Ingredients:

  • 4 (6 oz) chicken breasts, pounded to 3/4 inch thickness
  • 1.5 tsp Kosher salt
  • 1 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 3 tbsp unsalted grass fed butter
  • 6 cloves garlic, smashed but whole
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp fresh lemon juice
  • 1 tbsp flat leaf parsley

Instructions:

  1. Pound the chicken. Place breasts between plastic wrap and use a mallet to reach 3/4 inch thickness. Note: This prevents the thin tail from overcooking.
  2. Dry and season. Pat the meat bone dry with paper towels and coat both sides with salt and pepper.
  3. Heat the pan. Add avocado oil to your skillet over medium high heat until the oil shimmers and barely wisps smoke.
  4. Sear the first side. Lay the chicken in the pan away from you. Cook for 3-4 minutes until a golden brown crust forms and it releases easily.
  5. Flip the meat. Turn the breasts over and immediately reduce the heat to medium.
  6. Add the aromatics. Toss in the butter, smashed garlic, thyme, and rosemary. Watch for the butter to foam and bubble.
  7. Baste the chicken. Tilt the pan slightly so the butter pools with the herbs and garlic. Use a large spoon to pour that hot fat over the chicken repeatedly for 3 minutes.
  8. Check internal temp. Insert a thermometer into the thickest part until it reads 160°F.
  9. Finish with acid. Squeeze the lemon juice over the pan and sprinkle with parsley.
  10. Rest the meat. Transfer to a board and wait 5 minutes until the juices redistribute into the fibers.