Garlic Butter Pan-Seared Chicken Breasts

Ingredients

• 4 boneless, skinless chicken breasts
• 3 tablespoons unsalted butter
• 4 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth
• 1 tablespoon fresh lemon juice
• 2 tablespoons fresh parsley, chopped

Instructions

1. Pat the chicken breasts dry with paper towels. If they are very thick (over 1 inch), use a meat mallet or rolling pin to pound them to an even thickness of about 3/4 inch for faster, more even cooking.
2. In a small bowl, mix together the garlic powder, onion powder, paprika, Italian seasoning, salt, and black pepper. Season both sides of each chicken breast generously with the spice mixture.
3. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is melted and the pan is hot (a drop of water should sizzle), add the chicken breasts in a single layer. Do not crowd the pan.
4. Sear the chicken without moving it for 5-6 minutes until a deep golden-brown crust forms. Flip and cook for another 5-6 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate, tented loosely with foil.
5. Reduce the heat to medium. Add the remaining 2 tablespoons of butter to the same pan. Once melted, add the minced garlic and sauté for 30-60 seconds, stirring constantly, until fragrant — be careful not to burn it.
6. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the sauce simmer for 2-3 minutes until it reduces slightly.
7. Return the chicken breasts to the pan and spoon the garlic butter sauce over them. Simmer together for 1-2 minutes to warm the chicken through and coat it in the sauce.
8. Garnish with fresh chopped parsley and serve immediately. Spoon any remaining pan sauce over the chicken when plating.