Ingredients:

  • 1.5 lbs boneless skinless chicken breasts, sliced into medallions
  • 1 tsp salt
  • ½ tsp black pepper
  • 2 tbsp olive oil
  • ½ cup unsalted butter, cubed
  • 3 tbsp fresh garlic, minced
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh chives, minced
  • 1 tsp red pepper flakes
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh thyme leaves

Instructions:

  1. Pat the chicken medallions dry with paper towels and season both sides evenly with salt and pepper.
  2. Heat olive oil in a 12-inch skillet over high heat until it shimmers. Add chicken in a single layer and cook for 5–7 minutes per side until golden brown and cooked through. Transfer chicken to a plate and set aside.
  3. Reduce heat to medium. Add the cubed butter to the same skillet. Once the butter melts and begins to foam, stir in the minced garlic and red pepper flakes. Sauté for 1–2 minutes until the garlic is fragrant and translucent.
  4. Stir in the fresh parsley, chives, thyme, lemon zest, and lemon juice. Scrape the bottom of the pan with a wooden spoon to incorporate the fond into the sauce.
  5. Return the chicken and any accumulated juices to the pan. Toss for 1 minute until the sauce is velvety and the chicken is fully glazed.