Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 2 tbsp high-smoke point oil
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 1 sprig fresh thyme

Instructions:

  1. Prepare the meat. Pat the chicken breasts completely dry with paper towels. Place them between two sheets of plastic wrap and gently pound the thicker end until the breast is an even thickness of about 2cm. Note: This prevents the ends from drying out.
  2. Season. Sprinkle both sides of the chicken breasts generously with salt and pepper. Press the seasoning in with your fingers.
  3. Heat the pan. Pour the oil into your heavy skillet over medium high heat. Wait until the oil shimmers and starts to wisp smoke.
  4. The first sear. Carefully lay the chicken in the pan. Let it sear undisturbed for 5 minutes until a mahogany colored crust forms. Flip only once the meat releases naturally from the pan.
  5. Adjust heat. Reduce the stove to medium heat. This prevents the butter from burning.
  6. Add aromatics. Toss in the butter, smashed garlic, and thyme sprig.
  7. Baste the meat. As the butter foams, tilt the pan. Use a spoon to continuously pour the bubbling butter over the chicken for the final 2-3 minutes. Note: This keeps the meat velvety and moist.
  8. Check temp. Remove the chicken from the pan the moment the internal temperature reaches 71°C.
  9. The final rest. Transfer to a plate and let it rest for 5 minutes until it reaches a final temperature of 74°C.