Garlic Butter Chicken
Garlic Butter Chicken – Rich garlic butter sauce drenched in tender, juicy chicken, with a dash of wine for taste! This 15-minute stovetop chicken meal will quickly become a family favorite.
Garlic Butter Chicken Ingredients
- Olive oil, 3 tablespoons
- 1 1/2 pounds of evenly pounded boneless, skinless chicken breasts (4 average-sized breasts)
- 2-3 teaspoons 21 Homage Seasoning or seasoning for poultry
- 1 kosher salt teaspoon, or to taste
- black pepper, freshly ground, to taste, 1 teaspoon
- 3 tablespoons unsalted butter, or more if you want additional sauce, or as needed, 1/2 cup white wine* or chicken broth
- 1 teaspoon coarsely minced garlic, or to taste
- two teaspoons of fresh parsley, if desired for garnish
Instructions
- Add the pounded chicken to a large skillet along with the olive oil and evenly season with 21 Salute, salt, and pepper. Cook for 5 minutes over medium-high heat. The chicken should not be touched, moved, or disturbed while it is searing. Following 5 minutes, flip chicken over. It ought to be a medium golden hue. Sear for 6 to 7 minutes for thicker and larger chicken breasts.
- Cook the chicken until done and cooked through on the second side for about 5 minutes. Once more, don’t upset the chicken while it’s burning.
- Using a slotted spatula, remove the chicken and set it aside on a plate to rest.
- Deglaze your skillet by adding wine (or broth) and allowing the liquid to steam violently for a few seconds. Proceed with caution.
- Melt the butter for about one minute after adding it; Continue to stir until melted.
- Add the garlic and cook for about one minute until fragrant; Continue to stir.
- Add the chicken back to the skillet, flip it over in the garlic butter sauce, and spoon the sauce over the chicken. Remove the skillet from the heat.
- Serve right away with parsley as an optional garnish.
Notes
- Wine: I suggest white wine since I think it has a greater flavor than chicken broth and because I personally think the alcohol burns off leaving only the wine’s flavor behind. Use broth, though, if it suits your needs or way of life better.
- Storage: Chicken keeps airtight for up to 5 days in the refrigerator and for up to 4 months in the freezer.
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