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–+ servings
Garlic Butter Chicken

Savory Garlic Butter Chicken in Just 15 Minutes

This Garlic Butter Chicken recipe combines simplicity and elegance, making it a quick and tasty weeknight dinner.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Boneless Skinless Chicken Breasts Pound to even thickness
  • 2 tablespoons Olive Oil For cooking
  • 1 teaspoon Kosher Salt Adjust to taste
  • 1 teaspoon Freshly Ground Black Pepper Adjust to taste
  • 1 tablespoon 21 Salute Seasoning or Poultry Seasoning Or substitute with preferred herbs
For the Sauce
  • 4 tablespoons Unsalted Butter Use more for extra sauciness
  • 3 cloves Garlic Minced, fresh garlic preferred
  • 0.5 cup White Wine or Chicken Broth For deglazing
Optional Garnish
  • 2 tablespoons Fresh Parsley Chopped

Equipment

  • large skillet
  • meat mallet or rolling pin

Method
 

Step-by-Step Instructions
  1. Pound the chicken breasts to an even thickness of approximately ¾ inch.
  2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook the seasoned chicken breasts for 5–7 minutes until golden brown.
  3. Flip and cook for an additional 5–7 minutes on the other side until juices run clear.
  4. Remove chicken and deglaze the skillet with ½ cup of white wine or chicken broth, scraping up browned bits.
  5. Add 4 tablespoons of unsalted butter and 3 minced garlic cloves to the pan. Stir until fragrant, about 1–2 minutes.
  6. Return chicken to the skillet, turning to coat in the sauce. Cook for an additional 2 minutes.
  7. Transfer chicken to a serving platter, garnish with fresh parsley, and serve hot.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 5gProtein: 30gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 16gCholesterol: 90mgSodium: 800mgPotassium: 600mgVitamin A: 500IUCalcium: 20mgIron: 1.5mg

Notes

Store leftovers in an airtight container for up to 5 days or freeze for up to 4 months. Reheat in a skillet with a splash of broth or water.

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