Ingredients:

  • 4 (6-oz) boneless, skinless chicken breasts
  • 1.5 tsp sea salt
  • 1 tsp cracked black pepper
  • 2 tbsp extra virgin olive oil
  • 3 tbsp unsalted butter
  • 6 cloves garlic, smashed and peeled
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels.
  2. Season both sides generously with sea salt and black pepper.
  3. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Carefully place chicken in the pan and sear undisturbed for 5–6 minutes until a deep golden-brown crust forms.
  4. Flip the chicken breasts.
  5. Add the butter, smashed garlic cloves, thyme, and rosemary to the pan. Once the butter foams, tilt the pan slightly and use a large spoon to continuously baste the chicken with the herb-infused butter for 3-4 minutes until the butter smells nutty and the herbs are fragrant.
  6. Continue cooking and basting until an instant-read thermometer registers an internal temperature of 160°F. Remove from pan, toss in parsley, and let rest for 5 minutes before slicing.