Description
This Garlic Butter Chicken recipe features tender chicken breasts cooked to perfection in a rich, flavorful garlic butter sauce infused with fresh herbs, shallots, and a hint of white wine vinegar. It is a quick and easy stovetop meal that delivers a golden crust on the outside while keeping the chicken juicy and succulent inside.
Ingredients
Scale
Chicken
- 4 chicken breasts, about 2 pounds
- 1 teaspoon salt
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon pepper
Sauce
- 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 the chicken: Pound the 4 chicken breasts with a meat tenderizer until they are uniformly about 1.5 inches thick to ensure even cooking.
- Season the chicken: In a small bowl, mix together 1 teaspoon salt, 1 teaspoon parsley, 1 teaspoon oregano, 1 teaspoon basil, and ½ teaspoon pepper. Rub this dried herb mixture evenly over the chicken breasts.
- Sear the chicken: Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and cook undisturbed for 4-5 minutes until they develop a golden crust. Flip and repeat on the other side to achieve a similar crust.
- Remove chicken: Take the chicken out of the skillet and set aside temporarily.
- Make the sauce base: In the same skillet, add 1 tablespoon white wine vinegar, ¼ cup chicken broth, ¼ cup unsalted butter, and the minced shallot. Sauté this mixture over medium heat until the shallot softens, about 3-4 minutes. Then add 2 tablespoons minced garlic and continue to sauté for another 2-3 minutes to release its flavor.
- Cook chicken in sauce: Lower the heat to medium and return the chicken breasts to the skillet. Coat each breast thoroughly with the garlic butter sauce. Continue basting them with the sauce as they cook through to an internal temperature of 165°F (74°C), flipping after 5 minutes to ensure even cooking.
- Serve: Remove the skillet from heat and serve the chicken immediately, spooning the garlic butter sauce generously over the top for maximum flavor.
Notes
- Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F for safe consumption.
- If you don’t have a meat tenderizer, carefully slice chicken breasts horizontally to butterfly them evenly.
- Substitute white wine vinegar with lemon juice for a slightly different tangy flavor.
- This recipe pairs well with steamed vegetables, mashed potatoes, or a fresh green salad.
- Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.
