Ingredients:

  • 4 boneless skinless chicken breasts (approx. 7 oz each)
  • 6 cloves fresh garlic, smashed and peeled
  • 4 sprigs fresh rosemary
  • 4 sprigs fresh thyme
  • 1 bunch fresh Italian parsley, finely chopped
  • 2 tbsp avocado oil
  • 3 tbsp unsalted grass-fed butter
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp onion powder

Instructions:

  1. Pat the 4 chicken breasts completely dry with paper towels. Note: Surface moisture creates steam, which prevents a crispy crust. Season both sides generously with the 1 tsp sea salt, 1/2 tsp black pepper, and 1/2 tsp onion powder.
  2. Heat the 2 tbsp avocado oil in your heavy skillet over medium high heat. Place the chicken in the pan, laying it away from you to avoid splatters. Cook for 5 to 6 minutes until a deep golden crust forms and the meat releases easily.
  3. Flip the chicken over. Immediately drop in the 3 tbsp grass fed butter, the 6 smashed garlic cloves, and the sprigs of rosemary and thyme. Note: The butter will foam and pick up the herb oils quickly.
  4. Tilt the pan slightly so the melting butter pools at the bottom with the garlic and herbs. Use a spoon to continuously pour the hot butter over the chicken for 3 to 4 minutes until the butter smells nutty and the garlic is soft.
  5. Continue cooking until the internal temperature reaches 160°F. The exterior should look glistening and mahogany colored.
  6. Transfer the meat to a cutting board and pour the remaining pan juices over the top. Let it rest for at least 5 minutes until the juices redistribute and the temperature hits 165°F.
  7. Sprinkle the bunch of chopped Italian parsley over the warm meat. The residual heat will wake up the parsley's brightness without wilting it completely.