Kitchen notes · a little help before you start
Garlic Butter Chicken
Garlic butter makes even a straightforward chicken dinner feel worth pausing for. The sauce is rich and savory, with enough flavor to make every bite interesting. Keep a little of it alongside the chicken on your plate; that's where much of the pleasure is.
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Original yield
- Serves 4
- Ingredients
- 9 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Let the sear happen
Once the chicken goes into the hot skillet, leave it alone. Moving it too soon can keep it from getting that medium golden color and the browned bits you'll want for the sauce.
2. The pan will steam hard
Add the wine or broth carefully. It should bubble up and steam for a few seconds, so keep your face and hands back while the skillet deglazes.
3. Garlic goes in late
The butter melts first, then the minced garlic cooks briefly just until fragrant. Stir while it cooks so the garlic flavors the sauce without sitting still in the hot pan.
Get to know the ingredients
Pound the chicken evenly
The chicken breasts are meant to be pounded to an even thickness before they hit the skillet. That helps them sear and cook through more evenly from one side to the other.
Use the seasoning you have
21 Salute Seasoning is listed, but poultry seasoning works too. Either way, it goes on the chicken at the start with the salt and pepper, before the sear begins.
Wine or broth both work
White wine is recommended for flavor, but chicken broth is another option. Use whichever makes sense for your kitchen.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 8 steps completeMake room for Garlic Butter Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Coat the chicken in the pan sauce
After the garlic has had its minute, turn off the heat and return the chicken to the skillet. Flip it through the garlic butter and spoon more sauce over the top, then add parsley if you're using it.
A little more help as you go
Rest while you make the sauce
The chicken comes out of the skillet before the pan is deglazed. Let it sit on the plate while you make the sauce, then return it at the end to coat it well.
Use a slotted spatula
A slotted spatula is called for when lifting the chicken out. It lets the hot oil and juices drain back into the skillet, where they'll help start the sauce.
A few questions you might have
How do I know when to flip the chicken?
After the first 5 minutes, flip it once. The cooked side should be a medium golden color. If the breasts are thicker or bigger, the first side may need 6 to 7 minutes.
Should I cover the pan while the chicken cooks?
No cover is mentioned here. The chicken sears in the skillet over medium-high heat, and the important part is leaving it undisturbed on each side.
Can I use chicken broth instead of wine?
Yes. Use white wine or chicken broth to deglaze the skillet. Wine is recommended for flavor, and broth is a suitable alternative.
Do I add the chicken back before or after the garlic?
Add it after the butter has melted and the garlic has cooked until fragrant. Then turn off the heat, put the chicken back in, and coat it in the sauce.
What should I do right before serving?
Spoon the garlic butter sauce over the chicken in the skillet. If you're using parsley, sprinkle it on at the end and serve the chicken immediately.
Any more cooking tips?
Wine: I recommend white wine because I think the flavor is better than with chicken broth, and I personally believe that the alcohol burns off, and what you’re left with is the flavor imparted by the wine. However, use broth if that is a better option for your lifestyle or needs. Storage: Leftover chicken will keep fresh in an airtight container in the refrigerator for up to 5 days and in the freezer for up to 4 months. Reheat gently in the microwave as desired.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: averiecooks.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
