Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1/4 cup low-sodium chicken bone broth
  • 1 tbsp fresh lemon juice
  • 2 cloves garlic, minced

Instructions:

  1. Pat the 2 lbs boneless skinless chicken thighs aggressively dry with paper towels. Note: Excess moisture creates steam, which prevents browning.
  2. Mix 1 tsp sea salt, 1/2 tsp black pepper, 1 tsp smoked paprika, and 1/2 tsp garlic powder in a bowl. Coat both sides of the chicken, pressing the spices in with your fingers.
  3. Heat 1 tbsp avocado oil in a cast iron skillet over medium high heat. Wait until the oil shimmers and barely begins to smoke.
  4. Place the chicken in the pan, leaving space between each piece. Sear undisturbed for 5–7 minutes until a deep golden brown crust forms.
  5. Flip the pieces. Cook for another 5–7 minutes until the internal temperature hits 160°F (71°C).
  6. Lower the heat to medium. Add 1 tbsp unsalted butter and 2 cloves of minced garlic. Swirl the pan to baste the chicken for 60 seconds.
  7. Move the chicken to a plate to rest. Pour 1/4 cup low sodium chicken bone broth and 1 tbsp fresh lemon juice into the hot pan.
  8. Scrape the bottom of the pan with a spoon to mix the brown bits into the sauce. Garnish with 1 tsp chopped fresh parsley and serve.