Garlic Butter Chicken

I created a quick stovetop chicken dinner smothered in a rich garlic butter sauce with a splash of wine or broth. Ready in just 15 minutes, it’s tender, juicy, and perfect for busy evenings.

Why I’ll Love This Recipe

I love that it all cooks in one skillet—minimal cleanup and maximum flavor. The chicken gets a beautifully golden sear, then finishes in a garlicky butter sauce that’s comforting and indulgent. Every bite is luscious and satisfying, and it comes together in no time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 3 tablespoons olive oil

• 1½ pounds boneless, skinless chicken breasts, pounded to even thickness

• 1–2 teaspoons 21 Salute seasoning (or poultry seasoning)

• 1 teaspoon kosher salt (or to taste)

• 1 teaspoon freshly ground black pepper (or to taste)

• ½ cup dry white wine or chicken broth

• 3 tablespoons unsalted butter (more if I want extra sauce)

• 1 tablespoon finely minced garlic (or to taste)

• 2 teaspoons fresh parsley (optional garnish)

directions

1. I heat olive oil in a large skillet over medium-high heat.

2. I season the pounded chicken breasts evenly with seasoning, salt, and pepper.

3. I sear the chicken undisturbed for about 5 minutes on one side, then flip and cook another 5 minutes until cooked through and golden.

4. I remove the chicken to a plate and let it rest.

5. In the same skillet, I deglaze with wine or broth, letting it bubble and lift up the browned bits.

6. I add butter, stir until melted, then add garlic and cook until fragrant, about 1 minute.

7. I turn off the heat, return chicken to the pan, flipping to coat in the garlicky butter sauce. I sprinkle parsley on top if I’m using it. Serve immediately.

Servings and timing

• Serves: 4

• Prep time: 5 minutes

• Cook time: 15 minutes

• Total time: 20 minutes

Variations

• I sometimes use chicken thighs instead of breasts—just adjust the cooking time slightly.

• I add steamed or roasted vegetables on the side for a complete and balanced plate.

• I occasionally finish the dish with a squeeze of lemon juice for brightness.

• I can add a pinch of red pepper flakes to the sauce for a mild kick.

storage/reheating

• Storage: I store cooled leftovers in an airtight container in the fridge for up to 4–5 days. I can also freeze the chicken for up to 3 months.

• Reheating: I reheat gently in the microwave in 30-second bursts, or on the stovetop with a splash of broth to keep the chicken moist.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I’ve used boneless, skinless thighs and they work perfectly. They’re juicier and just need a little longer in the skillet.

What can I use instead of white wine?

I like substituting with chicken broth. It keeps the sauce flavorful and still gives me a delicious result.

Is 21 Salute seasoning required?

No, I use poultry seasoning or a blend of dried herbs like thyme, oregano, and rosemary when I don’t have 21 Salute.

Can I make this dish ahead of time?

I don’t recommend making the full dish ahead, but I sometimes prep the chicken and refrigerate it, then quickly cook and sauce it when I’m ready to serve.

Can I add vegetables to the skillet?

For convenience, I prefer cooking vegetables separately, but I’ve also added quick-cooking veggies like spinach or mushrooms right at the end.

Conclusion

This garlic butter chicken has become one of my favorite quick meals. It’s rich, garlicky, and tastes like comfort in every bite. With just one skillet and pantry staples, it’s perfect for weeknights when I want something fast but satisfying.

Garlic Butter Chicken

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• Author: Lidia
• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: American

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Description

A quick and easy stovetop chicken dish smothered in a rich garlic butter sauce with a splash of wine or broth. Ready in just 15 minutes, it’s juicy, flavorful, and perfect for busy weeknights.

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Ingredients

• 3 tablespoons olive oil
• 1½ pounds boneless, skinless chicken breasts, pounded to even thickness
• 1–2 teaspoons 21 Salute seasoning (or poultry seasoning)
• 1 teaspoon kosher salt (or to taste)
• 1 teaspoon freshly ground black pepper (or to taste)
• ½ cup dry white wine or chicken broth
• 3 tablespoons unsalted butter (more if extra sauce is desired)
• 1 tablespoon finely minced garlic (or to taste)
• 2 teaspoons fresh parsley (optional garnish)

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Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Season the chicken breasts evenly with seasoning, salt, and pepper.
3. Sear the chicken undisturbed for about 5 minutes on one side, then flip and cook another ~5 minutes until cooked through and golden.
4. Remove the chicken to a plate and let it rest.
5. In the same skillet, deglaze with wine or broth, letting it bubble and lift up the browned bits.
6. Add butter, stir until melted, then add garlic and cook until fragrant (~1 minute).
7. Turn off the heat, return chicken to the pan, flipping to coat in the garlicky butter sauce. Sprinkle parsley on top if using. Serve immediately.

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Notes

• Use chicken thighs instead of breasts if desired; adjust cooking time accordingly.
• Chicken broth can substitute white wine for a non-alcoholic version.
• Store leftovers in the fridge for up to 5 days or freeze for up to 4 months.
• Reheat gently with a splash of broth to retain moisture.
• Optional: Serve with separately prepared vegetables for a complete meal.

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Nutrition

• Serving Size: 1 chicken breast
• Calories: 340
• Sugar: 0g
• Sodium: 580mg
• Fat: 22g
• Saturated Fat: 7g
• Unsaturated Fat: 13g
• Trans Fat: 0g
• Carbohydrates: 2g
• Fiber: 0g
• Protein: 30g
• Cholesterol: 95mg