Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • 1 tsp fine sea salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp avocado oil
  • 1/2 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped
  • 1 tsp cornstarch
  • 1 tsp cold water

Instructions:

  1. Place chicken breasts between parchment paper and pound to a uniform 1-inch thickness.
  2. Pat the chicken extremely dry with paper towels.
  3. Rub the salt, pepper, garlic powder, and paprika evenly across all sides of the meat.
  4. Set a skillet over medium-high heat and add avocado oil; wait until the oil shimmers and begins to smoke.
  5. Lay the chicken in the pan and cook undisturbed for 5–7 minutes until a deep crust forms.
  6. Flip the chicken and cook for another 5–7 minutes.
  7. Remove the chicken when the internal temperature hits 160°F (71°C) and let it rest on a plate.
  8. Lower pan heat to medium, add minced garlic, and sauté for 30 seconds.
  9. Pour in chicken broth and lemon juice, whisking to scrape up the brown bits (fond) from the bottom.
  10. Stir in the cornstarch and water slurry and simmer for 2 minutes until the sauce thickens.
  11. Stir in fresh parsley and pour the sauce over the rested chicken.