Skillet Garlic Butter Chicken Recipe
If you’re in need of a fast and easy 15-minute chicken dinner, this comforting garlic butter chicken breast recipe will be a new family favorite. It’s made in one skillet, which is great because there’s less cleanup.
The chicken is pan-fried on the stove-top and is so tender, juicy, rich and buttery tasting with plenty of garlic to provide that extra punch of flavor.
Serve this chicken with rice on the side or a nice salad, and you’ve got yourself a winning chicken dinner.
What’s in Garlic Butter Chicken?
For this fast garlic butter chicken dinner made with common fridge and pantry ingredients, you’ll need:
Boneless skinless chicken breasts
21 Salute Seasoning (or poultry seasoning)
White wine or chicken broth
Fresh parsley, optional
How to Make Garlic Butter Chicken
To make this quick and easy chicken with garlic sauce, simply pound the chicken to an even thickness and then heat up a skillet!
To a large skillet, add olive oil, chicken breasts seasoned with 21 Salute Seasoning, salt, pepper, and sear on the first side for about 5 minutes.
Flip chicken oven and cook on the second side for about 5 minutes.
When the chicken is done and cooked through, remove it from the pan and allow it to rest on a plate.
Deglaze your pan with a splash of wine, add the butter, garlic, and cook for one minute, or until the butter has melted and the garlic is fragrant.
Return the chicken to the pan, toss it in the garlic butter sauce, garnish with parsley, and serve.
I told you this chicken in garlic sauce was fast and easy!
Garlic Butter Chicken
prep time 5 MINUTES cook time 15 MINUTES total time 20 MINUTES
Tender, juicy chicken bathed in a rich garlic butter sauce with a splash of wine for extra flavor!! This EASY stovetop chicken recipe is ready in 15 minutes and will become a family FAVORITE!!
3 tablespoons olive oil
1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup white wine* or chicken broth, or as necessary
3 tablespoons unsalted butter, or more if you want extra sauce
1 tablespoon garlic, finely minced; or to taste
2 teaspoons fresh parsley, optional for garnishing
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.
Wine: I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you’re left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs.
Storage: Chicken will keep airtight in the fridge for up to 5 days and in the freezer for up to 4 months.