In a large skillet, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken to the hot pan, seasoning with 21 Salute seasoning, kosher salt, and black pepper. Cook undisturbed for 5–7 minutes until golden brown.

Flip the chicken using tongs. Sear the other side for an additional 5 minutes, or until cooked through and the internal temperature reaches 165°F. Transfer the chicken to a plate and let it rest.

Pour in 1/2 cup of white wine or chicken broth to deglaze the skillet, scraping any browned bits. Let it simmer for about 2 minutes.

Lower the heat and stir in 4 tablespoons of unsalted butter until melted. Add minced garlic and sauté for about 1 minute.

Return the rested chicken to the skillet, ensuring each piece is well-coated in the garlic butter sauce. Let it soak up the flavors for about 2 minutes.

Garnish with freshly chopped parsley and serve immediately with rice, pasta, or a salad.