Ingredients:

  • 4 6 oz boneless, skinless chicken breasts
  • 2 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper

Instructions:

  1. Place chicken breasts between two sheets of parchment paper. Use a meat mallet to gently pound the thickest part until the entire piece is about 3/4 inch thick. Note: This ensures even cooking.
  2. Combine smoked paprika, garlic powder, onion powder, cayenne, thyme, oregano, salt, and black pepper in a small bowl.
  3. Pat the chicken breasts completely dry with paper towels. Coat both sides of the chicken with the spice mix, pressing it firmly into the meat.
  4. Heat neutral oil in a cast iron skillet over medium high heat until it begins to shimmer.
  5. Place the chicken in the pan. Sear for 5-7 minutes per side until a deep mahogany colored crust forms.
  6. Add butter to the pan during the last 2 minutes. Spoon the foaming butter over the chicken.
  7. Remove the chicken once the internal temperature hits 160°F (71°C).
  8. Transfer to a plate and let rest for 5 minutes. Note: Carry over heat brings it to the safe 165°F.