Ingredients:

  • 4 (approx. 175-200 g / 6–7 oz each) skinless, boneless Chicken Breasts
  • 1 Tbsp (15 ml) Olive Oil (for seasoning)
  • 1 tsp (5 g) Fine Sea Salt, plus more to taste
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 1 Tbsp (15 ml) Unsalted Butter (for searing)
  • 1 Tbsp (15 ml) Extra Virgin Olive Oil (for searing)
  • 2 large cloves Garlic, finely minced
  • 2 sprigs Fresh Thyme (or 1 tsp dried)
  • 1/2 cup (120 ml) Low-Sodium Chicken Stock (or Dry White Wine)
  • 2 Tbsp (30 g) Cold Unsalted Butter, cut into two pieces (for emulsifying)
  • 1 Tbsp (15 ml) Fresh Lemon Juice
  • 1 Tbsp (5 g) Fresh Parsley, chopped (for garnish/finish)

Instructions:

  1. Trim and Pound: Place each chicken breast between two sheets of cling film or parchment paper. Use a meat mallet or rolling pin to gently pound the thickest part of the breast until it is uniform thickness (about 1/2 to 3/4 inch thick). Rub the pounded chicken breasts all over with the 1 Tbsp of olive oil, salt, and pepper.
  2. Heat the Pan: Place a heavy-bottomed skillet over medium-high heat for 2-3 minutes. Add the 1 Tbsp of butter and 1 Tbsp of olive oil to the hot pan. Swirl until the butter melts and foams slightly.
  3. Sear: Carefully place the seasoned chicken breasts in the hot pan (cook in batches if necessary). Do not move the chicken for the first 4 minutes to allow a crust to form.
  4. Flip, Finish, and Rest: Flip the chicken once a deep golden-brown crust develops. Reduce the heat slightly (to medium) and cook for another 3-4 minutes until the internal temperature reaches 165°F (74°C). Immediately remove the chicken, place on a cutting board, tent loosely with foil, and let rest for a crucial 5 minutes.
  5. Build the Sauce Base: Return the pan to medium-low heat. Add the minced garlic and thyme sprigs. Sauté for about 30 seconds until fragrant, scraping up all the browned bits (the fond) from the bottom of the pan with a wooden spoon.
  6. Deglaze and Reduce: Pour in the chicken stock (or wine). Bring the liquid to a rapid simmer, scraping vigorously until the bottom of the pan is clean. Reduce the liquid by half (about 2-3 minutes).
  7. Emulsify and Finish: Remove the pan from the heat. Whisk in the 2 Tbsp of cold butter, one piece at a time, until the sauce thickens slightly and becomes glossy. Stir in the lemon juice and fresh chopped parsley. Taste and adjust salt and pepper if needed. Discard the thyme sprigs.
  8. Serve: Slice the rested chicken breasts against the grain, arrange on plates, and spoon the sizzling lemon-herb pan sauce generously over the top. Serve hot.