Ingredients:

  • 1.5 lbs boneless, skinless chicken breasts
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • ½ cup all-purpose flour
  • ½ tsp garlic powder
  • ½ tsp paprika
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Moisture is the enemy of a crispy crust.
  2. Place breasts between two sheets of plastic wrap and gently pound the thickest part with a mallet until the breast is an even thickness of about ¾ inch.
  3. Whisk the flour, garlic powder, and paprika in a shallow bowl.
  4. Dredge each breast in the flour mixture, shaking off any excess to leave a thin coating.
  5. Heat olive oil in a large skillet over medium high heat until shimmering.
  6. Add the butter; once it foams and stops sizzling, place the chicken in the pan.
  7. Cook undisturbed for 5–7 minutes until a mahogany crust forms.
  8. Flip and cook for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
  9. Transfer the chicken to a plate and let it rest for 5 minutes to allow juices to redistribute.