Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter

Instructions:

  1. Use paper towels to pat the chicken breasts completely dry to ensure a proper sear.
  2. Mix the salt, pepper, garlic powder, and paprika. Rub the mixture evenly over all sides of the chicken and let them sit at room temperature for 15 minutes to dry brine.
  3. Place a cast iron or oven-safe skillet over medium-high heat. Add the olive oil; once it shimmers and barely begins to smoke, add the chicken breasts.
  4. Sear the chicken for 3–5 minutes without moving them until a deep mahogany-colored crust forms.
  5. Flip the breasts and immediately add the butter to the pan. Spoon the foaming melted butter over the chicken for 2 minutes.
  6. Transfer the skillet to the oven and cook until the internal temperature reaches 165°F (74°C) as measured by a meat thermometer.
  7. Remove from oven and let the chicken rest for 5-10 minutes to allow juices to redistribute before slicing.