Ingredients
- 4 boneless, skinless chicken breasts about 2 pounds total
- 2 1/2 tablespoons olive oil divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/8 teaspoon red pepper flakes plus more, to taste, optional
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper adjust to taste
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon black pepper or to taste
- Juice of 1 lemon optional
- Fresh parsley chopped, for garnish
Instructions
- Place each chicken breast between two pieces of plastic wrap and gently pound it to an even thickness. Brush with 1 tablespoon of oil, reserving the rest of the oil for cooking.
- In a bowl, mix the smoked paprika, garlic powder, onion powder, red pepper flakes, dried thyme, dried oregano, cayenne pepper, salt, and black pepper and then sprinkle evenly over the chicken.
- Heat the remaining 1 1/2 tablespoons of olive oil in a large skillet over medium-high heat until hot. Place the chicken breasts in the skillet and cook for 5-7 minutes on each side until golden brown and cooked through, ensuring the internal temperature reaches 165°F.
- Remove the chicken from the skillet and let it rest for 5 minutes. Optionally, drizzle with fresh lemon juice before serving for an extra burst of flavor. Garnish with parsley.
