Description
This Garlic Butter Chicken recipe features tender, juicy chicken breasts seared to golden perfection and smothered in a rich, flavorful garlic butter sauce enhanced with fresh herbs, shallots, and a touch of white wine vinegar. Quick and easy to prepare, it’s a perfect weeknight meal that delivers restaurant-quality taste right at home.
Ingredients
Scale
Chicken
- 4 chicken breasts, about 2 pounds
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon black pepper
Sauce and Cooking
- 2 tablespoons olive oil
- 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 using a meat tenderizer until they are uniformly about 1.5 inches thick to ensure even cooking.
- Season Chicken: In a small bowl, combine 1 teaspoon salt, 1 teaspoon parsley, 1 teaspoon oregano, 1 teaspoon basil, and ½ teaspoon black pepper. Rub this herb and spice mixture evenly over both sides of each chicken breast.
- Sear Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook undisturbed for 4 to 5 minutes until a golden crust forms. Flip and cook the other side similarly.
- Remove Chicken: Take the chicken breasts out of the skillet and set them aside temporarily.
- Make Sauce: To the same skillet, add 1 tablespoon white wine vinegar, ¼ cup chicken broth, ¼ cup unsalted butter, and the minced shallot. Sauté over medium heat until the shallot becomes tender, about 3 to 4 minutes. Then add 2 tablespoons minced garlic and continue to sauté for another 2 to 3 minutes until fragrant.
- Return Chicken to Pan: Reduce heat to medium. Place the chicken breasts back into the skillet and coat them well with the garlic butter sauce. Baste occasionally as the chicken finishes cooking to an internal temperature of 165°F (74°C), flipping once after about 5 minutes to ensure even cooking.
- Serve: Remove the skillet from heat and serve the chicken breasts hot, spooning the garlic butter sauce over each serving for maximum flavor.
Notes
- For best results, use a meat thermometer to check for doneness at 165°F (74°C).
- You can substitute white wine vinegar with lemon juice for a slightly different tangy flavor.
- If you prefer, swap chicken breasts for boneless skinless thighs, adjusting cooking time accordingly.
- Serve with steamed vegetables, rice, or mashed potatoes to complement the garlic butter sauce.
- Leftovers can be refrigerated for up to 3 days and reheated gently to maintain moisture.
