Yield: 4 servings
Garlic Butter Chicken
Our tender garlic butter chicken is bursting with flavor and ready in under 30 minutes. Fresh garlic, white wine, and butter create a sauce that's irresistible and keeps the chicken nice and juicy. If you love easy chicken recipes, this one-skillet dish is a must try!
Ingredients
- 1 tablespoon olive oil, or avocado oil
- 4 tablespoons butter, divided
- 2 pounds boneless, skinless chicken breasts
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- ½ teaspoon salt
- ¼ cup dry white wine, or chicken broth
- 1 tablespoon minced garlic
- Parsley, optional garnish
Want to save this recipe?
Instructions
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
- While the oil and butter are heating up, season the chicken with the Italian seasoning, salt and pepper.
- When the oil is hot, carefully add the chicken to the skillet and sear each side for 2 minutes. Lower the heat to medium and cook the breasts for 4 to 5 minutes more on each side, until cooked through and a meat thermometer reaches 165°F. Place the cooked chicken breast on a plate and cover to keep warm.
- Add the wine to the skillet to deglaze the skillet. Using a wooden spoon, scrape the bottom of the pan to get all the little bits and pieces from the bottom of the skillet. Let the wine simmer for 2 minutes.
- Add the remaining 3 tablespoons of butter and garlic, simmer 2 to 3 more minutes, stirring occasionally.
- Add the chicken back to the skillet and coat with the butter and garlic mixture. Serve immediately with a little fresh parsley sprinkled on top.
⭐️ Tried this recipe? Leave a comment and rating! It only takes a minute and helps support our family-run blog. ❤️
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Reheat: If you’re in a hurry, the microwave is an easy option. If you have some more time, you can warm it in a 350°F oven for about 10 minutes. Cover it in foil to keep it from drying out.
Freeze: Go ahead and make a double or triple batch because it freezes really well! Place leftover portions in a freezer bag or airtight container and freeze for up to 3 months. Thaw overnight in the fridge before reheating for the best results.
Double the Garlic: If you’re a garlic lover, go ahead and pump up the garlic! We happen to love garlic, so we added some extra sliced garlic to our sauce.
Thin Chicken Breasts: To make the chicken cook in half the time, you can do one of two things. Buy thinly sliced chicken breasts or pound out full sized ones with a meat mallet. Either way, it’ll cut a few minutes off your cooking time!
Wine: Whatever you do, do NOT use a sweet white wine in this dish. Use a dry white wine instead. If you don’t like cooking with wine, feel free to substitute chicken stock instead.
Add Mushrooms: One of our favorite variations to this base recipe is to add mushrooms. The time to do this is when you’re sautéing the garlic in the wine sauce. These buttery garlic mushrooms add awesome flavor and texture to the dish.
Chicken Thighs: If you prefer dark meat, sub out the chicken breasts for boneless, skinless chicken thighs instead.
Nutrition
Serving: 1 breast, Calories: 408kcal, Carbohydrates: 2g, Protein: 49g, Fat: 21g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.5g, Cholesterol: 175mg, Sodium: 645mg, Potassium: 874mg, Fiber: 0.4g, Sugar: 0.2g, Vitamin A: 429IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 1mg