Ingredients

½ teaspoon onion powder

½ teaspoon basil

½ teaspoon oregano

¼ teaspoon pepper

¼ teaspoon paprika

¼ teaspoon mustard powder

1-2 tablespoons olive oil

1 ½ lbs boneless skinless chicken breast

Salt to taste

¾ cup dry white wine

¾ cup chicken broth

¼ teaspoon seasoned salt

4 tablespoons salted butter

4-5 cloves garlic, minced

4 sprigs fresh thyme

2 tablespoons fresh parsley, minced

Fresh lemon slices for serving

Instructions

Step 1: Combine the onion powder, basil, oregano, pepper, paprika, and mustard powder in a small bowl and set aside. Measure out the remaining ingredients to prepare for cooking.

Step 2: Place the chicken breasts between sheets of plastic wrap and gently tenderize each side with a meat mallet to help achieve tender results.

Step 3: Cut the chicken into 1-inch cubes and pat fully dry with paper towels. This ensures a golden sear. Sprinkle the chicken evenly with salt (about 1¼ teaspoons or to taste), then toss with the seasoning mixture to coat well.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken cubes in batches, turning to brown on all sides, for approximately 5 minutes total, until cooked through. Remove the chicken and set aside.

Step 5: Turn off the heat and add the white wine, chicken broth, and seasoned salt to the skillet. Return heat to medium. Use a silicone spatula to scrape the bottom and sides of the pan, incorporating the browned bits into the sauce. Simmer until the liquid reduces by half and the alcohol smell dissipates, about 8-10 minutes.

Step 6: Lower the heat to medium-low. Stir in the butter, minced garlic, and fresh thyme sprigs. Simmer gently for 1 to 2 minutes to infuse the flavors.

Step 7: Return the cooked chicken and any juices to the skillet. Add the minced parsley and toss to combine. Let everything heat through for 2 to 3 minutes.

Step 8: Squeeze fresh lemon slices over the chicken bites before serving. These can be enjoyed with toothpicks, mashed potatoes, or roasted green beans for a complete meal.

Tips & Variations

Patting the chicken dry before searing is essential for getting a crisp, golden crust.

If you prefer a non-alcoholic version, substitute the white wine with extra chicken broth and a splash of white grape juice or apple cider vinegar.

For added heat, sprinkle a pinch of red pepper flakes into the sauce when adding the garlic.

Using fresh herbs like thyme and parsley really brightens the dish and adds depth of flavor.

Serve with crusty bread to soak up the delicious garlic butter sauce.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be used for a juicier, more flavorful result. Adjust cooking time as needed since thighs may take slightly longer to cook through.

What type of white wine is best for this recipe?

Choose a dry white wine such as Sauvignon Blanc, Pinot Grigio, or Chardonnay. Avoid sweet wines, as they will alter the flavor of the sauce.