Ingredients:

  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 3 cloves garlic, minced
  • 1 tbsp honey
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1.5 lbs boneless skinless chicken breasts
  • 1/2 cup fresh basil leaves, chiffonade
  • 1 tbsp unsalted butter
  • 1 lemon, sliced into rounds

Instructions:

  1. Whisk together the olive oil, lemon juice, zest, garlic, honey, salt, and pepper in a bowl.
  2. Add the chicken to the marinade and toss to coat. Let it sit for 15–30 minutes at room temperature.
  3. Heat a stainless steel or cast-iron skillet over medium-high heat. Add the chicken in a single layer and sear for 5–7 minutes per side without moving the meat until a mahogany-colored crust forms.
  4. Reduce heat to medium. Add the butter and lemon slices to the pan, spooning the melting butter over the chicken.
  5. Once the internal temperature reaches 165°F (74°C), remove the pan from the heat and immediately stir in the fresh basil.