Ingredients:

  • 1.5 lbs chicken tenderloins, tendons trimmed
  • 1 tsp Kosher salt
  • 0.5 tsp freshly cracked black pepper
  • 0.5 tsp smoked paprika
  • 4 cloves fresh garlic, smashed and minced
  • 2 tbsp unsalted butter
  • 1 tbsp extra virgin olive oil
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp fresh lemon zest

Instructions:

  1. Pat the chicken tenderloins bone-dry with paper towels to ensure a proper sear. Season all sides aggressively with salt, pepper, and smoked paprika. Let rest for 5 minutes.
  2. Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add tenderloins in a single layer without crowding. Sear undisturbed for 3 minutes until a deep crust forms.
  3. Flip the chicken and cook for another 2 minutes. Reduce heat to medium.
  4. Add the butter, minced garlic, rosemary, and thyme to the pan. As the butter foams, spoon the herb-infused fat over the chicken for 2 minutes.
  5. Stir in lemon zest and remove from heat when internal temperature reaches 160°F (71°C). Allow to rest for 3 minutes before serving to reach 165°F.