Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1 tsp sea salt
  • 1/2 tsp freshly cracked black pepper
  • 1 tsp dried oregano
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 2 tbsp avocado oil
  • 2 tbsp unsalted butter
  • 1/2 fresh lemon

Instructions:

  1. Pat the 1.5 lbs chicken tenderloins completely dry with paper towels. Note: Surface moisture creates steam, which prevents browning. Season all sides evenly with 1 tsp sea salt, 1/2 tsp pepper, and 1 tsp dried oregano.
  2. Place a large skillet over medium high heat and add 2 tbsp avocado oil. Wait until the oil is shimmering and just starting to wisps of smoke.
  3. Carefully lay the tenderloins in the pan, working in batches if necessary. Cook for 3-4 minutes until the bottom is a deep mahogany brown.
  4. Turn the chicken over using tongs. The meat should release easily from the pan surface.
  5. Drop the 2 tbsp unsalted butter, 4 smashed garlic cloves, 3 thyme sprigs, and 1 rosemary sprig into the empty spaces of the pan. Note: The butter will foam and sizzle immediately.
  6. Tilt the pan slightly so the melting butter pools with the herbs and garlic. Use a large spoon to continuously pour the hot herb butter over the chicken for 2-3 minutes.
  7. Continue cooking until the internal temperature reaches 165°F (74°C) and the chicken feels firm to the touch.
  8. Squeeze the 1/2 lemon over the pan, allowing the juice to deglaze the browned bits. Listen for the final energetic hiss of the steam.
  9. Remove the chicken from the pan and let it rest on a warm plate for 3 minutes. Note: This allows the juices to redistribute so they don't run out when you bite in.
  10. Drizzle any remaining butter from the pan over the meat before serving. You can also chop up leftovers for a Creamy Chicken Noodle recipe on rainy days.