Ingredients:

  • 1.5 lbs (680g) chicken breasts, pounded to 3/4 inch (2 cm) thickness
  • 1 tsp sea salt
  • 1/2 tsp coarsely cracked black pepper
  • 1 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 lemon, sliced into rounds

Instructions:

  1. Pat the chicken dry using paper towels until the surface is completely moisture free. Note: Moisture is the enemy of the crust; it creates steam instead of a sear.
  2. Pound the chicken to a consistent 3/4 inch (2 cm) thickness using a meat mallet.
  3. Season both sides generously with 1 tsp sea salt and 1/2 tsp cracked black pepper.
  4. Heat the avocado oil in your heavy skillet over medium high heat until it begins to shimmer and a tiny wisp of smoke appears.
  5. Place the chicken carefully in the pan, laying it away from you to avoid oil splatters.
  6. Sear for 5 minutes without moving the meat until a deep golden crust forms.
  7. Flip the chicken and immediately reduce the heat to medium.
  8. Add the butter, garlic, thyme, and rosemary to the empty spaces in the pan.
  9. Tilt the pan slightly so the melting butter pools with the herbs and garlic, then use a large spoon to pour the foaming butter over the chicken repeatedly.
  10. Add lemon rounds and cook for another 5 to 7 minutes until the internal temperature reaches 165°F (74°C).
  11. Let the chicken rest for 5 minutes before serving to allow carry-over cooking.