Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 1/2 cup (65g) all-purpose flour
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) paprika
  • 1/2 tsp (3g) onion powder
  • 1/4 tsp (1g) cayenne pepper
  • 2 tbsp (30ml) neutral oil
  • 3 tbsp (42g) unsalted butter
  • 4 cloves (20g) garlic, smashed
  • 2 sprigs (4g) fresh thyme

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to gently pound the thickest part of the breast until the entire piece is an even 1/2 inch (1.25cm) thickness. Season both sides with salt and pepper.
  2. In a shallow bowl, whisk together the flour, garlic powder, paprika, onion powder, and cayenne.
  3. Press each breast firmly into the flour mixture, coating every surface. Shake off any excess flour and let the coated chicken rest for 2 minutes.
  4. Heat the neutral oil in a heavy-bottomed skillet over medium-high heat until the oil shimmers. Carefully lay the chicken in the pan and sear undisturbed for 4–5 minutes until a deep golden-brown crust forms. Flip the breasts.
  5. Immediately after flipping, drop the butter, smashed garlic, and herbs into the pan. Baste the chicken with the foaming butter until cooked through.