Ingredients:

  • 1.5 lbs chicken tenderloins
  • 1 tsp kosher salt
  • 0.5 tsp coarse black pepper
  • 0.5 tsp smoked paprika
  • 2 tbsp avocado oil
  • 3 tbsp unsalted butter
  • 4 cloves garlic, smashed and peeled
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 tbsp fresh parsley, finely chopped

Instructions:

  1. Identify the white tendon in the chicken tenderloin; hold the tip with a paper towel and use kitchen shears to snip it out.
  2. Pat the chicken completely dry with paper towels to ensure a proper Maillard reaction and mahogany crust.
  3. Season the chicken aggressively on all sides with kosher salt, coarse black pepper, and smoked paprika.
  4. Heat avocado oil in a large cast iron skillet over medium-high heat until shimmering.
  5. Add chicken to the pan in a single layer; sear for 3-4 minutes without moving until a deep brown crust forms.
  6. Flip the chicken. Reduce heat to medium-low and add the unsalted butter, smashed garlic, thyme, and rosemary.
  7. Tilt the pan and use a large spoon to continuously baste (nappe) the chicken with the foaming aromatic butter for the final 2-3 minutes of cooking.
  8. Remove from heat once the internal temperature reaches 165°F. Garnish with fresh parsley and serve immediately.