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- 1.5 lbs boneless skinless chicken breast (4 6-8 oz filets, larger breasts will take longer to cook)
- 2 tbsp melted butter
- 1 tbsp. smoked paprika
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 1 tsp. kosher salt
- 1/2 tsp. dried thyme (or oregano)
- 1/2 tsp. black pepper
- 1/4 tsp. chili powder (or more)
Preheat the oven to 450 degrees. In a small bowl, combine the paprika, onion powder, garlic powder, salt, thyme, black pepper, and chili powder. For a spicier chicken breast, add more chili powder or a pinch of cayenne pepper.
Brush the chicken breast with melted butter and cover with seasoning mix. Flip over and repeat. If there is any extra butter you can add it to the skillet.
Heat a cast iron skillet (or other heavy skillet) over high heat until very hot. Add the chicken breast and cook for 30-60 seconds on each side to blacken.
Place the entire skillet in the oven and cook for 10-14 minutes until the chicken is fully cooked. The exact cooking time will depend on the thickness of the chicken. Let the chicken rest for 5 minutes. Slice and serve.
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