Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) salt
  • ½ tsp (2g) black pepper
  • 1 tsp (3g) garlic powder
  • 6 tbsp (85g) unsalted butter, divided (cold)
  • 3 cloves (9g) garlic, minced
  • ¼ cup (60ml) fresh lemon juice
  • 1 tbsp (6g) lemon zest
  • 2 tbsp (8g) fresh parsley, chopped
  • 1 tbsp (3g) fresh thyme leaves

Instructions:

  1. Pat the chicken breasts completely dry with paper towels to ensure a shattering crust. Season all sides evenly with salt, pepper, and garlic powder.
  2. Heat olive oil in the skillet over medium-high heat until it shimmers. Add chicken breasts and sear without moving them for 5–7 minutes per side. Remove the chicken once the internal temperature hits 165°F (74°C) and set them aside to rest on a plate.
  3. Reduce heat to medium. Add 2 tbsp (30g) of butter and the minced garlic. Sauté for 1 minute until fragrant.
  4. Pour in the lemon juice, using a whisk to scrape up the browned bits (fond) from the bottom of the pan.
  5. Lower the heat to low. Whisk in the remaining 4 tbsp (57g) of cold butter one tablespoon at a time until the sauce is thickened and glossy.
  6. Stir in the lemon zest, fresh parsley, and thyme.
  7. Return the rested chicken and any accumulated juices to the skillet and spoon the sauce over the chicken.