Ingredients
Scale
- 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
Instructions
- Remove chicken from fridge at least 5 minutes prior to cooking.
- Heat oil in a large cast-iron (preferred) or saute pan to medium high.
- Pat chicken dry and season WELL with kosher salt, garlic powder and herbs.
- Make sure pan is HOT before adding chicken. Place chicken in pan (careful to avoid splattering).
- 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!)
- Flip chicken, reduce heat to medium. If chicken is thick, cover with a lid (no lid? foil works here, too).
- Cook for 4-6 minutes, or until chicken reaches internal temperature of 165F.
- Remove from heat and let rest 5-10 minutes before slicing.