Ingredients:

  • 1.5 lbs chicken tenderloins, tendons trimmed
  • 1 tbsp extra virgin olive oil
  • 3 tbsp unsalted grass-fed butter
  • 4 cloves fresh garlic, smashed and minced
  • 1 tsp fresh thyme leaves
  • 1 tsp fresh rosemary, finely chopped
  • 0.5 tsp smoked paprika
  • 1 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp onion powder

Instructions:

  1. Trim the chicken. Remove any large white tendons from the 1.5 lbs chicken tenderloins using kitchen shears. Note: This prevents the meat from curling and toughening as it cooks.
  2. Dry and season. Pat the chicken completely dry. In a small bowl, mix the 1 tsp sea salt, 0.5 tsp pepper, 0.5 tsp onion powder, and 0.5 tsp smoked paprika, then coat the chicken evenly.
  3. Heat the pan. Add 1 tbsp olive oil to a large skillet over medium high heat until the oil shimmers and barely smokes.
  4. Sear the first side. Place the chicken in the pan, ensuring they don't touch. Cook for 3 minutes until a deep golden crust forms.
  5. Flip the meat. Turn the tenderloins over. Cook for another 2 minutes.
  6. Add the aromatics. Drop the 3 tbsp butter, 4 cloves minced garlic, 1 tsp thyme, and 1 tsp rosemary into the empty spaces of the pan. Note: Moving the chicken to the edges helps the butter melt in the center.
  7. Baste the chicken. Tilt the pan slightly and use a spoon to pour the foaming herb butter over the chicken repeatedly for 2-3 minutes until the meat feels firm and bouncy.
  8. Check internal temperature. Insert a thermometer into the thickest part of a tenderloin; it should read 165°F.
  9. Rest the meat. Remove the chicken to a plate and pour the remaining pan butter over them. Wait 3 minutes for the fibers to relax.
  10. Final garnish. Sprinkle with a little extra fresh herbs if you're feeling fancy.