Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (5g) garlic powder
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 2 tbsp (30ml) olive oil
  • 6 tbsp (85g) unsalted butter
  • 4 cloves (20g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Combine the flour, garlic powder, salt, and pepper in a shallow dish. Pat the chicken breasts dry with a paper towel and dredge each breast in the flour mixture, shaking off any excess until a thin, even coat remains.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place chicken in the pan and cook for 5–7 minutes per side without moving them until a deep mahogany crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate to rest.
  3. Reduce heat to medium. Add the butter to the same pan. Once bubbling, stir in the minced garlic and sauté for 30–60 seconds until fragrant but not brown.
  4. Stir in the lemon juice and chopped parsley, then pour the finished garlic butter sauce over the resting chicken breasts.