📖 Instructions

1. Pat the Chicken Dry: Begin by placing your chicken breasts on a clean cutting board. Using paper towels, pat them thoroughly dry on all sides. This step is crucial for achieving that beautiful golden-brown sear later on, as excess moisture prevents proper browning. Don't skip this part!
2. Butterfly the Chicken: For even cooking, we're going to butterfly the chicken breasts. Place one hand flat on top of a chicken breast. With your other hand, use a sharp chef's knife to slice horizontally through the thickest part of the breast, almost all the way through, leaving about half an inch connected on one side. Open it up like a book. If your breasts are particularly thick, you can even gently pound them to an even 1-inch thickness using a meat mallet between two pieces of plastic wrap. This ensures consistent cook time and juiciness.
3. Season the Chicken: In a small bowl, combine the minced garlic, dried oregano, salt, black pepper, and paprika. Mix them together well. Now, generously rub this seasoning mixture over both sides of each butterflied chicken breast. Make sure every inch is covered! You can even gently massage it in to really infuse that garlic flavor. Let the chicken sit for at least 5-10 minutes at room temperature while you prepare your skillet, allowing the flavors to meld.
4. Heat the Skillet: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best for searing) over medium-high heat. Add the olive oil. Allow the oil to heat up until it's shimmering and just barely starting to smoke. This indicates it's hot enough for a good sear.
5. Sear the Chicken: Carefully place the seasoned chicken breasts into the hot skillet in a single layer, ensuring not to overcrowd the pan. If necessary, cook in batches. Cook for 4-6 minutes on the first side without moving them. You're looking for a deep, golden-brown crust to form. Resist the urge to peek or move them too early; patience is key here!
6. Flip and Finish: Once the first side is beautifully golden, flip the chicken breasts over. Immediately add the butter to the skillet. As the butter melts, it will mix with the pan drippings and garlic, creating an incredible aroma. You can tilt the pan and use a spoon to baste the chicken with this flavorful butter as it cooks. Continue cooking for another 4-6 minutes on the second side, or until the chicken reaches an internal temperature of 165°F (74°C) when checked with an instant-read thermometer at the thickest part. This temperature is crucial for food safety and optimal juiciness. If it's not quite there, keep going a minute or two longer.
7. Rest the Chicken: Once cooked, transfer the chicken breasts to a clean cutting board. Tent them loosely with foil and let them rest for 5-10 minutes. This resting period is vital! It allows the juices to redistribute throughout the meat, preventing them from escaping when you slice it, ensuring a truly juicy result. Don't rush this step!
8. Slice and Serve: After resting, slice the chicken breasts against the grain into desired portions. You can drizzle any remaining pan juices over the top for extra flavor. Serve immediately with your favorite sides like roasted vegetables, mashed potatoes, or a fresh salad. Enjoy your perfectly juicy, garlic-infused chicken!