Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted high-quality butter
  • 5 cloves fresh garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme, stripped from the stem
  • 0.5 lemon, juiced

Instructions:

  1. Pat the chicken breasts bone-dry with paper towels on both sides. Season aggressively with 1 teaspoon of sea salt and 0.5 teaspoon of black pepper.
  2. Heat a 12-inch heavy-bottomed skillet over medium-high heat. Add 2 tablespoons of avocado oil. Once the oil shimmers, lay the chicken in the pan, searing undisturbed for 5–6 minutes until a deep mahogany crust forms and the edges turn opaque.
  3. Flip the chicken and immediately reduce the heat to medium. Add 4 tablespoons of butter, 5 minced garlic cloves, rosemary, and thyme to the pan.
  4. As the butter foams, tilt the pan and use a large spoon to continuously baste the chicken with the herb-infused butter for the final 2 minutes of cooking until the chicken reaches 165°F.
  5. Deglaze the pan with the juice of half a lemon. Use an instant-read thermometer to check the chicken; remove from the pan when it reaches an internal temperature of 165°F (74°C).
  6. Transfer the chicken to a plate and let it rest for 5 minutes. The carryover cooking will preserve moisture.