Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 0.5 cup all-purpose flour
  • 1 tsp Kosher salt
  • 0.5 tsp cracked black pepper
  • 0.5 tsp garlic powder
  • 2 tbsp avocado or grapeseed oil
  • 1 tbsp unsalted butter
  • 2 cloves garlic, smashed
  • 1 sprig fresh rosemary or thyme

Instructions:

  1. Pat the 1.5 lbs of chicken breasts completely dry with paper towels. Note: Excess moisture will cause the chicken to steam rather than sear.
  2. Place the breasts between parchment paper and lightly pound them to a uniform 1.5 cm thickness.
  3. In a shallow bowl, whisk together 0.5 cup flour, 1 tsp salt, 0.5 tsp pepper, and 0.5 tsp garlic powder.
  4. Press each breast into the flour mixture, shaking off any excess. The coating should be translucent, not thick.
  5. Add 2 tbsp oil to your skillet over medium high heat until the oil shimmers and barely wisps smoke.
  6. Carefully lay the chicken into the pan, laying it away from you to avoid oil splatters.
  7. Cook for 5 minutes without moving the meat until the edges are visibly opaque and the bottom is deep gold.
  8. Turn the chicken over, then drop in 1 tbsp butter, 2 smashed garlic cloves, and the rosemary sprig.
  9. Spoon the melting, foaming butter over the chicken for another 4-5 minutes until the internal temp hits 160°F.
  10. Remove the chicken to a warm plate and let it rest for 5 minutes until the juices redistribute through the meat.