Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 2 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1 tbsp cold unsalted butter

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Moisture on the surface creates steam, which prevents browning.
  2. Use a meat mallet to pound the thickest part of the breast to an even thickness.
  3. Rub salt, pepper, garlic powder, and paprika evenly across both sides.
  4. Heat olive oil in a 12 inch skillet over medium high heat until shimmering.
  5. Place chicken in the pan and sear undisturbed for 5-7 minutes until a mahogany crust forms.
  6. Flip and cook for another 5-7 minutes until the internal temperature hits 165°F.
  7. Remove chicken to a plate to rest. Note: This lets juices redistribute so they don't run out immediately.
  8. Lower heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
  9. Pour in chicken broth and lemon juice, scraping the bottom of the pan to release the fond.
  10. Stir in dried oregano and whisk in cold butter. Return the chicken to the pan for 1 minute to glaze.