Ingredients:

  • 1.5 lbs chicken breast, sliced into thin cutlets
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp paprika
  • 2 tbsp olive oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides evenly with salt, pepper, and paprika.
  2. Heat olive oil over medium-high heat in a 12-inch skillet until it shimmers.
  3. Add chicken in a single layer. Sear for 3–5 minutes per side without moving them until a mahogany-colored crust forms, then remove chicken to a plate.
  4. Reduce heat to medium. Add butter to the same pan and swirl as it melts.
  5. Stir in the minced garlic and cook for 60 seconds until it smells fragrant and golden.
  6. Stir in lemon juice, return the chicken to the pan, and spoon the bubbling garlic butter over the meat for 1–2 minutes until internal temperature reaches 160°F (71°C).
  7. Garnish with chopped fresh parsley.
  8. Let the meat rest for 3 minutes before serving.