📖 Instructions

1. Pat the chicken dry: Start by taking your chicken breasts and patting them thoroughly dry with paper towels. This step is super important for achieving that lovely golden-brown sear, so don't skip it! Damp chicken steams, rather than sears, and we want glorious color.
2. Season generously: In a small bowl, mix together the garlic powder, onion powder, dried oregano, paprika, salt, and black pepper. Sprinkle this seasoning blend liberally over both sides of each chicken breast. Really get in there, make sure every inch is covered. Gently rub the seasoning into the chicken with your hands to help it adhere.
3. Prepare the garlic butter: In a separate small microwave-safe bowl, melt the unsalted butter. Once melted, stir in the minced fresh garlic and the chopped fresh parsley. Give it a good stir so the garlic and parsley are well distributed.
4. Preheat your skillet: Place a large, heavy-bottomed skillet (cast iron or stainless steel works best) over medium-high heat. Add the olive oil to the hot skillet. You wanna make sure the oil is shimmering but not smoking. This usually takes about 2-3 minutes.
5. Sear the chicken: Carefully place the seasoned chicken breasts into the hot skillet. Don't overcrowd the pan; if your skillet isn't big enough to hold all the chicken with a bit of space between each piece, cook them in batches. Sear for about 4-6 minutes per side, or until each side is beautifully golden brown and has a nice crust. You'll know it's ready to flip when it releases easily from the pan.
6. Lower the heat and add butter mixture: Once both sides are seared, reduce the heat to medium-low. Pour the prepared garlic-butter-parsley mixture over the chicken breasts. As the butter melts and sizzles, use a spoon to baste the chicken, repeatedly spooning the flavored butter over the chicken for about 2-3 minutes. This infuses the chicken with even more garlicky goodness and helps keep it moist.
7. Check for doneness: Continue cooking for another 2-5 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C) using an instant-read meat thermometer. The chicken should be opaque throughout. This is crucial for food safety and ensuring it's cooked all the way through, but please don't overcook it! Overcooked chicken is a sad chicken.
8. Rest the chicken: Once cooked, carefully transfer the chicken breasts to a cutting board. Loosely tent them with foil and let them rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring that every bite is incredibly juicy and tender. If you slice it too soon, all those delicious juices will run out onto your board.
9. Serve and enjoy: Slice the chicken against the grain, if desired, or serve whole. Drizzle any remaining garlic butter from the skillet over the top. Garnish with a little extra fresh parsley, if you're feeling fancy. Serve hot and bask in the glory of your perfectly juicy, garlic-infused chicken breast! It's really simple but oh-so-good.