Ingredients:

  • 2 boneless, skinless chicken breasts (approx. 8 oz / 225g each)
  • 1 tsp (6g) Kosher salt
  • 1/2 tsp (1g) Coarse black pepper
  • 1/2 tsp (1g) Garlic powder
  • 1/2 tsp (1g) Smoked paprika
  • 1.5 tbsp (22ml) Avocado oil
  • 1 tbsp (14g) Unsalted butter
  • 2 sprigs Fresh thyme or rosemary
  • 1/4 cup (60ml) Low-sodium chicken broth
  • 1 tsp (5ml) Fresh lemon juice
  • 1 tsp (5g) Dijon mustard

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the thickest part of the breast until the entire piece is an even 3/4-inch thickness.
  2. Pat the chicken completely dry with paper towels. Rub the salt, pepper, garlic powder, and paprika into both sides of the meat. Let sit at room temperature for 10-15 minutes to dry brine.
  3. Place a heavy-bottomed skillet over medium-high heat. Add the avocado oil and wait until it shimmers and just begins to show wisps of smoke.
  4. Carefully lay the chicken in the pan. Sear without moving for 5-6 minutes per side, or until the internal temperature reaches 72°C (it will rise to 74°C while resting).
  5. During the last 2 minutes of cooking, add the butter and herb sprigs to the pan, spooning the melted butter over the chicken.
  6. Remove chicken from the pan and let rest on a board for 5 minutes. While resting, deglaze the pan with chicken broth, lemon juice, and Dijon mustard, whisking until reduced by half to create a light sauce.