Ingredients:

  • 2 large, boneless, skinless chicken breasts
  • 1 tsp Diamond Crystal Kosher Salt
  • 1/2 tsp freshly cracked Black Pepper
  • 1/2 tsp smoked paprika (optional)
  • 2 Tbsp high-heat cooking oil (e.g., avocado, canola, or grapeseed oil)
  • 4 Tbsp Unsalted Butter, cut into four pieces
  • 4 cloves Garlic, lightly smashed or sliced
  • 2 sprigs fresh Thyme
  • 1 sprig fresh Rosemary

Instructions:

  1. Pat the chicken breasts thoroughly dry using paper towels.
  2. Achieve Uniform Thickness: Place the chicken breasts one at a time between two sheets of plastic wrap or inside a freezer bag. Using a meat mallet, gently pound the thickest part of the breast until the entire piece is roughly 3/4 inch (2 cm) thick.
  3. Season: Generously season both sides of the chicken with salt, pepper, and smoked paprika.
  4. Heat the Skillet: Place a heavy-bottomed skillet over medium-high heat. Add the 2 Tbsp of cooking oil and heat until it shimmers and is just beginning to smoke lightly.
  5. Sear: Carefully place the seasoned chicken breasts in the hot skillet. Sear undisturbed for 3 to 4 minutes until a deep golden-brown crust has formed.
  6. Flip and Reduce Heat: Flip the chicken breasts. Reduce the heat immediately to medium-low.
  7. Add Aromatics: Add the butter, smashed garlic cloves, thyme, and rosemary sprigs to the skillet.
  8. The Baste: Once the butter melts, tilt the pan slightly and use a spoon to scoop the foaming butter mixture over the top of the chicken repeatedly for 2 to 3 minutes. Baste until the internal temperature reaches 160°F (71°C) in the thickest part of the breast.
  9. Rest: Immediately transfer the chicken to a clean cutting board. Tent loosely with foil and let rest for a crucial 5 minutes before slicing.
  10. Serve: Slice the chicken against the grain and drizzle with any remaining pan juices from the skillet or the cutting board.