Step 1

Preheat oven to 200°C (400°F). Pat your chicken dry with paper towels and season liberally with salt and pepper on both sides.

Step 2

Heat one tablespoon of vegetable oil over medium heat in a large, oven-safe skillet until shimmering. Place the chicken breast-side down in the pan and sear chicken without touching until skin is deep brown and crispy, about 8-10 minutes. Flip chicken using tongs and cook the other side for about 5-10 more minutes.

Step 3

Remove chicken from pan, transfer to a plate, uncovered to ensure skin remains crispy. Set aside.

Step 4

In the same pan, reduce heat to medium-low and 20 grams of butter. Melt until foamy and add the garlic. Cook, stirring constantly, until very fragrant, about 30 seconds.

Step 5

Switching to a whisk, slowly drizzle in milk while whisking constantly. Once all of the milk is added continue whisking until it reaches a simmer.

Step 6

Return chicken to the skillet and move to the oven and finish cooking until done, or when an instant-read thermometer reads 74°C (165°F) when inserted into the thickest part of the breast, about 15-20 minutes.

Step 7

Remove from oven and take the chicken out the pan and allow to rest while finishing sauce. Return the skillet to medium-low heat and, whisking constantly, add butter one pat at a time, whisking until one pat is completely incorporated until adding another. Sauce should be glossy and homogenous. Simmer for about 5 minutes further until slightly thickened and reduced.

Step 8

In the meantime, transfer chicken to a cutting board and using a sharp knife, divide into 4-6 pieces. Transfer back into the skillet or into a serving dish and pour sauce over chicken,

Step 9

Serve immediately, preferably with a side of crusty bread.