Bright and Herbal Chicken Breast

1. Prep the chicken (pick one method). For quickest, most even cooking: slice each chicken breast in half horizontally to make 4 cutlets (about 1/2 inch thick). Pat dry. Season with 1 teaspoon salt, pepper, and garlic powder if using.
   
   Alternative: If you would rather not slice, lightly pound each breast to an even thickness (about 3/4 inch). You may need a little more cook time in Step 2.
2. Sear until golden. Heat a large skillet over medium-high heat. Add olive oil. Add chicken and sear until deeply golden and the thickest part reads 160°F, about 2 to 4 minutes per side for 1/2-inch cutlets (thicker pieces may need 4 to 6 minutes per side). Transfer to a plate and loosely tent with foil. Rest 5 minutes.
3. Build the sauce base. Reduce heat to medium. If the pan looks dry, add a small drizzle of oil. Add garlic and cook, stirring constantly, just until fragrant, 10 to 20 seconds.
4. Deglaze. Add chicken broth and scrape up the browned bits. Simmer 1 to 2 minutes.
5. Brighten and reduce. Stir in lemon zest, lemon juice, Dijon, and honey if using. Simmer 1 to 2 minutes, until the sauce reduces slightly (aim for roughly 1/3 reduction and a lightly glossy look).
6. Finish with butter and herbs. Turn heat to low. Whisk in butter until glossy and emulsified. Stir in parsley and dill or basil. Taste and adjust with the remaining 1/4 teaspoon salt, more lemon, or a pinch of red pepper flakes.
7. Return chicken to the pan. Add chicken back in along with any juices on the plate. Spoon sauce over top and warm for 30 to 60 seconds. If you did not temp earlier, confirm the thickest part reaches 165°F before serving.
8. Serve. Slice and serve with extra herbs and lemon wedges. Don’t be shy with the sauce.

Pan note: Stainless steel or cast iron gives you better browning (and better sauce). Nonstick works, but you’ll get less fond, so the sauce will be a little less intense.