Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed
  • 2 sprigs fresh thyme

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper. Use a meat mallet to pound the thickest part until the meat is a uniform 1.9cm (3/4 inch) thickness. Note: This ensures the meat cooks evenly without drying out.
  2. Season both sides of the meat with the salt, pepper, and garlic powder. Press the seasoning in with your fingers.
  3. Heat the olive oil in a 12 inch skillet over medium high heat until it shimmers and almost wisps with smoke.
  4. Lay the chicken in the pan. Sear undisturbed for 5–6 minutes until a deep golden crust forms and the meat releases easily from the pan.
  5. Flip the chicken breasts over.
  6. Add the butter, smashed garlic, and thyme to the pan.
  7. As the butter foams, tilt the pan slightly. Use a large spoon to continuously pour the garlic butter over the chicken for the final 3–4 minutes. Note: This is the basting phase that locks in the moisture.
  8. Remove the chicken from the heat when the internal temperature reaches 71°C (160°F).
  9. Transfer to a plate and let it rest for 5 minutes until the temperature reaches 74°C (165°F).
  10. Drizzle the fresh lemon juice over the meat just before serving.