Ingredients:

  • 4 tbsp (57g) unsalted butter, softened
  • 4 cloves (12g) garlic, minced fine
  • 1 tsp (2g) paprika
  • 1 tsp (6g) salt
  • 1/2 tsp (1g) black pepper
  • 1 tbsp (4g) fresh parsley, chopped
  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 1 tbsp (15ml) olive oil

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and gently pound the thickest part with a meat mallet until the entire piece is an even thickness of approximately 3/4 inch.
  2. Pat the chicken breasts completely dry with paper towels to ensure the butter adheres and the meat browns properly.
  3. In a small bowl, mash together the softened butter, minced garlic, paprika, salt, pepper, and parsley until a velvety paste forms.
  4. Generously spread the garlic butter mixture over the top and sides of each chicken breast, pressing it firmly into the meat.
  5. Preheat the oven to 400°F (200°C) and grease a cast iron skillet or oven-safe baking dish with olive oil.
  6. Place the coated chicken in the skillet and bake for 18–22 minutes until the butter is mahogany-gold and the internal temperature reaches 165°F (74°C).
  7. Transfer the chicken to a plate, pour the remaining pan juices over the top, and let the meat rest for 5 minutes before serving.