Ingredients:

  • 4 skinless, boneless chicken breasts (approx. 680 g)
  • 1 ½ tsp Kosher Salt
  • ½ tsp Freshly cracked Black Pepper
  • ½ tsp Garlic Powder
  • 2 Tbsp Olive Oil (high-heat cooking oil)
  • 3 Tbsp cold Unsalted Butter, cut into cubes
  • 2 smashed cloves Garlic
  • 4 sprigs Fresh Thyme
  • 2 sprigs Fresh Rosemary
  • ½ Lemon (zest and 2 thin slices)

Instructions:

  1. Preheat the oven to 400°F (200°C). Pat the chicken breasts very dry. Pound the thickest ends lightly to ensure uniform thickness (about 1 inch/2.5 cm).
  2. Combine salt, pepper, and garlic powder in a small bowl. Season both sides of the chicken breasts generously, ensuring a uniform coating.
  3. Heat the oven-safe skillet (cast iron or stainless steel) over high heat. Add the 2 Tbsp of olive oil until shimmering.
  4. Place the seasoned chicken breasts gently into the hot skillet. Reduce heat slightly to medium-high. Sear undisturbed for 3-4 minutes until a deep golden-brown crust forms.
  5. Flip the chicken breasts. Immediately add the cold butter cubes, smashed garlic cloves, thyme, rosemary sprigs, and lemon slices to the pan.
  6. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted herb butter over the chicken breasts for about 60 seconds.
  7. Transfer the entire skillet to the preheated oven. Roast for 10–15 minutes. Check the internal temperature frequently using an instant-read thermometer, removing the chicken when it reaches 160°F (71°C).
  8. Carefully remove the skillet from the oven. Transfer the chicken breasts immediately to a clean cutting board or plate. Loosely tent with foil and allow it to rest for 10 minutes. The internal temperature will rise to 165°F (74°C).
  9. Slice the chicken breast against the grain, arrange on plates, and spoon the pan juices (discarding the spent herbs and lemon slices) and fresh lemon zest over the top before serving.