Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 0.5 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp vegetable oil
  • 4 tbsp unsalted butter
  • 4 cloves fresh garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of parchment paper. Use a meat mallet to pound the thickest part until the entire breast is an even 3/4 inch thickness. Pat completely dry with paper towels.
  2. Season both sides of the chicken cutlets with salt, pepper, and garlic powder.
  3. Heat 1 tablespoon of oil in a 12-inch cast iron or stainless steel skillet over medium-high heat until shimmering.
  4. Place chicken in the pan and sear undisturbed for 5–6 minutes until a deep golden-brown crust forms. Flip and cook for another 4–5 minutes.
  5. Reduce heat to medium. Slide the chicken to one side of the pan and add the butter. Once foaming, stir in the minced garlic for 60 seconds until fragrant.
  6. Spoon the bubbling garlic butter over the chicken repeatedly for 2 minutes to baste the meat.
  7. Remove from heat, stir in lemon juice and parsley, and drizzle the remaining pan sauce over the chicken.