Short, Catchy Intro:

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This garlic butter chicken hits that sweet spot where it looks like you tried hard but actually you were efficient and slightly smug about it. Pair it with a soft roll or a cheeky side and call it dinner done.

If you need a ridiculous bread companion, I always reach for recipes like these buttery cheese garlic rolls because butter makes everything more confident.

Why This Recipe is Awesome

This is the kind of recipe that makes noncooks believe they have hidden talents. It uses pantry-friendly stuff and a tiny bit of technique for big flavor payoff. It also comes together fast which means more time for Netflix or that third glass of wine.

Best part The sauce is buttery, garlicky, and actually worth mopping up with bread. It is idiot proof, even I did not mess it up. FYI it also plays nice with salads, pasta, or a lazy stack of roasted veggies.

Ingredients You’ll Need

3 tablespoons olive oil, because chicken deserves a cool bath
1 1/2 pounds boneless skinless chicken breasts, pounded to an even thickness (4 average-sized breasts)
1 to 2 teaspoons 21 Salute Seasoning or poultry seasoning, pick your confidence level
1 teaspoon kosher salt, or to taste
1 teaspoon freshly ground black pepper, or to taste
1/2 cup white wine* or chicken broth, for deglazing and feeling fancy
3 tablespoons unsalted butter, or more if you want extra sauce and no one will judge you
1 tablespoon garlic, finely minced; or to taste, because garlic is life
2 teaspoons fresh parsley, optional for garnishing and pretending you are healthy

Step-by-Step Instructions

To a large skillet, add the olive oil and pounded chicken. Evenly season with 21 Salute, salt, and pepper. Cook over medium-high heat for 5 minutes.
Do not touch, move, or disturb the chicken while it is searing. Let those nice brown bits form.
After 5 minutes, flip the chicken over. It should have a medium golden color. For thicker or bigger chicken breasts, sear for 6 to 7 minutes.
Allow chicken to cook on the second side for about 5 minutes, or until done and cooked through. Again, do not disturb the chicken while it is searing.
Remove chicken with a slotted spatula and place it on a plate to rest. Resting keeps juices where they belong.
Using caution, deglaze your skillet by adding the wine or broth. Allow the liquid to bubble up and steam violently for a few seconds. That sizzle is flavor showing off.
Add the butter and allow it to melt, about 1 minute. Stir continuously until melted so the sauce emulsifies a bit.
Add the garlic and cook until fragrant, about 1 minute. Stir continuously so nothing burns.
Turn the heat off, add the chicken back into the skillet, flip it around in the garlic butter sauce, and spoon the sauce over the chicken. Coat everything like you mean it.
Optionally garnish with parsley and serve immediately. Because presentation counts, even if it is casual.

Common Mistakes to Avoid

Not preheating the skillet. If the pan is not hot enough you get steamed chicken, not a golden crust. Rookie move.
Moving the chicken too soon. Let it sear. It will release when ready. Be patient like you are trying not to text your ex.
Using too high heat during the garlic step. Garlic burns fast. If it smells acrid you burned it and that is sad for everyone.
Skimping on salt. Salt enhances all flavors. Taste as you go and adjust.
Overcooking the chicken. Dry chicken equals betrayal. Use a thermometer if you are emotional about texture. 165 F is the safe internal temp for chicken.

Alternatives & Substitutions

No white wine No problem. Use chicken broth instead and you will still be the hero of dinner. I use broth when I am feeding kids or pretending to be responsible.
Butter substitute Want a lighter version Try a mix of butter and a splash of olive oil. Butter gives the flavor but oil helps the sauce stretch.
Garlic alternatives Out of fresh garlic Use 1/2 teaspoon garlic powder but add it earlier so it warms through. Fresh garlic still wins though. IMO always use fresh when you can.
Seasoning swap No 21 Salute Use Italian seasoning or a pinch of paprika and thyme for a similar hit. The point is tasty seasoning, not perfection.
Chicken swap Want dark meat Use boneless skinless thighs. They stay juicy and forgive cooking sins.

Also if you are thinking about turning this into a sandwich or wrap, try pairing it with a recipe like this cheesy garlic chicken wraps for a fun twist.

FAQ (Frequently Asked Questions)

Can I use frozen chicken breasts Right out of the freezer No. Thaw first or you will steam the outside and leave the inside sad.
Can I use margarine instead of butter Well, technically yes, but why hurt your soul like that What you want is real butter for flavor and sauce silkiness.
Do I have to use wine No. Chicken broth works great and kids will not ask questions. Use wine if you want that extra depth.
How do I know the chicken is done Use a meat thermometer or cut into the thickest part to check. 165 F is the safe internal temp. Rest before slicing.
Can I make the sauce ahead of time You can make the sauce but it tastes best fresh. If you make it ahead rewarm gently and add a splash of broth to revive it.
Want to double the recipe Do it. Use a bigger skillet or cook in batches to keep that lovely sear on each breast.
Can I add lemon Sure. A squeeze at the end brightens the sauce if you want some tang.

Final Thoughts

You made it This recipe is simple, forgiving, and delicious. It works for quick weeknight dinners or for when you want to impress without sweating too much. Searing, deglazing, and butter are your friends.

If you ever feel fancy, spoon the sauce over roasted potatoes or pasta. If you feel chill, shove everything into a bun and call it a sandwich. Either way you win.

Now go impress someone or yourself with your new culinary skills You have earned it

Conclusion

If you want an extra reference or a slightly different spin on garlic butter chicken, check out this recipe for inspiration Garlic Butter Chicken (4 Ingredient Sauce!) | Don’t Go Bacon My Heart.