Ingredients:

  • 1.5 lbs boneless skinless chicken breasts or thighs, sliced into thin cutlets
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 1/4 tsp paprika
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice

Instructions:

  1. Pat the chicken completely dry with paper towels. Note: Wet chicken steams instead of searing.
  2. Season both sides of the meat with salt, pepper, and paprika.
  3. Heat olive oil in a 12 inch cast iron or stainless steel skillet over medium high heat until it shimmers.
  4. Sear the chicken for 3–5 minutes per side until a deep golden brown crust forms.
  5. Remove chicken to a plate and set aside. Note: This prevents overcooking.
  6. Lower the heat to medium and add butter to the same pan.
  7. Once the butter is foaming, stir in minced garlic and sauté for 60 seconds until fragrant.
  8. Stir in lemon juice to deglaze the pan, scraping up the browned bits from the bottom.
  9. Return the chicken and any accumulated juices to the skillet.
  10. Spoon the bubbling garlic butter over the meat for 2 minutes until the sauce thickens and coats the chicken.