Garlic Butter Chicken (Print Version)
# Ingredients:
→ Main Items
01 -
3 tbsp olive oil
02 -
4 boneless, skinless chicken breasts (around 1 ½ lbs), pounded flat
03 -
1 tsp kosher salt, adjust if needed
04 -
1-2 tsp poultry seasoning
05 -
1 tsp freshly cracked black pepper, more or less to taste
06 -
3 tbsp unsalted butter
07 -
½ cup chicken broth or white wine, add as needed
08 -
1 tbsp garlic, minced finely
09 -
2 tsp chopped parsley, optional topping
# Instructions:
01 -
Heat some olive oil in a big skillet. Add the chicken breasts, sprinkle evenly with salt, pepper, and poultry seasoning. Cook them on medium-high for about 5 minutes without moving so they sear nicely.
02 -
Flip the chicken over and leave it to cook for another 5 minutes or until the meat is no longer pink inside. Let it sear undisturbed for the best color.
03 -
Take the cooked chicken out of the pan with a slotted spatula. Place it on a plate to sit for a little while.
04 -
Carefully pour in white wine or chicken broth into the hot pan. Let it bubble up and loosen anything stuck to the bottom.
05 -
Drop butter into the pan, stirring until completely melted. Mix in the minced garlic and let it cook for about one minute until it smells amazing.
06 -
Turn the heat off, place the chicken back in the skillet, and move it around in the sauce. Spoon some of the sauce over the top.
07 -
Sprinkle parsley over the chicken (if you'd like) and serve while still warm.
# Notes:
01 -
Using white wine adds extra depth to the dish and the alcohol will cook off.
02 -
Keep leftover chicken in an airtight container for up to a week in the fridge or four months if frozen.