Pat chicken breast dry.

If the breast is unevenly thick, pound it out until mostly even.

Season chicken with seasonings.

Cover both sides with a layer of full fat sour cream. I do about 3 tablespoons on both sides.

Let marinate for 30 minutes.

In a cast iron: sear on high heat with avocado oil for 2-4 minutes or until it is golden.

Flip and add 1 tablespoon butter. Start basting the chicken with butter (spooning it over).

After you’ve covered the chicken, reduce heat to low and put a lid on the pan for 8-10 minutes, until internal temp is 165 F.

Let rest for 5 minutes before cutting into it.