Half Recipe

Prepare chicken

Pat the chicken breast dry with paper towels. If the breast is very thick, slice horizontally to make a 1/2–3/4 inch (1.2–2 cm) thick cut or pound lightly between plastic wrap to even thickness. Season both sides evenly with 1 tsp salt and 1/2 tsp black pepper.

Sear

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. When butter foams and the pan is hot, add the chicken breast. Cook without moving 4–5 minutes until a deep golden crust forms. Flip and cook 4–5 more minutes until the internal temperature reaches 165°F (74°C) or the juices run clear. Transfer chicken to a plate and tent loosely with foil to rest while you make the pan sauce.

Build sauce

Reduce heat to medium. Add the minced garlic (2 cloves) to the skillet and sauté 20–30 seconds until fragrant, stirring constantly so it doesn’t burn.

Pour in 1/4 cup chicken stock (or water) and scrape the browned bits from the bottom of the pan with a wooden spoon (deglaze). Let the liquid bubble for 1–2 minutes to reduce slightly.

Stir in 1 tbs fresh lemon juice and 1 tbs chopped parsley. Swirl in the reserved juices from the resting chicken and, if desired, an additional 1/2 tbs butter to enrich the sauce. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return the chicken to the pan and spoon the sauce over it for 30–60 seconds to rewarm and coat.

Transfer the chicken to a serving plate, spoon remaining pan sauce over the top, and garnish with additional chopped parsley and lemon wedges. Serve immediately.