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Pan Seared Chicken Breast

Pan Seared Chicken Breast
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Ingredients

Scale
  • 2 boneless skinless chicken breasts or 4 cutlets (about 1 pound, organic if possible)
  • 1 to 1 ¼ teaspoons kosher salt
  • ½ teaspoon each garlic powder, onion powder, dried oregano, and smoked paprika
  • Freshly ground black pepper
  • 2 tablespoons olive oil

Instructions

  1. If you buy the chicken as breasts that are not already butterflied or in cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Unfold the breast like a book, then cut along the fold to separate the two halves.
  2. Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 1/4 teaspoons if the chicken is closer to 1 1/2 pounds).  In a small bowl, mix the garlic powder, onion powder, oregano, smoked paprika, and a few grinds of black pepper, then sprinkle over the chicken.
  3. Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing (if desired) and serving. Leftovers last up to 3 days refrigerated.

Find it online: https://www.acouplecooks.com/pan-seared-chicken-breast/