Ingredients:

  • 1.5 lbs chicken breast cutlets, pounded to even thickness
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 4 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice

Instructions:

  1. Pat the chicken breasts completely dry with paper towels and season both sides with salt and pepper.
  2. Heat avocado oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering.
  3. Sear the chicken for 5–7 minutes per side until a deep golden-brown crust forms. Remove chicken to a plate and let it rest.
  4. Reduce skillet heat to medium. Add unsalted butter and scrape up the browned bits from the bottom of the pan.
  5. Once butter foams, stir in minced garlic and sauté for 60 seconds until fragrant and golden.
  6. Return chicken to the pan and continuously spoon the garlic butter over the meat for 2 minutes.
  7. Sprinkle Parmesan cheese directly over the chicken and allow it to bubble and melt into the sauce.
  8. Remove from heat and garnish with chopped fresh parsley and a squeeze of lemon juice.