I’ve been making this simple garlic butter chicken for years — it’s the kind of skillet recipe that rescues weeknights. Tender, seared chicken breasts get a quick deglaze with wine or broth, then finish in a glossy garlic-butter sauce. It’s fast, forgiving, and pairs with almost anything. If you love simple skillet dinners, explore my other favorite chicken dishes for more weeknight ideas.
Why you’ll love this dish
This recipe is perfect when you want a restaurant-style meal without the fuss. It delivers:
- Crisp, golden sear and a tender interior thanks to pounding the breasts to even thickness.
- A buttery, garlicky sauce that comes together in minutes.
- Flexibility: swap wine for broth, use different seasonings, or double the sauce.
“Simple, fast, and comforting — the garlic butter sauce is my family’s new favorite.” — home cook review
Make it for busy weeknights, casual dinner with friends, or anytime you want a low-effort, high-flavor protein.
How this recipe comes together
Quick overview so you know the flow before cooking:
- Pound the chicken to even thickness so it cooks evenly.
- Sear the breasts in olive oil over medium-high heat until golden on each side.
- Remove chicken to rest while you deglaze the pan with wine or broth.
- Melt butter and cook garlic briefly to make a silky sauce.
- Return the chicken to the skillet, coat with sauce, and serve.
This short roadmap helps you keep timing tight — the whole process takes about 20–25 minutes once the chicken is prepped.
What you’ll need
- 3 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (about 4 average breasts)
- 1–2 teaspoons 21 Salute Seasoning or poultry seasoning (use poultry seasoning if you don’t have 21 Salute)
- 1 teaspoon kosher salt (or to taste)
- 1 teaspoon freshly ground black pepper (or to taste)
- 1/2 cup white wine* or chicken broth (use broth for alcohol-free cooking)
- 3 tablespoons unsalted butter (add more for extra sauce)
- 1 tablespoon garlic, finely minced (or to taste)
- 2 teaspoons fresh parsley, chopped (optional garnish)
Substitution notes: Swap olive oil for avocado oil for a higher smoke point; use low-sodium broth to control salt. For a dairy-free version, use a vegan butter alternative.
If you want broader inspiration for proteins and sides, check the chicken dishes collection for ideas that pair well with this recipe.
Step-by-step instructions
- Pat chicken dry and pound breasts to about 1/2-inch thickness for even cooking. Season both sides with 21 Salute (or poultry seasoning), salt, and pepper.
- Heat a large skillet over medium-high. Add 3 tablespoons olive oil and swirl to coat.
- Add the chicken in a single layer. Do not move it. Sear for 5 minutes until the undersides are medium-golden (6–7 minutes for thicker breasts).
- Flip the chicken and cook the second side for about 5 minutes, until cooked through (internal temperature 165°F/74°C). Do not disturb while searing.
- Remove chicken with a slotted spatula and transfer to a plate to rest — this keeps the juices inside.
- Carefully deglaze the hot skillet by pouring in 1/2 cup white wine or chicken broth. The liquid will bubble and steam; scrape browned bits from the pan with a wooden spoon.
- Add 3 tablespoons butter and stir until melted, about 1 minute.
- Add the minced garlic and cook until fragrant, about 30–60 seconds; stir constantly to avoid burning.
- Turn off the heat. Return the chicken to the skillet and flip to coat in the garlic-butter sauce. Spoon sauce over each breast.
- Garnish with chopped parsley if using and serve immediately.
Short, clear actions keep the sear crisp and the sauce glossy.
Best ways to enjoy it
- Serve over creamy mashed potatoes or buttery egg noodles to soak up sauce.
- Spoon over a bed of steamed rice or cauliflower rice for a lighter option.
- Pair with sautéed green beans, roasted broccoli, or a crisp green salad to add freshness.
- For a date-night twist, add a squeeze of lemon over each breast and a side of garlic-parmesan asparagus.
Plating tip: slice the chicken on the diagonal and fan it on top of starch so the sauce pools attractively.
Storage and reheating tips
- Refrigerate leftovers within two hours in an airtight container. Eat within 3–4 days.
- To reheat, warm gently in a skillet over medium-low with a splash of broth to refresh the sauce, or microwave in 30-second bursts until heated through. Reheat to an internal temperature of 165°F (74°C).
- Freeze cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Do not refreeze chicken that has been thawed.
Food-safety note: always use a food thermometer to confirm doneness and reheating temperature.
Pro chef tips
- Even thickness matters: pound breasts to the same thickness to prevent drying.
- Pat the chicken dry before searing — moisture blocks browning.
- Don’t crowd the pan; work in batches if needed. Overcrowding causes steaming instead of searing.
- Use medium-high heat and let the fish-like sizzle speak. Only flip once.
- When deglazing, tilt the pan slightly and use a wooden spoon to lift flavorful browned bits; they’re the base of your sauce.
- Finish off heat when adding garlic to avoid a bitter burn.
For more quick, reliable ideas you can cook on busy nights, check my roundup of weeknight chicken recipes.
Creative twists
- Lemon-Garlic Butter: add 1 teaspoon lemon zest and 1 tablespoon lemon juice to the sauce.
- Mushroom & Shallot Sauce: sauté 1 cup sliced mushrooms and 1 minced shallot before deglazing.
- Honey-Mustard Finish: stir 1 tablespoon honey and 1 tablespoon Dijon into the sauce.
- Spicy Kick: add 1/4 teaspoon red pepper flakes when cooking garlic.
- Thighs Instead of Breasts: bone-in or boneless thighs work—adjust searing time (longer for bone-in).
- Make it creamy: stir in 1/4 cup heavy cream after the butter for a richer sauce.
These swaps keep the method the same but let you tailor flavors.
FAQ – Your questions answered
Q: How long does this recipe take from start to finish?
A: About 25–30 minutes including pounding and resting. Active cook time is roughly 15–20 minutes.
Q: Can I use frozen chicken breasts?
A: Thaw completely in the refrigerator before pounding and cooking. Cooking from frozen will lead to uneven sear and longer cooking time.
Q: What can I use instead of white wine?
A: Chicken broth or a mix of broth and a splash of white wine vinegar works well. Use low-sodium broth if watching salt.
Q: How do I know the chicken is cooked without a thermometer?
A: Cut into the thickest part — juices should run clear and there should be no pink. A thermometer is best: 165°F (74°C) is safe.
Q: My sauce looks oily or separated. How do I fix it?
A: Whisk in a small splash of warm broth or finish with an extra pat of cold butter off heat to emulsify the sauce. Avoid overheating garlic in fat.
Q: Can I double the recipe?
A: Yes, but sear in batches so the pan isn’t crowded. Keep cooked breasts loosely tented with foil while you finish the sauce.
Q: Is this kid-friendly?
A: Absolutely — mild, buttery, and easy to portion. Reduce or omit pepper and use broth instead of wine for kids.
Final thoughts
This garlic butter chicken is a dependable, flavorful weeknight staple that scales well and welcomes creativity—give it a try and leave a note about your favorite variation!
Garlic Butter Chicken
Ingredients
Method
- Pat chicken dry and pound breasts to about 1/2-inch thickness for even cooking. Season both sides with 21 Salute (or poultry seasoning), salt, and pepper.
- Heat a large skillet over medium-high. Add olive oil and swirl to coat.
- Add the chicken in a single layer. Do not move it. Sear for 5 minutes until the undersides are medium-golden (6-7 minutes for thicker breasts).
- Flip the chicken and cook the second side for about 5 minutes, until cooked through (internal temperature 165°F/74°C). Do not disturb while searing.
- Remove chicken with a slotted spatula and transfer to a plate to rest.
- Carefully deglaze the hot skillet by pouring in white wine or chicken broth. Scrape browned bits from the pan with a wooden spoon.
- Add butter and stir until melted, about 1 minute.
- Add minced garlic and cook until fragrant, about 30-60 seconds.
- Turn off the heat. Return the chicken to the skillet and flip to coat in the garlic-butter sauce. Spoon sauce over each breast.