Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two pieces of plastic wrap and pound the thickest part with a mallet until an even thickness of about ¾ inch. Note: Pounding the meat is a pro move, and as [Serious Eats](https://www.seriouseats.com) explains, it's all about creating a uniform thickness for even cooking.
  2. Season both sides generously with salt and pepper.
  3. Heat olive oil in a 12 inch cast iron skillet or heavy bottomed non stick pan over medium high heat until shimmering.
  4. Lay the chicken in the pan and sear undisturbed for 5-7 minutes until a mahogany colored crust forms.
  5. Flip the breasts and sear the other side.
  6. Reduce heat to medium. Add the butter and minced garlic to the pan.
  7. Tilt the pan slightly and use a spoon to continuously pour the sizzling garlic butter over the chicken for the final 3-5 minutes of cooking, until the internal temperature reaches 165°F (74°C).
  8. Remove from heat and stir in the fresh lemon juice and chopped parsley.
  9. Let the chicken rest for 5 minutes until the juices settle before serving.