Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz or 170g each)
  • Salt and pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1/2 cup unsalted butter (113 g)
  • 4 cloves garlic, minced
  • 2 tablespoons fresh parsley, finely chopped (30 ml)
  • 1 teaspoon fresh lemon juice (5 ml)
  • 1/2 teaspoon red pepper flakes (optional, for heat)

Instructions:

  1. Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken breasts and cook for 6-7 minutes on each side, until golden brown and the internal temperature reaches 165°F (75°C).
  3. Remove chicken from skillet and set aside on a plate. In the same skillet, lower the heat to medium and add the butter. Once melted, add minced garlic, sauté until fragrant (about 1-2 minutes). Stir in parsley, lemon juice, and red pepper flakes.
  4. Return chicken to the skillet, spooning the garlic butter sauce over the top. Allow to simmer for 1-2 minutes to heat through.
  5. Transfer the chicken to a serving platter, drizzle remaining sauce on top, and garnish with extra parsley if desired.