Ingredients
Method
Preparation
- Gently pound chicken breasts to a thickness of about 1/2 inch to ensure even cooking.
- Sprinkle both sides of the chicken with the seasoning, kosher salt, and black pepper.
Cooking
- In a large skillet, heat the olive oil over medium-high heat until shimmering.
- Lay the chicken in a single layer without moving for about 5-7 minutes until golden and crusted.
- Turn the chicken and cook for another 5 minutes, or until the internal temperature reads 165°F. Remove the chicken and allow it to rest.
- Pour in the white wine or broth, scraping up any browned bits from the skillet.
- Add in the butter and stir until melted, then incorporate minced garlic and cook for 30-60 seconds until fragrant.
- Nestle the chicken back into the skillet, ensuring each piece is well-coated in the garlic-butter sauce.
Serving
- Top with fresh parsley if desired, and serve right away.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Freeze for up to 3 months for meal prep.
