Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 4 cloves fresh garlic, microplaned
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 1 tsp dried rosemary, crushed
  • 0.5 tsp red pepper flakes
  • 3 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter
  • 0.5 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 4 lemon wedges

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound to a uniform 1/2-inch thickness.
  2. In a small bowl, combine the dried oregano, dried basil, crushed rosemary, red pepper flakes, and microplaned garlic.
  3. Rub the herb and garlic mixture onto both sides of the chicken breasts, pressing it in firmly.
  4. Heat a heavy-bottomed skillet over medium-high heat. Add 3 tbsp olive oil to the skillet. Place chicken in the pan and sear undisturbed for 5-6 minutes until a deep golden crust forms.
  5. Flip the chicken. Cook for another 4-5 minutes until the internal temperature reaches 160°F.
  6. Reduce heat to medium-low and add the unsalted butter to the pan. Baste the chicken with the melting butter for the final minutes of cooking.
  7. Remove from heat, sprinkle with grated Parmesan, and let rest for 5 minutes to allow carry-over cooking to reach 165°F. Garnish with parsley and lemon wedges.