Pat the chicken dry with paper towels. Season both sides generously with salt and pepper.

Pound thicker areas to ensure even cooking.

Heat a large skillet over medium-high heat until hot.

Add the butter and let it melt and foam without burning.

Place the chicken in the hot skillet and cook undisturbed for 6 to 7 minutes until the first side is deeply golden.

Flip the chicken and cook the second side for another 6 to 7 minutes until the internal temperature reaches 165°F (74°C) at the thickest part.

Reduce the heat to medium-low and add the minced garlic to the pan. Sauté for 1 to 2 minutes until fragrant, stirring to infuse the butter without browning the garlic.

Tilt the pan and use a spoon to baste the garlic butter over each breast.

Transfer the chicken to a plate and let it rest for 3 to 5 minutes to allow juices to redistribute.

Sprinkle with chopped parsley and serve immediately.