Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 tsp Smoked Paprika (optional)
  • 2 Tbsp Olive Oil (or high heat neutral oil)
  • 8 Tbsp (1 stick) Unsalted Butter, divided
  • 6 cloves Garlic, minced
  • 4 large sprigs Fresh Thyme
  • 2 large sprigs Fresh Rosemary
  • 1/4 cup Dry White Wine (optional, e.g., Sauvignon Blanc)
  • 1 cup Low Sodium Chicken Stock
  • 1 Tbsp Fresh Lemon Juice
  • 1 Tbsp Fresh Parsley, chopped (For garnish)

Instructions:

  1. Prep the Chicken: Pat the chicken breasts thoroughly dry with kitchen paper. If the breasts are very thick, carefully slice them in half horizontally to create four thinner cutlets, or pound the thicker end slightly. Season generously on both sides with salt, pepper, and paprika.
  2. Heat the Skillet: Place a heavy-bottomed skillet (Cast Iron or Stainless Steel recommended) over medium-high heat. Add the olive oil and allow it to shimmer.
  3. Sear the Chicken: Place the chicken in the hot oil. Sear for 4–5 minutes until a deep golden-brown crust forms. Flip and cook for another 3–5 minutes until the internal temperature registers 160°F (71°C).
  4. Rest the Meat: Immediately remove the chicken from the skillet and transfer it to a clean plate. Tent loosely with foil. Allow to rest for 5–7 minutes while you prepare the sauce; it will finish cooking up to 165°F (74°C) as it rests.
  5. Sauté Aromatics: Reduce the heat to medium-low. Add 2 tablespoons of the reserved butter to the skillet, scraping up any delicious brown bits (fond). Add the minced garlic and herb sprigs (thyme and rosemary). Sauté for 60–90 seconds until fragrant—do not let the garlic brown or burn!
  6. Deglaze the Pan (Optional): Pour in the white wine (if using). Let it bubble vigorously and scrape the pan thoroughly for 1 minute until the wine has mostly evaporated.
  7. Reduce the Stock: Pour in the chicken stock. Increase the heat to medium-high and bring the liquid to a rapid simmer. Let the stock reduce by about one-third, which should take 3–5 minutes. You want the sauce slightly thickened and concentrated.
  8. Finish the Sauce (The Butter Emulsion): Remove the skillet from the heat. Stir in the remaining 6 tablespoons of chilled butter, one tablespoon at a time, whisking constantly. This creates a glossy, rich emulsified sauce.
  9. Balance the Flavour: Stir in the fresh lemon juice. Taste the sauce and adjust seasoning (salt and pepper) as needed. The sauce should be punchy and bright.
  10. Combine and Serve: Return the rested chicken and any accumulated juices from the resting plate back into the skillet. Spoon the garlic herb butter sauce liberally over the chicken. Garnish with chopped fresh parsley. Slice the chicken and serve immediately.