Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, finely chopped
  • 1/4 tsp red pepper flakes

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Moisture is the enemy of the sear
  2. Use a meat mallet to pound the thickest part of the breast until the entire piece is an even thickness of approximately 3/4 inch.
  3. Season both sides of the chicken generously with salt, black pepper, and garlic powder.
  4. Heat avocado oil in a 12 inch cast iron or stainless steel skillet over medium high heat until shimmering.
  5. Place chicken in the pan with space between each piece. Sear undisturbed for 5–7 minutes until a deep golden brown crust forms.
  6. Flip and cook for another 5–7 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Transfer chicken to a plate and tent loosely with foil to rest. Note: This keeps the juices inside
  8. Lower the skillet heat to medium. Add unsalted butter, and once foaming, stir in the minced garlic and red pepper flakes. Sauté for 1 minute until fragrant.
  9. Stir in the fresh lemon juice and chopped parsley, scraping up the browned bits (fond) from the bottom of the pan.
  10. Pour the emulsified garlic butter sauce over the rested Pan Seared Garlic Chicken and serve.