Ingredients:

  • 4 (6 oz / 170g) chicken breasts, butterflied
  • 1 tbsp (15ml) avocado oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (2g) smoked paprika
  • 4 tbsp (56g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • 1 tbsp (15ml) fresh lemon juice
  • 1 tbsp (4g) fresh parsley, chopped

Instructions:

  1. Prepare the protein by slicing horizontally into the thickest part of each chicken breast, stopping just before cutting through, and opening it like a book. Pat the meat completely dry with paper towels and season both sides with salt, pepper, and paprika.
  2. Heat avocado oil in a cast iron or stainless steel skillet over medium-high heat until the oil begins to shimmer.
  3. Place chicken in the pan and sear for 3–5 minutes per side without moving them, until a deep mahogany crust forms and the internal temperature reaches approximately 150°F (65°C).
  4. Reduce the heat to medium. Add the unsalted butter and minced garlic to the skillet.
  5. As the butter foams, spoon the garlic butter over the chicken (basting) to finish the cooking process and infuse flavor.
  6. Stir in the fresh lemon juice and garnish with chopped parsley before serving.