Ingredients:

  • 4 (6oz) boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 3 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1/2 lemon, juiced

Instructions:

  1. Pat the chicken dry. Use paper towels to remove every drop of moisture from the surface.
  2. Season generously. Sprinkle the 1 tsp salt, 1/2 tsp pepper, oregano, and thyme on both sides.
  3. Heat the oil. Add 2 tbsp olive oil to the pan over medium high heat until it begins to shimmer and smoke slightly.
  4. Sear the first side. Place chicken in the pan and don't touch it for 5 minutes until a deep golden crust forms.
  5. Flip the meat. Turn the breasts over and cook for 3 minutes until the second side is lightly browned.
  6. Add the butter. Drop the 3 tbsp butter and minced garlic into the open spaces of the pan.
  7. Baste the chicken. Tilt the pan and spoon the foaming garlic butter over the meat repeatedly for 3 minutes until the garlic smells fragrant and nutty.
  8. Check internal temp. Use a thermometer to ensure it reaches 160°F (71°C) until the juices run clear when poked.
  9. Deglaze with lemon. Squeeze the 1/2 lemon over the pan and stir into the butter until it forms a silky sauce.
  10. Rest the meat. Move the chicken to a plate and let it sit for 5 minutes until the fibers relax and juices redistribute.