Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (8g) dried Italian seasoning
  • 1 tsp (3g) garlic powder
  • 1 tsp (3g) smoked paprika
  • 1 tsp (6g) kosher salt
  • 1/2 tsp (1g) cracked black pepper
  • 1/4 tsp (0.5g) crushed red pepper flakes
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tbsp (14g) unsalted butter

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and use a mallet to pound the thickest part until the breast is a uniform 3/4 inch (2cm) thickness.
  2. Pat the chicken bone-dry with paper towels to ensure a proper crust forms.
  3. Mix the dried Italian seasoning, garlic powder, smoked paprika, kosher salt, black pepper, and red pepper flakes. Coat both sides of the chicken generously, pressing the spices into the meat.
  4. Heat olive oil in a large oven-safe skillet over medium-high heat until the oil shimmers and just begins to smoke.
  5. Place chicken in the pan without crowding. Sear for 5-6 minutes without moving them until a deep golden-brown crust forms.
  6. Turn the chicken over. Add the butter to the pan and spoon the melted foaming butter over the chicken as it cooks.
  7. Cook for another 5-7 minutes until a meat thermometer inserted into the thickest part reaches 160°F (71°C).
  8. Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes to reach a final internal temperature of 165°F (74°C).