Ingredients:

  • 4 Boneless skinless chicken breasts (approx. 7 oz each)
  • 3 tbsp Extra virgin olive oil
  • 1 tbsp Fresh lemon juice
  • 1 tsp Lemon zest
  • 4 cloves Garlic, smashed and minced
  • 1 tbsp Fresh rosemary, finely chopped
  • 1 tbsp Fresh thyme leaves
  • 1 tsp Kosher salt
  • 1/2 tsp Freshly cracked black pepper

Instructions:

  1. Pat the 4 chicken breasts with paper towels until they are bone dry. Note: Surface moisture creates steam, which prevents that golden brown crust we want.
  2. In a small bowl, whisk the 3 tbsp olive oil, lemon juice, zest, garlic, rosemary, thyme, salt, and pepper.
  3. Rub the herb mixture all over the chicken, making sure to get into every nook and cranny.
  4. Place your skillet over medium high heat with a splash of oil until the oil shimmers and swirls easily.
  5. Lay the chicken in the pan away from you to avoid splashes. Note: Don't crowd the pan; if they are touching, they will steam instead of sear.
  6. Let it sit undisturbed for 6-7 minutes until the edges turn opaque and the bottom is deeply golden.
  7. Turn the breasts over using tongs.
  8. Continue for another 6-8 minutes until the internal temperature reaches 165°F (74°C).
  9. Remove the chicken to a clean plate and tent loosely with foil for 5 minutes.
  10. Slice against the grain for the most tender bite.