Juicy seared chicken in a buttery garlic sauce with fresh basil. Fast, fragrant, and weeknight friendly.

2 tablespoons olive oil

3 boneless skinless chicken breasts, halved and pounded thin

Salt and pepper, to taste

1 cup chicken broth

6 tablespoons unsalted butter

2 tablespoons garlic cloves, minced or grated

3 tablespoons fresh basil, chopped

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1. Cut three large boneless skinless chicken breasts in half, then pound to even thickness.

2. Season both sides with salt and pepper.

3. Heat olive oil in a large skillet over medium high heat until shimmering.

4. Sear the chicken for 6 minutes without moving it.

5. Flip and sear the second side for another 6 minutes. Work in batches if needed.

6. Remove chicken and rest on a plate. Chicken is done at 165°F.

7. Add butter to the hot pan, scrape up browned bits, and cook about 30 seconds.

8. Stir in garlic and cook about 1 minute until fragrant.

9. Pour in chicken broth and reduce, stirring 2 to 3 minutes until slightly thickened.

10. Turn off heat, return chicken, spoon sauce over, and top with fresh basil. Serve hot.

Store refrigerated in an airtight container for up to 3 days.

Reheat gently in a skillet with a splash of broth or in the microwave in short intervals.