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From New York Times Cooking

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Perfectly golden, juicy chicken breasts basted in a fragrant garlic-herb butter sauce. This simple yet elegant technique creates a beautiful golden crust and locks in all the flavor. Ready in under 20 minutes, it’s the ultimate weeknight dinner.

Ingredients:

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•   1 1/2 - 2 lbs boneless skinless chicken breasts
•   salt
•   black pepper
•   1 tbsp vegetable oil (or canola oil)
•   3 tbsp unsalted butter
•   4 cloves garlic (smashed and peeled)
•   4 rosemary sprigs (or thy or sage springs, or a mix)

Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.

Directions

1. Use a meat mallet or heavy skillet to pound boneless, skinless chicken breasts to an even thickness (about ½-inch thick). Pat completely dry with paper towels, then season generously on all sides with salt and black pepper. Coat all sides with vegetable or canola oil.
2. Heat a large, preferably cast-iron, skillet over medium-high heat until just smoking. Carefully add the chicken breasts and cook without moving until golden brown underneath, about 3 to 5 minutes.
3. Reduce the heat to medium-low. Flip the chicken and add unsalted butter, smashed and peeled garlic cloves, and herb sprigs (rosemary, thyme, or sage, or a mix) to the skillet.
4. When the butter is foaming, tilt the skillet slightly so the butter pools. Using a large spoon, continuously baste the chicken by spooning the melting butter over the tops until the chicken is cooked through and an instant-read thermometer registers 165°F (74°C), about 3 to 5 minutes. Be sure to spoon butter onto any pale areas to create an even golden crust.
5. Transfer the chicken to plates and spoon all the butter, garlic, and herbs from the skillet over the top. Let rest for 5 minutes before slicing. Serve warm and enjoy!