Ingredients:

  • 1.5 lb boneless skinless chicken breasts, sliced into even cutlets
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped
  • 2 cups fresh broccoli florets
  • 1 cup sliced carrots
  • 1/4 cup chicken broth

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: This prevents steaming and helps the sear.
  2. Season both sides evenly with salt, pepper, and garlic powder.
  3. Lightly pound thicker ends with a meat mallet for even thickness.
  4. Heat avocado oil in a 12 inch cast iron skillet over medium high heat until shimmering.
  5. Sear chicken cutlets for 5–7 minutes per side until internal temperature reaches 160°F (71°C).
  6. Remove chicken to a plate to rest. Note: This lets the juices settle.
  7. Lower heat to medium, add butter to the pan, and scrape up the brown bits.
  8. Stir in minced garlic for 60 seconds until fragrant but not brown.
  9. Add broccoli florets, sliced carrots, and chicken broth to the pan.
  10. Cover with a lid and steam for 3–4 minutes until vegetables are tender crisp.
  11. Remove the lid, stir in fresh lemon juice and chopped parsley, then return the rested chicken to the pan to glaze.