Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g)
  • 1 tablespoon olive oil (15 ml)
  • 2 tablespoons lemon juice (30 ml)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon onion powder (5 g)
  • 1 teaspoon smoked paprika (5 g)
  • ½ teaspoon cayenne pepper (2 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 tablespoon paprika (15 g)
  • 1 teaspoon dried thyme (1 g)
  • 1 teaspoon dried oregano (1 g)
  • ½ teaspoon cayenne pepper (2 g)
  • 1 teaspoon garlic powder (5 g)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 2 tablespoons unsalted butter (30 g)
  • 1 tablespoon vegetable oil (15 ml)

Instructions:

  1. In a mixing bowl, combine olive oil, lemon juice, garlic powder, onion powder, smoked paprika, cayenne pepper, salt, and black pepper.
  2. Add chicken breasts and coat thoroughly in the marinade. Cover and refrigerate for 30 minutes.
  3. In a small bowl, mix paprika, thyme, oregano, cayenne pepper, garlic powder, salt, and black pepper to prepare the spice rub.
  4. Remove chicken from marinade, pat dry with paper towels, and generously coat each chicken breast with spice rub, pressing to adhere.
  5. Heat a cast-iron skillet over medium-high heat. Add vegetable oil and 1 tablespoon of butter.
  6. Carefully place chicken breasts in the skillet and cook for about 5-7 minutes on each side until well-browned and internal temperature reaches 165°F (74°C).
  7. Add remaining butter in the last minute of cooking.
  8. Remove chicken from skillet and let it rest for 5 minutes before slicing and serving hot.