Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • ½ cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced
  • 1 tbsp unsalted butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry with paper towels until bone-dry. Season both sides evenly with salt, pepper, and smoked paprika.
  2. Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
  3. Place chicken in the pan and sear without moving for 5-7 minutes. Flip once the meat releases easily and shows a deep crust, and cook for another 5-7 minutes until the internal temperature reaches 165°F (74°C).
  4. Remove chicken to a plate and let it rest.
  5. Reduce heat to medium. Add minced garlic to the remaining pan oil and sauté for 30 seconds until fragrant.
  6. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the fond. Simmer for 3 minutes until reduced by half.
  7. Stir in the butter and parsley until the sauce is velvety and glossy.