Ingredients:

  • 4 (7 oz) boneless, skinless chicken breasts
  • 1.5 tsp Kosher salt
  • 1 tsp Cracked black pepper
  • 1 tsp Dried oregano
  • 2 tbsp Extra virgin olive oil
  • 4 tbsp Unsalted butter, cubed
  • 6 cloves Fresh garlic, smashed and peeled
  • 4 sprigs Fresh thyme
  • 2 sprigs Fresh rosemary
  • 1 tbsp Fresh Italian parsley, finely minced

Instructions:

  1. Pat the chicken breasts bone-dry with paper towels to ensure a superior sear. Season aggressively on both sides with kosher salt, cracked black pepper, and dried oregano.
  2. Let the seasoned chicken sit at room temperature for 15 minutes. This allows the salt to dry-brine the muscle fibers and ensures even cooking.
  3. Heat 2 tablespoons of olive oil in a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until the oil shimmers.
  4. Place chicken in the pan and sear undisturbed for 5–6 minutes until a deep mahogany crust forms on the bottom.
  5. Flip the chicken. Cook for another 3-4 minutes before moving to the next step.
  6. Toss in the 4 tbsp butter, 6 smashed garlic cloves, 4 sprigs thyme, and 2 sprigs rosemary.
  7. Perform the arrosé: Tilt the pan slightly so the melting butter pools with the aromatics. Use a spoon to continuously baste the chicken with the foaming herb butter until the internal temperature reaches 165°F (74°C).
  8. Remove chicken when the internal temperature reaches 165°F (74°C) on an instant-read thermometer. Move the chicken to a plate and pour the remaining pan butter over it. Wait 5 minutes before slicing to keep it juicy. Garnish with minced Italian parsley.