Ingredients:

  • 4 (6 oz) Boneless, skinless chicken breasts
  • 1 tsp Kosher salt
  • 1/2 tsp Coarse black pepper
  • 2 tbsp Avocado oil
  • 3 tbsp Unsalted grass-fed butter
  • 6 cloves Fresh garlic, smashed and peeled
  • 1 sprig Fresh rosemary
  • 3 sprigs Fresh thyme
  • 1/2 Fresh lemon
  • 1 tbsp Freshly chopped parsley

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides aggressively with salt and pepper. Let them sit at room temperature for 10 minutes to dry brine.
  2. Heat a 12-inch cast-iron or heavy stainless steel skillet over medium-high heat until the oil is shimmering and just starting to wisp smoke.
  3. Place the chicken in the pan, laying it away from you to avoid splashes. Sear undisturbed for 5–6 minutes until a deep, golden-brown crust forms.
  4. Flip the chicken. Immediately reduce heat to medium and add the butter, smashed garlic cloves, rosemary, and thyme to the pan.
  5. Tilt the pan slightly and use a spoon to continuously baste the chicken with the foaming, aromatic butter for the remaining 5-6 minutes until the internal temperature reaches 160°F (71°C).
  6. Remove from heat, squeeze fresh lemon juice over the chicken, and garnish with chopped parsley. Rest for 3 minutes before serving.