Ingredients:

  • 1.5 lbs chicken breast, boneless and skinless
  • 1 tsp kosher salt
  • 1/2 tsp coarsely ground black pepper
  • 1/2 tsp smoked paprika
  • 1/4 cup all-purpose flour
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 2 sprigs fresh thyme
  • 2 cloves garlic, smashed

Instructions:

  1. Place the chicken between two sheets of plastic wrap. Using the flat side of a meat mallet, pound to an even 1/2-inch thickness.
  2. Remove the wrap and pat the meat bone-dry with paper towels. Season aggressively on both sides with salt, pepper, and smoked paprika.
  3. In a shallow dish, combine flour, garlic powder, and onion powder. Lightly dredge the chicken in the flour mixture, shaking off any excess.
  4. Heat a 12-inch cast iron or stainless steel skillet over medium-high heat. Add avocado oil and wait until it shimmers.
  5. Place chicken in the pan. Sear for 4-5 minutes per side until a mahogany-colored crust forms.
  6. During the last 2 minutes of cooking, add the butter, thyme sprigs, and smashed garlic to the pan. Spoon the foaming butter over the chicken.
  7. Remove the chicken when it reaches an internal temperature of 160°F (71°C). Let rest for 5 minutes to reach a final 165°F.