Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use a meat mallet to gently pound the thickest part of the breast until the entire piece is an even thickness of about ¾ inch. Note: This prevents the pencil eraser effect on the thin ends.
  2. Season both sides generously with salt and pepper. Ensure the seasoning is pressed into the meat.
  3. Heat the olive oil in a large stainless steel or cast iron skillet over medium high heat until the oil shimmers. Note: If the oil smokes, it's too hot, so kill the heat for a second.
  4. Add the chicken and sear undisturbed for 5-6 minutes until a deep golden brown crust forms.
  5. Flip the breasts and cook for another 5 minutes.
  6. Reduce heat to medium. Add the butter and minced garlic to the pan.
  7. Once the butter foams, tilt the pan and use a spoon to continuously pour the garlic butter over the chicken for 1-2 minutes. Note: This is called basting and it's how you get that restaurant finish.
  8. Stir in the lemon juice and parsley at the last second. Wait until you smell the garlic before adding the lemon.
  9. Remove the chicken from the pan to a plate and pour the remaining pan sauce over the top.
  10. Let the meat rest for 5 minutes before slicing. Note: This is non negotiable for juicy meat.