicken
Step 1: Heat the olive oil in a large skillet. Add in the pounded chicken and season evenly with 21 Salute, salt, and pepper. Cook the chicken for about 5 minutes over medium-high heat, undisturbed. Flip the chicken after 5 minutes. You should see that the meat is medium golden. If using thicker or bigger chicken breasts, cook for about 6 to 7 minutes. Continue to cook the other side for another 5 minutes until done and cooked through, undisturbed. With a slotted spatula, remove the cooked chicken from the skillet and into a plate to rest.
Step 2: Pour in the wine or broth to skillet to deglaze and let the liquid bubble up and vigorously steam for a couple of seconds.
Step 3: Add the butter to the skillet for about a minute while continuously stirring until melted. Add in the garlic, stir, and cook for a minute more until aromatic.
Step 4: Turn off the heat, then place the chicken back to the skillet, flipping it around in the garlic butter sauce. Over the chicken, spoon the sauce.
Step 5: Before serving, garnish with parsley (optional) and serve immediately. Enjoy!
NOTES:
I highly suggest using white wine instead of chicken broth as the flavour is much better. And the alcohol burns off, leaving you with just the flavour. Or simply use broth if that is what you desire.
Place the chicken in an airtight container and store it in the fridge for up to 5 days or 4 months in the freezer.
NUTRITION FACTS:
YIELD: 4, SERVING SIZE: 1
Amount Per Serving: CALORIES: 294 | TOTAL FAT: 21g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 13g | CHOLESTEROL: 63mg | SODIUM: 2936mg | CARBOHYDRATES: 6g | FIBER: 1g | SUGAR: 2g | PROTEIN: 15g
Ingredients
- 3 tbsp olive oil
- 1 1/2 lbs boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
- 1 to 2 tsp 21 Salute Seasoning or poultry seasoning
- 1 tsp kosher salt, or to taste
- 1 tsp freshly ground black pepper, or to taste
- 1/2 c. white wine or chicken broth, or as necessary
- 3 tbsp unsalted butter, or more if you want extra sauce
- 1 tbsp garlic, finely minced; or to taste
- 2 tsp fresh parsley, optional for garnishing
Instructions
Step 1: Heat the olive oil in a large skillet. Add in the pounded chicken and season evenly with 21 Salute, salt, and pepper. Cook the chicken for about 5 minutes over medium-high heat, undisturbed. Flip the chicken after 5 minutes. You should see that the meat is medium golden. If using thicker or bigger chicken breasts, cook for about 6 to 7 minutes. Continue to cook the other side for another 5 minutes until done and cooked through, undisturbed. With a slotted spatula, remove the cooked chicken from the skillet and into a plate to rest.
Step 2: Pour in the wine or broth to skillet to deglaze and let the liquid bubble up and vigorously steam for a couple of seconds.
Step 3: Add the butter to the skillet for about a minute while continuously stirring until melted. Add in the garlic, stir, and cook for a minute more until aromatic.
Step 4: Turn off the heat, then place the chicken back to the skillet, flipping it around in the garlic butter sauce. Over the chicken, spoon the sauce.
Step 5: Before serving, garnish with parsley (optional) and serve immediately. Enjoy!
