Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp fresh lemon juice
  • 1/4 cup low-sodium chicken broth

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper and pound the thickest part with a meat mallet until the entire piece is an even 3/4 inch thickness. Note: This ensures the meat cooks evenly without overdoing the edges.
  2. Pat the chicken breasts completely dry with paper towels and season both sides evenly with sea salt, black pepper, and garlic powder. Note: Wet chicken will steam, not sear.
  3. Heat olive oil in a 12 inch cast iron or stainless steel skillet over medium high heat until shimmering.
  4. Sear the chicken undisturbed for 5-6 minutes per side until a deep mahogany crust forms and the internal temperature reaches 160°F (71°C).
  5. Remove chicken to a plate to rest. Note: Resting allows the juices to redistribute so they don't run out when you cut it.
  6. Pour chicken broth and lemon juice into the hot skillet, scraping up the browned bits with a wooden spoon.
  7. Simmer for 2 minutes until the liquid reduces by half and becomes slightly syrupy.
  8. Pour the resulting glaze over the rested chicken and serve.