Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp extra virgin olive oil
  • 6 cloves garlic, thinly sliced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 medium lemon, zested and juiced
  • 1 tsp sea salt
  • 0.5 tsp cracked black peppercorns
  • 0.25 cup low-sodium chicken bone broth
  • 2 tbsp fresh Italian parsley, chopped

Instructions:

  1. Prep the meat. Pat the 1.5 lbs chicken breasts dry with paper towels.
  2. Season thoroughly. Sprinkle both sides with the 1 tsp sea salt and 0.5 tsp black pepper.
  3. Heat the skillet. Add 2 tbsp olive oil to the pan over medium high heat until it ripples and shows a tiny wisp of smoke.
  4. Sear the first side. Place chicken in the pan and cook for 6 minutes until the edges are golden and it releases easily from the pan.
  5. Flip and add aromatics. Turn the chicken over, then toss in the 6 sliced garlic cloves, 1 tbsp rosemary, and 1 tbsp thyme.
  6. Infuse the oil. Tilt the pan slightly so the oil pools with the herbs and garlic for 2 minutes until the garlic is fragrant and pale gold.
  7. Deglaze the pan. Pour in the 0.25 cup chicken bone broth and the lemon juice. Use a wooden spoon to scrape up those brown bits from the bottom.
  8. Simmer and baste. Spoon the bubbling liquid over the chicken for 5 to 7 minutes until the sauce thickens slightly and chicken is cooked through.
  9. Final touch. Stir in the lemon zest and 2 tbsp fresh parsley.
  10. Rest the meat. Transfer to a plate and let it sit for 5 minutes until the juices redistribute throughout the fibers.