Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Use a meat mallet to pound the thickest part of the breast until it is an even thickness of about 3/4 inch.
  2. Season both sides of the chicken generously with salt, pepper, and garlic powder.
  3. Heat olive oil in a 12-inch stainless steel or cast iron skillet over medium-high heat until it shimmers.
  4. Place chicken in the pan, leaving space between pieces. Sear undisturbed for 5–7 minutes until a golden-brown crust forms.
  5. Flip the chicken and cook for another 5–7 minutes, or until the internal temperature reaches 160°F (71°C). Remove chicken to a plate to rest.
  6. Reduce heat to medium. Add butter to the pan; once foaming, stir in minced garlic for 30 seconds.
  7. Pour in chicken broth and lemon juice, scraping the bottom of the pan to release the browned bits. Simmer for 2–3 minutes until reduced by half.
  8. Stir in chopped parsley and pour the sauce over the rested chicken breasts.