Ingredients:

  • 4 (6 oz) boneless skinless chicken breasts
  • 1 tbsp neutral oil
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder

Instructions:

  1. Place each chicken breast between two sheets of parchment paper and use a meat mallet to gently pound the thickest part until the entire piece is a uniform thickness of about 3/4 inch.
  2. Pat the chicken completely dry with paper towels. In a small bowl, combine 1 tsp kosher salt, 1/2 tsp cracked black pepper, 1 tsp garlic powder, 1 tsp smoked paprika, and 1/2 tsp onion powder; season both sides of the chicken generously, pressing the spices into the meat.
  3. Heat 1 tbsp neutral oil in a heavy-bottomed skillet over medium-high heat until it shimmers and just begins to smoke.
  4. Carefully lay the chicken in the pan and sear without moving for 5–6 minutes until a deep golden brown crust forms.
  5. Flip the chicken and add 1 tbsp unsalted butter to the pan. Spoon the melting butter over the chicken as it finishes cooking for another 4–5 minutes.
  6. Remove the chicken from the pan once the internal temperature reaches 160°F (71°C).
  7. Transfer the chicken to a plate and let it rest for 5 minutes until the internal temperature carries over to 165°F (74°C).