Ingredients:

  • 4 Boneless, skinless chicken breasts (6–8 oz each)
  • 1 teaspoon Kosher salt
  • ½ teaspoon Freshly ground black pepper
  • 1 tablespoon High-heat neutral oil (e.g., grapeseed, canola, avocado)
  • 3 tablespoons Unsalted butter (cut into three pieces)
  • 2 Garlic cloves (unpeeled, lightly smashed)
  • 2 sprigs Fresh Thyme or Rosemary
  • 1 teaspoon Freshly squeezed lemon juice

Instructions:

  1. Pound: Place chicken breasts one at a time between two sheets of plastic wrap. Using the flat side of a meat tenderiser, pound the thickest part of the breast until the entire piece is roughly ¾ inch (2 cm) thick.
  2. Dry & Season: Pat the pounded chicken breasts very dry with kitchen paper to ensure a great crust. Season both sides generously with salt and pepper.
  3. Heat Oil: Place a heavy-bottomed skillet over medium-high heat. Add the neutral oil and heat until the oil is shimmering and just beginning to smoke lightly.
  4. Sear: Place the seasoned chicken breasts into the hot pan, ensuring they are not overcrowded (work in batches if necessary). Sear undisturbed for 3–4 minutes until a deep golden-brown crust forms. Flip the chicken and sear on the second side for 1–2 minutes.
  5. The Brown Butter Baste: Reduce the heat to medium-low. Add the butter pieces, smashed garlic, and herb sprigs to the pan.
  6. Baste and Check Doneness: As the butter melts and foams, tilt the pan slightly. Using a large spoon, repeatedly scoop the frothy, melted butter mixture and pour it over the chicken breasts. Continue basting for 2–3 minutes. Remove the chicken from the pan immediately when the internal temperature reads 160°F (71°C) in the thickest part.
  7. Rest: Transfer the chicken to a clean cutting board and tent loosely with foil. Allow the chicken to rest for a full 5 minutes, allowing the internal temperature to rise to the target 165°F (74°C).
  8. Make the Pan Sauce: While the chicken rests, return the skillet (with the remaining butter, garlic, and herbs) to medium heat. Add the teaspoon of lemon juice and scrape up any flavourful brown bits (fond) stuck to the bottom of the pan. Let the sauce bubble for 30 seconds.
  9. Serve: Slice the rested chicken and drizzle the fragrant pan sauce over the top.