Ingredients:

  • 4 (6-oz) boneless, skinless chicken breasts
  • 1 tbsp neutral oil (avocado or grapeseed oil)
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 4 cloves fresh garlic, smashed
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tbsp fresh Italian parsley, finely chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Moisture is the enemy of a good sear; it causes steaming instead of browning. Season both sides generously with kosher salt and cracked black pepper.
  2. Heat oil in a large cast iron or stainless steel skillet over medium-high heat until it shimmers and wisps of smoke appear. Carefully lay the chicken in the pan, moving away from you.
  3. Sear undisturbed for 5–6 minutes until a deep mahogany-colored crust forms and the meat releases easily from the pan.
  4. Flip the chicken and immediately reduce heat to medium. Add the unsalted butter, smashed garlic, thyme, and rosemary sprigs to the skillet.
  5. As the butter foams, tilt the pan slightly and use a spoon to continuously baste the chicken with the infused butter for the remaining 5–6 minutes of cooking until the internal temperature hits 160°F (71°C).
  6. Remove the chicken from the pan when the internal temperature reaches 160°F (71°C). Let the meat rest for 5 minutes to allow carryover cooking to reach 165°F (74°C). Garnish with fresh parsley before serving.