Garlic Herb Butter Chicken
Tender, seared chicken in a rich and satisfying garlic herb butter sauce. Naturally gluten free, low carb, and keto-friendly. Serve with pasta, mashed potatoes, or your favorite veggies.
Ingredients
- ½ cup unsalted butter (at room temperature)
- 3 tablespoons roughly chopped fresh parsley
- 1 tablespoon herbs of choice
- 2 teaspoons roughly chopped garlic (approximately 1 clove)
- 1 teaspoon garlic powder
- 2 tablespoons roughly chopped shallots
- 1 tablespoon fresh lemon juice
- ½ teaspoon salt (more or less to taste, omit if using salted butter)
- freshly cracked black pepper (to taste)
- 4 medium chicken breasts (or 2 large chicken breasts halved into cutlets, approximately 2 pounds)
- salt (to taste)
- freshly cracked black pepper (to taste)
- 2 tablespoons avocado oil (or other neutral oil)
- 1 cup water (if needed)
- ½ cup dry white wine (or chicken broth)
Directions
- 1
Add all ingredients for garlic herb butter to food processor bowl. Process until mixture is completely smooth and well-combined. Set aside.
- 2
Thoroughly season chicken breasts on all sides with salt and fresh black pepper to taste. Set aside.
- 3
Heat large skillet over medium heat. When skillet is hot, add avocado oil and swirl pan to coat completely. Continue warming skillet over medium heat until avocado oil is hot and shimmering.
- 4
When oil is hot, add chicken breasts to skillet, working in batches as needed so as not to overcrowd pan. Sear chicken breasts 4 minutes, then gently check underside of chicken for burning. If any burning is occuring, flip chicken breasts over immediately, otherwise cook 1 additional minute, then flip chicken over.
- 5
Cook chicken on other side another 4 to 5 minutes, or until chicken is firm and cooked through. Transfer cooked chicken to plate and set aside to rest. Note: if chicken breasts are particularly large/thick and not firm and cooked-through after 8-10 minutes, cover skillet with lid and reduce heat to low. Cook 2 to 3 minutes or until firm and cooked-through.
- 6
If skillet has any burnt spots left behind, carefully pour 1 cup water into hot skillet. Let water come to boil, then pour water out and continue with recipe.
- 7
Reduce heat under skillet to low. Carefully pour white wine (or chicken broth) into skillet and use spatula or whisk to scrape up any browned bits of chicken that may be stuck to pan. Bring liquid to low boil, then simmer, uncovered, until mixture is reduced by 50%.
- 8
Once liquid has reduced to approximately ⅓ cup remaining, add garlic herb butter mixture to skillet. Stir or whisk until butter is completely melted, then return chicken to skillet and spoon sauce over.
- 9
Once chicken is well-coated with sauce, immediately remove skillet from heat. Plate chicken breasts with desired sides and additional sauce from skillet if desired, then serve immediately.