Ingredients:

  • 1.5 lbs chicken breast, boneless skinless
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 4 tbsp unsalted butter, chilled
  • 4 cloves garlic, minced
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat until it begins to shimmer (almost smoking).
  3. Place chicken in the pan. Sear for 5–7 minutes per side without moving them, until a deep mahogany-colored crust forms and the internal temperature reaches 150°F (65°C). Remove chicken to a plate to rest.
  4. Reduce heat to medium. In the same pan, add 1 tbsp of the butter. Add minced garlic and sauté for 30–60 seconds until the aroma is fragrant but the garlic remains pale.
  5. Stir in the dried thyme and rosemary, letting them toast in the butter for 30 seconds to release their essential oils.
  6. Stir in the remaining chilled butter and lemon juice, whisking constantly until the sauce is foaming and velvety.
  7. Return the chicken and any accumulated juices to the pan. Spoon the garlic herb butter over the chicken repeatedly for 2 minutes.
  8. Garnish with fresh parsley and serve immediately.