Prepare the Chicken : Pat the chicken breasts dry with paper towels and season both sides with 21 salute seasoning (or poultry seasoning), kosher salt, and freshly ground black pepper.

Sear the Chicken : Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts. Sear for 4–5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Prepare the Garlic Butter Sauce : Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 3 tablespoons of butter to the skillet. Once the butter has melted, add the minced garlic and sauté for about 30 seconds until fragrant.

Deglaze the Pan : Pour in the white wine (or chicken broth) and use a wooden spoon to scrape up any brown bits from the bottom of the pan. Let the mixture simmer for 2–3 minutes to reduce slightly.

Cook the Chicken in the Sauce : Return the chicken breasts to the skillet and spoon the garlic butter sauce over the top. Cover the skillet with a lid and let the chicken simmer for 7–10 minutes, or until the internal temperature reaches 165°F (74°C).

Garnish and Serve : Sprinkle the chicken with fresh parsley before serving. Serve immediately with your favorite side dishes, like mashed potatoes, rice, or vegetables.