Garlic Butter Chicken Easy Recipe -

Easy Garlic Butter Chicken tender juicy and juicy chicken bathed the rich garlic butter sauce, with a splash of red wine to add flavor! It’s a QUICK and EASY cooking-on-the-stovetop recipe for chicken.Cook this garlic butter chicken in just 15 minutes, and watch it quickly become your family’s favorite!

Skillet Garlic Butter Chicken Recipe

If you’re looking for a quick and simple 15-minute dinner for your chicken this delicious chicken breast recipe with garlic butter is sure to become a family favorite. The recipe is made in just one pan and is great since there’s less cleaning.

The chicken is cooked on the stovetop and is incredibly soft, juicy, delicious, and buttery with a lot and garlic, to serve an extra kick of flavor.

You can serve this with rice or with a tasty salad and you’ve created a delicious chicken dinner.

Garlic Butter Chicken Ingredients

For this easy garlic butter chicken recipe that is made using commonly used pantry and fridge ingredients, you’ll require:

Olive oil
Boneless chicken breasts with skinless, boneless meat.
- 21 Salute Seasoning (or poultry seasoning)
- Salt
- Pepper
- Chicken broth or white wine
- Butter
- Garlic
- Fresh parsley Parsley, fresh and optional
In a large skillet add some olive oil. Add chicken breasts sprinkled with 21 Salute seasoning salt, and pepper and cook on the first side for 5 minutes.
Turn the chicken oven over and cook on the other side for 5 minutes.
Once the chicken is cooked and cooked to perfection, take it from the skillet and let it rest on an uncooked plate.
In the pan, deglaze it with some wine, add the butter and garlic, and cook for a minute, or until the butter has melted and the garlic smells delicious.
Return the chicken to the skillet and toss it with the sauce made with garlic and butter. Garnish with parsley and serve.

Tips for Making Garlic Butter Chicken Breasts

This is an extremely simple and quick chicken meal that is ready in only 15 minutes. There are however certain things I’d like to emphasize to ensure chicken cooking success!

Tip 1: Pounding the Chicken Breasts

It is important to crush your chicken until it is of an even thickness to cook it evenly. Chicken breasts have thick as well as thin one, and you need to crush the thick side so that it’s not as dense.

It also breaks down the muscle fibers, ensuring that the final chicken is more supple.

Tip 2: Searing the Chicken Breasts

If you’re grilling the chicken, let it sear. Do not touch it, move it, or look at it, but let it sear.

After 5 minutes, take a look for any flaws, and if it needs more time, you can do it. After that, turn it over and let it rest in peace in addition to searing the other side.

Tip 3: Deglazing the Pan

After the searing process after searing, your pan (if together stainless steel or cast iron pan) will have plenty of chicken pieces and cooking juices sticking to the pan. This is the place where the process of deglazing is the solution. This means that you add the wine (or soup broth from chicken) into the pan to take off the bits stuck to the food.

Incorporating wine or even chicken broth into a hot pan will make the broth rise upwards, creating lots of steam. Be careful!

Recipe FAQs

What Type of Wine Should I Use?

Make use of any dry white wine that you can open or have in your fridge. Chardonnay pinot grigio sauvignon blanc or a dry rose will work. Make sure that it’s not sugary. If you purchase white wine assure that it’s a wine you’re happy to drink, and not one that is labeled as “cooking wine.” (Those simply taste terrible).

Can I Omit the Wine?

If you think wine isn’t for you, try the broth of chicken instead. Be aware that the alcohol in the wine is burned off and what’s left is a more pronounced flavor of this garlic butter sauce.

Can I Substitute the 21 Salute Seasoning?

I utilized Trader Joe’s 21 Salute Seasoning which is a mixture of oregano thyme rosemary, and many more. You can use poultry seasoning or a mix of the spices in the absence of 21 Salute. Some readers have suggested the Costco Signature Organic Salt-Free seasoning is a clone of 21 Salute. Trader Joe’s blend of spices.

The seasoning’s taste will be obscured by the garlic in any case. Garlic always triumphs!

Can I Use Chicken Thighs Instead?

Yes! This chicken recipe on the stove can be made with chicken breasts as well as thighs. I like together skinless and boneless chicken breasts but you can use whatever you have. Take note that thighs of chicken may require a different cooking time. Make sure to use your eyes, not the timer!

What Type of Garlic Should I Use?

I like with fresh garlic which I chop with the garlic press for this chicken recipe which is easy to make However, minced garlic in jars works just as well. Fresh garlic is my preference because the flavor is fresher however, you can use whatever is easiest for you.

Can I Add Vegetables to the Chicken?

Technically, yes. However, I designed the recipe so that it is simple and easy to make with just a single pan within about 15 minutes.

The addition of vegetables can make cooking more difficult and increase the cooking time. If you’d like to add vegetables to the homemade garlic-infused chicken, would suggest roasting or steaming them in a different pan. So all the ingredients cook simultaneously!

Ingredients

Three tablespoons of olive oil
1 1/2 pounds of boneless, skinless chicken breasts, pounded until an equal size (4 typical-size breasts)
1. 2 to 3 teaspoons 21 Salute seasoning for poultry or in the form of a
1 teaspoon of salt kosher, or as desired.
1 teaspoon fresh ground black pepper or according to your preference.
1 cup of white wine*, or the broth of a chicken, according to the need
3 tablespoons of unsalted butter or more if you need more sauce 1 tablespoon minced garlic finely or compatible with your preference.
2 teaspoons freshly chopped parsley to be used as garnish

Instructions

In a large pan in olive oil and chicken that has been pounded evenly sprinkle the chicken with 21 Salute salt and pepper. Cook on medium-high heat for five minutes. Be careful not to move, touch, or disturb the chicken as it is cooking. After 5 minutes, flip the chicken over. It should be an even golden hue. For breasts that are thicker or larger, you can sear them for 7 to 6-7 minutes.
The chicken will cook on the other side for 5 minutes or until cooked to perfection. Be sure not to interrupt the cooking process while it’s cooking.
Take chicken out using an elongated spatula, then place it on a platter to cool.
With care, deglaze your pan using alcohol (or broth) and allow the liquid to boil and steam up for a couple of minutes.
Pour the butter in and allow it to melt for about one minute. Then stir constantly until it is melted.
Add the garlic, and stir until fragrant, around 1 minute. Stir continuously.
Switch off the heat, add the chicken back to the skillet, then flip it over with the sauce made of garlic and butter, and then pour the sauce over the chicken.
Optionally garnish with parsley, and serve immediately.

Notes

Wine:
I would recommend white wine as I believe the taste is superior using chicken broth. I think that the alcohol is burned off and what remains is the taste that’s imparted by the wine. But, you can use broth if you think it’s the best opportunity depending on your preferences.

Storage:
Chicken can be stored fresh in the fridge for up to 5 days and in the freezer for up to 4 months.

Nutrition

Serving: 1, Calories: 294kcal, Carbohydrates: 6g, Protein: 15g, Fat: 21g, Saturated Fat: 7g, Polyunsaturated Fat: 13g, Cholesterol: 63mg, Sodium: 2936mg, Fiber: 1g, Sugar: 2g

Nutritional information is calculated automatically therefore it should only be used to approximate.

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