Ingredients:

  • 4 (6oz) Chicken Breasts, boneless and skinless
  • 1 tsp Sea salt
  • 1/2 tsp Freshly cracked black pepper
  • 2 tbsp Neutral high-smoke point oil (Avocado or Grapeseed)
  • 3 tbsp Unsalted butter
  • 5 cloves Fresh garlic, smashed
  • 3 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • 1/2 Lemon (for finishing zest)

Instructions:

  1. Pat the chicken completely dry with paper towels to ensure a crispy crust. Season generously on both sides with sea salt and black pepper. Let the meat sit at room temperature for 10 minutes to temper.
  2. Heat a large heavy-bottomed skillet over medium-high heat with the oil until it shimmers. Lay the chicken in the pan and sear undisturbed for 5–6 minutes until a mahogany-colored crust forms and it releases naturally.
  3. Flip the chicken and immediately reduce the heat to medium-low. Add the butter, smashed garlic, thyme, and rosemary.
  4. Tilt the pan and use a large metal spoon to continuously pour the foaming, herb-infused butter over the chicken. Baste until the internal temperature reaches 160°F.
  5. Remove the chicken from the pan and let it rest for 5 minutes. The internal temperature will rise to 165°F. Finish with fresh lemon zest before serving.