Pan-Seared Chicken Breast

Step-by-step instructions.

1. Even out the thickness

   Pat the chicken dry. Pound thick ends to about ¾ inch between sheets of parchment. Season with salt, paprika, garlic powder, and pepper.

2. Heat the skillet

   Heat a large cast-iron or heavy skillet over medium-high heat. Add oil; it should shimmer without smoking heavily. Add chicken with space between pieces, cooking in batches if necessary.

3. Sear and finish

   Sear undisturbed for 5–7 minutes until golden and the chicken releases easily. Flip and reduce heat to medium-low. Add butter and crushed garlic; spoon the melted butter over the chicken as it finishes. Cook another 5–9 minutes, until each breast reaches 165°F. If garlic starts burning, remove it.

4. Rest and slice

   Transfer to a clean board and rest 5 minutes. Slice across the grain and serve with lemon wedges and a spoonful of pan butter.