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This buttery garlic chicken turns basic chicken breasts into an amazing dinner with barely any work. The mix of butter, garlic, and wine makes an amazing sauce that wraps around each chicken piece perfectly, keeping it juicy and tasty all the way through.
I came up with this dish when I needed something fast for dinner that would still wow my family. It's now what we make whenever someone wants "something extra nice" but I'm short on kitchen time.
What You'll Need
- Chicken breasts: Try to get ones that are the same size or flatten them so they cook evenly
- Olive oil: Pick something nice since it's what you'll use to start cooking
- 21 Salute Seasoning or poultry seasoning: This mix gives you lots of flavor without needing tons of different spices
- White wine: Brings tang and richness to the sauce. Get a dry one you'd like to drink
- Butter: Makes the sauce smooth and creamy. Unsalted lets you control how salty it ends up
- Fresh garlic: Chop it yourself for the strongest flavor. The jarred stuff works too but isn't quite as good
- Fresh parsley: You can skip it, but it adds nice fresh color against the rich sauce
How To Make It
- Brown The Chicken:
- Warm up olive oil in a big pan over medium-high heat. Season chicken with 21 Salute, salt and pepper, then put it in the hot pan. Don't touch it for 5 minutes until it gets golden brown. Don't move it around or you'll mess up the crispy outside.
- Cook The Other Side:
- Flip the chicken and cook another 5 minutes until it reaches 165°F inside. It should look golden with a nice crust. Again, let it cook without poking at it.
- Let Chicken Sit:
- Move chicken to a plate and let it rest. This important step keeps all the juices inside the meat instead of spilling out when you cut it.
- Start The Sauce:
- Pour white wine or chicken broth into the pan, scraping all those tasty brown bits from the bottom. Let it bubble for a few seconds to cook off the alcohol.
- Make The Garlic Butter:
- Drop butter into the pan and let it melt while stirring. After it's melted, add chopped garlic and cook just until you can smell it, about a minute. Watch it carefully so the garlic doesn't turn brown and get bitter.
- Put It All Together:
- Put chicken back in the pan, turning each piece to coat it in sauce. Pour extra sauce over each piece. Sprinkle with fresh parsley if you want before serving.
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That 21 Salute Seasoning from Trader Joe's is my hidden trick in this dish. I found it a while back and now I always keep several containers ready. The mix of 21 different spices makes people think you spent forever building up flavors.
Best Wine To Serve
The wine you cook with works great for drinking too. Try a light Pinot Grigio or a Chardonnay without oak to match the buttery sauce without fighting the gentle garlic taste. Use a bit for cooking and drink the rest with dinner to see how the flavors in your glass match what's on your plate.
How To Save Leftovers
Keep any extra chicken in a sealed container in the fridge for up to 5 days. When warming it up, pour a little chicken broth in a pan, bring it to a light boil, and slowly heat the chicken. This keeps it from drying out and brings the sauce back to life. For keeping it longer, freeze for up to 4 months in a container that seals well.
Ways To Switch It Up
Though this dish is great just as it is, you can change it to fit what you like. Throw in a spoonful of fresh lemon juice at the end to make it zingier. Mix in some baby spinach right before serving for color and goodness. Or toss in cut cherry tomatoes during the last minute of cooking for little bursts of sweet-tart flavor against the rich sauce.
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Frequently Asked Questions
- → What can I use in place of white wine?
If you'd rather skip the white wine, swap it with chicken broth. While the taste might be slightly different, it'll still be rich and tasty.
- → How do I keep the chicken from drying out?
Make sure the chicken is pounded evenly and resist moving it while it’s browning. This will help lock the juices in with a nice crust.
- → Can I change up the spices?
Totally! While 21 Salute Seasoning is great, you can switch it for poultry seasoning, thyme, oregano, or your personal favorites.
- → What sides go well with this dish?
Pair with mashed potatoes, a crisp green salad, or roasted veggies to complete your meal.
- → What’s the best way to store leftovers?
Keep any extras in an airtight container in the fridge for up to 5 days. Reheat gently on the stove or microwave, adding extra sauce if it seems a bit dry.