Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 6 cloves fresh garlic, smashed
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 tbsp unsalted butter
  • 0.5 cup low-sodium chicken stock
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry with paper towels. Note: Moisture is the enemy of a sear; any water on the surface will turn to steam and prevent browning.
  2. Season generously. Rub the 1 tsp kosher salt and 0.5 tsp pepper onto both sides of the chicken.
  3. Heat the pan. Place your skillet over medium high heat. Add the 2 tbsp avocado oil and wait until the oil shimmers and just begins to smoke.
  4. The over High heat Sear. Carefully lay the chicken in the pan. Cook for 5-6 minutes without moving it until the edges are golden and it releases easily from the pan.
  5. Flip and color. Turn the chicken over. You should see a deep, mahogany colored crust.
  6. The Garlic & Herb Bloom. Toss in the 6 smashed cloves of garlic, 4 sprigs of thyme, and 2 sprigs of rosemary. Move them around in the oil for 1 minute until the kitchen smells like heaven.
  7. Butter Basting. Add the 3 tbsp unsalted butter. As it melts and foams, tilt the pan slightly and use a spoon to pour the bubbling butter over the chicken repeatedly for 2 minutes.
  8. The Deglazing Finish. Pour in the 0.5 cup chicken stock and 1 tbsp lemon juice. Let it bubble for 2-3 minutes until the liquid reduces by half and looks slightly syrupy.
  9. Final Touch. Sprinkle with 1 tbsp parsley and spoon that pan sauce over the meat one last time before serving.