Description
A flavorful and easy Garlic Butter Chicken recipe featuring tender chicken breasts seared to golden perfection, then cooked in a rich garlic butter sauce with herbs and shallots. Perfect for a quick weeknight dinner with a savory homemade sauce.
Ingredients
Scale
Chicken:
- 4 chicken breasts, about 2 pounds
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon pepper
For Cooking:
- 2 tablespoons olive oil
Sauce:
- 1 tablespoon white wine vinegar
- ¼ cup chicken broth
- ¼ cup unsalted butter
- 1 small shallot, minced (about ¼ cup)
- 2 tablespoons minced garlic (5-6 cloves)
Instructions
- Prepare Chicken: Pound the 4 chicken breasts with a meat tenderizer until they are uniformly about 1.5 inches thick to ensure even cooking.
- Season Chicken: In a small bowl, mix salt, parsley, oregano, basil, and pepper. Rub the chicken breasts thoroughly with this dried herb mixture for flavorful seasoning.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts to the skillet and cook undisturbed for 4-5 minutes until a golden crust forms on one side. Flip and cook for an additional 4-5 minutes on the other side.
- Remove Chicken: Transfer the seared chicken breasts from the skillet to a plate and set aside to rest briefly.
- Make Sauce: In the same skillet, add white wine vinegar, chicken broth, unsalted butter, and minced shallot. Sauté until the shallot is tender, about 3-4 minutes. Then, add the minced garlic and sauté for another 2-3 minutes until fragrant and the sauce is well combined.
- Return Chicken to Pan: Reduce heat to medium and add the chicken breasts back to the skillet. Spoon and coat each breast generously with the garlic butter sauce. Continue cooking and basting the chicken with the sauce until fully cooked through, reaching an internal temperature of 165°F (74°C), approximately 5-6 minutes per side.
- Serve: Remove the skillet from heat and serve the chicken breasts warm, spooning the garlic butter sauce over the top for a luscious finish.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F (74°C).
- Pounding chicken breasts helps them cook evenly and stay tender.
- You can substitute white wine vinegar with lemon juice for a slightly different acidity.
- Serve with rice, mashed potatoes, or steamed vegetables to complement the rich sauce.
