Updated: Sep 1, 2021
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 Tbsp. Olive Oil
1 1/2 Lb. Boneless Skinless Chicken Breasts, Pounded to an Even Thickness (4 Average-Sized Breasts)
1-2 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
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
In 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.
Author: Averie Sunshine