Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tsp (6g) kosher salt
  • ½ tsp (1g) cracked black pepper
  • 2 tbsp (30ml) avocado oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (12g) garlic, minced
  • ¼ cup (15g) fresh basil leaves, chiffonade
  • 1 tbsp (15ml) fresh lemon juice
  • ¼ tsp (1g) red pepper flakes

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Use a meat mallet to pound the thickest part of the breast until the entire piece is a uniform thickness. Season both sides with salt and pepper.
  2. Heat avocado oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Sear chicken undisturbed for 5-7 minutes per side until a deep golden-brown crust forms and internal temperature reaches 160°F (71°C). Remove chicken to a plate.
  3. Lower heat to medium. Add butter to the pan, scraping up the brown bits. Once foaming, stir in minced garlic and red pepper flakes; sauté for 60 seconds. Stir in lemon juice and fresh basil.
  4. Return chicken to the pan for 60 seconds, spooning the garlic basil butter over the breasts. Remove from heat and let the meat rest for 5 minutes before serving.