Garlic Herb Baked Chicken Breast

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  2 tbsp Butter
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  1 tsp Basil, Dried
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  0.5 tsp Oregano, Dried
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  0.5 tsp 1/2 tsp dried basil ($0.05)
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  0.3 tsp Garlic powder
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  0.3 tsp Onion powder
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  0.3 tsp 1/4 tsp salt ($0.02)
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  freshly cracked pepper ($0.02)
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  1 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

Instructions

1. 1Pat the chicken breasts dry with a paper towel. If thicker than 3/4" at the thickest point, place on a cutting board, cover with plastic wrap, and gently pound until 1/2–3/4" thick throughout.
2. 2Stir together the salted butter, fresh parsley, dried oregano, dried basil, garlic powder, onion powder, salt, and freshly cracked pepper until well combined and paste-like.
3. 3Heat a large skillet over medium-high heat for 1–2 minutes until a drop of water sizzles on contact.
4. 4Place the chicken breasts in the skillet, spacing them 2–3 inches apart, and cook 6–8 minutes over medium-high heat until the bottom is golden brown.
5. 5Flip the chicken, spread the garlic herb butter over the top surface of each breast, reduce heat to medium, and cook 7–10 minutes over medium heat until the internal temperature reaches 165°F when measured at the thickest point with a meat thermometer.
6. 6Remove the skillet from heat and let the chicken rest for 5 minutes.
7. 7Divide the chicken evenly into 2 airtight containers while hot. Store in the refrigerator for up to 4 days.