Ingredients:

  • 4 boneless skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 1 tsp Kosher salt
  • ½ tsp Black pepper
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • ½ cup all-purpose flour
  • 1 large egg
  • 2 tbsp milk
  • 2 tbsp olive oil
  • 3 tbsp unsalted butter
  • 4 cloves fresh garlic, smashed

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire breast is a uniform thickness of about ¾ inch.
  2. Combine salt, pepper, garlic powder, and paprika in a small bowl, then coat both sides of the chicken breasts generously.
  3. Set up a three-bowl breading station: one with flour, one with the beaten egg and milk, and a third for a final light dusting of flour.
  4. Dip the chicken in flour (shaking off excess), dip into the egg wash, and finish with a final light coat of flour.
  5. Heat olive oil in a heavy-bottomed skillet over medium-high heat until it shimmers.
  6. Carefully place chicken in the pan, pressing down lightly, and cook undisturbed for 5–7 minutes until a mahogany crust forms.
  7. Flip the chicken and add the unsalted butter and smashed garlic cloves to the pan. Baste the chicken with the melting garlic butter for the final 3 minutes of cooking until the internal temperature reaches 165°F.