Ingredients:

  • 4 boneless skinless chicken breasts, pounded to even thickness (1.5 lbs / 680g)
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 2 tbsp (30ml) avocado oil
  • 3 tbsp (42g) unsalted butter
  • 3 cloves (9g) garlic, minced
  • ½ cup (120ml) low-sodium chicken broth
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Pound the thickest part of the chicken breasts until they are a uniform thickness of about ¾ inch. Pat the meat completely dry with paper towels and season generously with salt and pepper on both sides.
  2. Place a 12-inch cast iron or stainless steel skillet over medium-high heat and add the avocado oil. Heat until the oil shimmers.
  3. Carefully lay the chicken in the pan without crowding. Sear without moving for 5–6 minutes until a mahogany-colored crust forms and the meat releases easily from the pan.
  4. Flip the chicken and sear for another 5 minutes, or until the internal temperature reaches 160°F (71°C). Remove chicken to a plate and let it rest for 5 minutes.
  5. Reduce heat to medium. In the same pan, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant.
  6. Pour in the chicken broth and lemon juice, scraping the bottom of the pan to release the brown bits (fond). Simmer for 3 minutes until slightly reduced.
  7. Stir in the chopped parsley and pour the sauce over the rested chicken breasts.