Ingredients
- 1 pound boneless skinless chicken breast (2 large breasts, sliced into 4 cutlets)
- 2 tablespoons olive oil
- ½ tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon onion powder
- ½ teaspoon black pepper (or ¼ teaspoon black pepper + ¼ teaspoon cayenne)
Instructions
- Slice chicken breasts horizontally to create thinner cutlets for even cooking.
- Place chicken in a bowl or zip-top bag and add olive oil and all seasonings.
- Toss until evenly coated and let marinate 15–30 minutes at room temperature.
- Heat a large skillet (preferably cast iron) over medium heat until hot.
- Add chicken in a single layer without overcrowding. Cook 5 minutes undisturbed to form a dark crust.
- Flip and cook another 5 minutes until internal temperature reaches 155–160°F.
- Remove from heat, cover loosely with foil, and rest 5 minutes until temperature reaches 165°F.
- Slice and serve as desired.
Notes
- Use boneless skinless chicken thighs if preferred.
- Do not overcrowd the pan to ensure proper searing.
- Store refrigerated up to 4 days.
- Freeze cooked chicken up to 2 months.
- Season up to 24 hours ahead for deeper flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 0 g
- Sodium: 480 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 0 g
- Protein: 30 g
- Cholesterol: 85 mg
