Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp fine sea salt
  • 0.5 tsp freshly cracked black pepper
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter, softened to room temperature
  • 4 cloves garlic, finely minced
  • 1 tbsp fresh Italian parsley, finely chopped
  • 0.5 tsp dried oregano
  • 1 tsp fresh lemon juice

Instructions:

  1. Preheat your oven to 400°F (200°C). Grab your chicken and pat it completely dry with paper towels. Note: Surface moisture is the enemy of a good crust; the butter won't stick to wet meat.
  2. Season both sides of the 1.5 lbs of chicken breasts aggressively with 1 tsp salt, 0.5 tsp black pepper, and 1 tsp smoked paprika.
  3. In a small bowl, combine 4 tbsp softened butter, 4 minced garlic cloves, 1 tbsp chopped parsley, 0.5 tsp dried oregano, and 1 tsp lemon juice.
  4. Mash the mixture with a fork until it forms a uniform, thick compound butter paste.
  5. Coat every inch of the chicken with the garlic butter paste. Use your hands or a brush to ensure it is thick and even on both sides.
  6. Arrange the chicken on a rimmed baking sheet or in a cast iron skillet. Make sure the pieces aren't touching to allow air to circulate.
  7. Bake for 18 to 22 minutes. Check the thickest part of the breast with your thermometer.
  8. Pull the chicken out of the oven when it reaches an internal temperature of 160°F (71°C). It will look golden and the butter will be sizzling.
  9. Transfer the chicken to a clean plate or cutting board and let it rest for 5 minutes.
  10. Spoon the remaining butter juices from the pan over the meat before serving.