Garlic Chicken

Pat the chicken breasts dry with paper towels and season both sides generously with salt, thyme, and rosemary.

Mince the garlic pods finely.

Heat the olive oil in a large skillet over medium-high heat until shimmering.

Place the seasoned chicken breasts in the hot skillet and sear for 5–6 minutes per side until golden brown and cooked through.

Transfer the cooked chicken to a warm plate and tent loosely with foil to keep warm.

Add the minced garlic to the same skillet over medium heat and sauté for 1–2 minutes until fragrant, stirring occasionally.

Pour the white wine into the skillet, scraping the bottom with a wooden spoon to release any browned bits.

Simmer the wine sauce for 2–3 minutes until slightly reduced.

Return the chicken breasts to the skillet, nestling them into the garlic-wine sauce.

Warm the chicken in the sauce for 1–2 minutes, then transfer to a serving plate and pour the sauce over the top.

Garnish with the chopped fresh parsley before serving.