Garlic Butter Chicken Recipe

This garlic butter chicken recipe delivers a warm, savory dinner that feels both elegant and homey. Tender boneless skinless chicken breasts seared to a golden crust meet a glossy pan sauce made from white wine or chicken broth, olive oil and melted butter infused with fresh garlic. The first bite gives a satisfying contrast of crisped exterior and juicy interior, while the sauce brings a rich, slightly tangy aroma and a silky mouthfeel. It is perfect for busy weeknights when you want something quick yet impressive, or for a low-effort dinner when guests come by. If you enjoy buttery chicken with bright garlic notes, you might also like the sweet and savory honey butter chicken recipe that pairs similar flavors in a different style: sweet and savory honey butter chicken.

Ingredients

• 1 1/2 pounds boneless skinless chicken breasts, Use even-sized breasts so they cook uniformly; pound lightly if very thick.
• 1/2 cup white wine or chicken broth, Adds deglazing liquid and a touch of acidity or savory depth; choose wine for brightness, broth for a milder taste.
• 3 tablespoons unsalted butter, Provides the rich, silky finish to the pan sauce; unsalted lets you control the seasoning.
• 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning, A savory blend that seasons the chicken; use 1 teaspoon for a lighter hand or 2 teaspoons for bolder flavor.
• 1 teaspoon kosher salt, For seasoning the chicken; kosher salt gives consistent coverage and dissolves well.
• 1 teaspoon freshly ground black pepper, Adds a warm, sharp note; adjust to taste.
• 3 tablespoons olive oil, Used for searing to achieve a golden crust without burning the butter.
• 1 tablespoon garlic, minced, Fresh garlic gives the signature aroma and a pungent, savory kick.
• 2 teaspoons fresh parsley, finely chopped, A bright, herbal finish sprinkled over the finished dish.

Step-by-Step Instructions

1. Warm a skillet with olive oil over medium-high heat until shimmering. Use a heavy skillet for even browning and wait until the oil moves freely and almost shimmers before adding chicken.
2. Coat chicken breasts with seasoning and pat gently. Sprinkle 1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning, 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper over both sides and press lightly so the spices adhere.
3. Sear chicken in hot oil, roughly 5-6 minutes per side until golden brown. Place the breasts in the skillet without crowding, leave them undisturbed to form a crust, then flip and sear the second side for another 5 to 6 minutes.
4. Pour in wine or broth to deglaze the pan and scrape the bottom. Tilt the pan and use a wooden spoon to lift any browned bits; those bits add flavor to the sauce.
5. Lower heat, add butter and minced garlic, and swirl until the butter dissolves. Reduce the heat so the garlic softens without burning, and stir until butter melts into a glossy sauce.
6. Cook until chicken reaches 165°F and sauce thickens, about 2-3 minutes. Continue gently simmering and spooning sauce over the chicken; check temperature with an instant-read thermometer.
7. Optionally sprinkle parsley on top, serve immediately with pan sauce. Rest the chicken momentarily, then spoon the sauce over each breast and finish with 2 teaspoons fresh parsley.

Tip: If the sauce is too thin, increase heat briefly while stirring to reduce it, but watch the garlic so it does not burn.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Servings: 4
• Calories: Approximately 450 kcal per serving

Tips, Storage & Variations

• Practical tips: Use an instant-read thermometer to confirm the internal temperature reaches 165°F for safe, juicy chicken. Let the chicken rest 2 minutes before serving to allow juices to settle.
• Serving suggestions: Serve with a simple salad or roasted vegetables and spoon the pan sauce over rice or pasta for a comforting plate. For a bread option, try pairing it with garlic toast recipes like the best steak and cheese garlic toast for a hearty meal: best steak and cheese garlic toast.
• Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat and add a splash of broth or water to refresh the sauce.
• Freezing: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.
• Flavor variations using existing ingredients only:
  • Swap the white wine for chicken broth to make the sauce milder and family-friendly.
  • Use the higher 2 teaspoon amount of 21 Salute Seasoning for a more pronounced herb profile.
  • Add extra butter during the final step for a richer, more velvety sauce.
• Leftover idea: Toss sliced leftover chicken with warm pasta and extra sauce for a quick cowboy butter chicken pasta style plate: cowboy butter chicken pasta.

FAQ
Q1: Can I use bone-in chicken instead of boneless breasts?
A1: Yes, you can, but increase the searing and cooking time and ensure the internal temperature reaches 165°F.

Q2: What is 21 Salute Seasoning?
A2: It is a poultry-style seasoning blend; you may substitute with a similar poultry seasoning blend if available.

Q3: Can I skip the wine and only use chicken broth?
A3: Yes, using chicken broth instead of wine is fine and will produce a milder sauce.

Q4: How do I prevent garlic from burning?
A4: Lower the heat when adding garlic and stir it into the butter until fragrant but not browned.

Q5: Is this recipe suitable for meal prep?
A5: Yes, cook the chicken and cool completely before refrigerating; reheat gently and add liquid to revive the sauce.

People Also Ask
Q1: How long should chicken rest after cooking?
A1: Rest chicken for about 2 to 5 minutes to let the juices redistribute.

Q2: What pan is best for searing chicken?
A2: Use a heavy-bottomed skillet, such as stainless steel or cast iron, for even heat and good browning.

Q3: Can I make this on a grill instead of a skillet?
A3: Yes, sear on a hot grill for similar crust and finish with the pan sauce prepared on the stovetop.

Q4: How do I thicken the pan sauce without extra ingredients?
A4: Simmer the sauce over medium heat until it reduces and becomes glossy and slightly thickened.

Q5: Is it better to use room temperature or cold chicken for searing?
A5: Slightly room temperature chicken sears more evenly; remove from fridge 10 to 15 minutes before cooking.

Q6: How can I tell when the chicken is done without a thermometer?
A6: Cut into the thickest part to check for clear juices and no pink center, though a thermometer is recommended.

Q7: Can I double the recipe for a larger group?
A7: Yes, cook in batches to avoid crowding the pan and maintain good sear on each breast.

Conclusion

I hope this garlic butter chicken recipe becomes one of your weeknight favorites. The method is straightforward, the flavors are rich and approachable, and the pan sauce turns simple ingredients into something special. If you want more ideas with similar flavors, check this garlic butter chicken sauce inspiration: Garlic Butter Chicken (4 Ingredient Sauce!) | Don’t Go Bacon My Heart, and for another comforting take on garlic butter chicken, see Garlic Butter Chicken | Table for Two® by Julie Chiou. Try the recipe, leave a note about how it turned out, and enjoy a cozy, delicious meal.