Ingredients:

  • 4 (6oz / 170g) boneless, skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced into a paste
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tbsp unsalted butter

Instructions:

  1. Prepare the meat. Pat the 4 chicken breasts dry with paper towels.
  2. Season thoroughly. Sprinkle the 1 tsp kosher salt and 1/2 tsp pepper over both sides of the chicken.
  3. Create the herb rub. In a small bowl, mix the 4 minced garlic cloves, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp smoked paprika, and 1 tbsp of the olive oil.
  4. Apply the paste. Rub the herb mixture onto the chicken until every inch is coated and fragrant.
  5. Heat the pan. Place the remaining 2 tbsp olive oil in the skillet over medium high heat.
  6. Start the sear. Lay the chicken in the pan until you hear a loud, consistent sizzle.
  7. Cook first side. Sizzle for 5 to 7 minutes until the edges turn opaque and the bottom is deep golden.
  8. Flip and finish. Turn the chicken over. Cook for another 5 to 6 minutes.
  9. The butter baste. Add the 1 tbsp unsalted butter to the pan. Spoon the foaming butter over the chicken for 2 minutes until the internal temp hits 162-165°F.
  10. Rest the meat. Move the chicken to a board and wait 5 minutes until the fibers relax and juices redistribute.