Ingredients
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp smoked paprika (or regular paprika)
- 1 tsp onion powder
- ½ tsp dried oregano (or Italian seasoning)
- Salt and freshly ground black pepper, to taste
- 1 tbsp butter
- 2 cloves garlic, minced (optional)
- Fresh lemon juice (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the Chicken: Pat the chicken breasts dry with paper towels. Pound them lightly with a meat mallet for even thickness if needed.
- Season: In a small bowl, mix garlic powder, paprika, onion powder, oregano, salt, and pepper. Rub both sides of the chicken breasts with olive oil, then coat evenly with the spice mix.
- Sear: Heat a large skillet over medium-high heat. Add olive oil (if needed) and place the chicken breasts in the hot pan. Cook for about 5–6 minutes on the first side, without moving them, until golden brown.
- Flip & Finish: Flip the chicken breasts. Add butter to the pan. Once melted, add minced garlic if using. Spoon the melted butter over the chicken as it cooks. Cook for another 5–7 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest: Remove the chicken from the skillet. Squeeze a bit of fresh lemon juice over the top if you like. Let rest for 5 minutes before slicing.
- Serve: Garnish with chopped parsley and serve with your favorite sides!
If you’d like, I can help you tweak this for oven-baked or air fryer style too — just say so!