What Makes This Recipe So Good
There is a ton of incredible flavor in this chicken dish, and it all comes from just a handful of ingredients! I took my reader-favorite garlic herb compound butter recipe and combined it with lightly-seasoned, pan-seared, perfectly-tender chicken breasts for an easy-to-make protein that also happens to be nice and delicious enough to serve for the holidays or whenever you have guests. What can you serve with garlic herb butter chicken? Um, more like what CAN’T you serve with garlic herb butter chicken?! The flavors are rich and deep, yes, but they’re also very versatile, so pretty much any of your favorite sides work here. Plate your chicken with pasta, rice (or creamy risotto!), or mashed potatoes, and spoon even more of that amazing sauce over everything. You can also serve it with cauliflower rice, zucchini noodles, or any of your favorite vegetables. This recipe can easily be adapted to fit a variety of dietary needs! It’s naturally gluten free and keto-friendly (with a whopping 3g TOTAL carbs per serving), not to mention it’s high in protein. You can easily make it dairy free by using a vegan butter, or make it Whole30 or paleo by using ghee and swapping out the white wine for chicken broth. Keep the sides in line with your needs and you’ve got a simple, satisfying, and accommodating entrée in no time.
Chef’s Tips
In order for the garlic herb butter to come together like it needs to, the butter absolutely has to be at room temperature when you add it to the food processor. If you forget to take it out early enough, you can microwave it a little, but be careful not to overdo it. You want the butter softened, NOT melted! Try to use chicken breasts that are all the same size and thickness, otherwise they won’t cook at the same rate. If your chicken breasts are larger or especially thick, I recommend either tenderizing them first or halving them into cutlets so they’ll cook better and faster. This is one recipe that’s really at its best when it’s fresh, so I don’t recommend making it ahead of an event or anything like that. If you end up with leftovers, though, just refrigerate them in an airtight container! They’ll keep up to 5 days, and reheating is a cinch. You may notice the garlic herb butter sauce solidify a little when it’s refrigerated, and that’s totally fine. It’ll be fine once you warm it back up!
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Thai Peanut Chicken Instant Pot Chicken Thighs (Fresh or Frozen, Bone-In or Boneless) Marry Me Chicken Salad Mexican Chicken and Rice Bake Instant Pot Chicken Legs Easy Cheesy Salsa Chicken Creamy Boursin Chicken Crockpot Marry Me Chicken Chicken Roulade with Goat Cheese, Spinach, and Prosciutto The Best Crockpot Angel Chicken Mesquite Grilled Chicken
