Ingredients
Scale
- 1 ½ lbs. chicken breast
- 3/4 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried dill (or other dried herb of your choice, see note)
- 2 teaspoons olive oil
- kosher salt and fresh cracked pepper (to taste (see note))
- 2 tablespoons unsalted butter
- zest of 1 lemon (optional)
Instructions
- Place the chicken between two sheets of parchment or plastic wrap and pound it to an even thickness of about 1/2 inch using a meat mallet.
- In a small bowl, combine garlic powder, onion powder, smoked paprika, and dried dill, whisking them together.
- Pat the chicken dry with paper towels and rub both sides with olive oil.
- Season one side of the chicken with kosher salt, pepper, and half of the seasoning mix, then flip it and repeat with the other side.
- Heat a large cast iron skillet over medium-high heat and add the chicken, cooking it smooth side down for 4-5 minutes or until browned.
- Flip the chicken, lower the heat to medium-low, cover the pan for 3 minutes, then uncover and add butter to melt it.
- Once the butter foams, add lemon zest, tilt the pan, and drizzle the butter over the chicken while it cooks for another 2-4 minutes until it reaches 160-165 degrees.
- Transfer the chicken to a cutting board, cover it with foil, and let it rest for 5-10 minutes before slicing and serving, drizzled with any leftover butter.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to pound the chicken evenly for uniform cooking.
Feel free to use any herbs you enjoy in place of dried dill.
- Prep Time: 8 minutes
- Cook Time: NO DATA
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 320
- Sugar: 0g
- Sodium: 600mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg