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
- 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.
- 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.
- 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.
- Category: Main dish
- Method: Stovetop
- Cuisine: Chicken
- Diet: Gluten Free
