Ingredients:

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

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and lightly pound the thickest part until the breast is a uniform thickness of about 3/4 inch.
  2. Pat the chicken completely dry with paper towels. Rub both sides with salt, pepper, and paprika.
  3. Set a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat and add olive oil, heating until the oil shimmers.
  4. Carefully place chicken in the pan. Sear for 5–7 minutes per side without moving them, until a deep golden-brown crust forms.
  5. Use a meat thermometer to ensure the internal temperature is reaching 155°F (68°C).
  6. Reduce heat to medium. Add the unsalted butter and minced garlic to the pan.
  7. Tilt the pan and use a spoon to continuously pour the foaming garlic butter over the chicken for the final 2–3 minutes of cooking.
  8. Remove from heat. Squeeze fresh lemon juice over the breasts and garnish with chopped parsley.
  9. Let the meat rest for 5 minutes before serving.