Ingredients:

  • 2 tsp smoked paprika
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 tbsp melted unsalted butter
  • 1 tbsp avocado oil

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, kosher salt, and black pepper.
  2. Brush the chicken breasts with melted unsalted butter, then coat generously with the spice mix, pressing the herbs into the meat to ensure they adhere.
  3. Place a cast iron skillet over medium-high heat until the avocado oil begins to shimmer and barely smoke.
  4. Carefully lay the chicken in the pan. Sear for 3–5 minutes without moving them until a mahogany-colored crust forms and the meat releases naturally from the pan.
  5. Flip the breasts and cook for another 4–6 minutes. For thicker breasts, transfer the skillet to a 400°F (200°C) oven for 3-5 minutes until the internal temperature reaches 165°F (74°C).
  6. Remove from heat and let the chicken rest for 5 minutes before slicing to allow juices to redistribute.