Ingredients:

  • 4 boneless skinless chicken breasts (approx. 7 oz each)
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • 1 tsp light brown sugar
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a heavy skillet or meat mallet to gently pound the thickest part until the whole breast is about 3/4 inch thick. Note: This ensures the entire piece cooks at the same rate.
  2. Use paper towels to pat the meat completely dry on all sides. Note: Moisture on the surface creates steam, which prevents the crust from forming.
  3. Mix the rub. In a small bowl, combine the smoked paprika, garlic powder, onion powder, oregano, brown sugar, salt, and pepper.
  4. Coat the chicken. Drizzle the olive oil over the breasts, then sprinkle the spice mix evenly, pressing it into the meat with your fingers.
  5. Preheat the oven. Set your oven to 400°F (200°C) and ensure your rack is in the center position.
  6. Start the sear. Heat a large oven safe skillet over medium high heat. Once hot, add the chicken and cook for 2-3 minutes until a deep golden crust forms.
  7. Flip and roast. Turn the chicken over and immediately transfer the skillet to the oven.
  8. Bake the chicken. Roast for about 12-15 minutes until the internal temperature reaches 165°F (74°C).
  9. Rest the meat. Remove from the oven and transfer to a clean plate or cutting board. Cover loosely with foil and wait 5 minutes. Note: This allows the juices to redistribute so they don't leak out when you slice.