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  • 2 chicken breasts, butterflied OR pounded thin (1/2″ thickness)
  • kosher salt, garlic powder and herb de provence or Italian seasoning
  • 1 tbsp avocado or olive oil


  1. Remove chicken from fridge at least 5 minutes prior to cooking.
  2. Heat oil in a large cast-iron (preferred) or saute pan to medium high.
  3. Pat chicken dry and season WELL with kosher salt, garlic powder and herbs.
  4. Make sure pan is HOT before adding chicken. Place chicken in pan (careful to avoid splattering).
  5. Sear for 2-3 minutes, until golden. DO NOT touch until two minutes is up (if chicken isn’t golden after two minutes, your heat wasn’t high enough!)
  6. Flip chicken, reduce heat to medium. If chicken is thick, cover with a lid (no lid? foil works here, too).
  7. Cook for 4-6 minutes, or until chicken reaches internal temperature of 165F.
  8. Remove from heat and let rest 5-10 minutes before slicing.