Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp dried oregano

Instructions:

  1. Pat the chicken breasts completely dry with paper towels. Note: Wet chicken steams instead of searing, which ruins the crust.
  2. Place breasts between two sheets of plastic wrap. Lightly pound the thickest part with a meat mallet until the thickness is uniform.
  3. Rub each piece with olive oil. Note: This ensures the seasoning sticks and prevents sticking to the pan.
  4. Toss the chicken in salt, black pepper, garlic powder, smoked paprika, and dried oregano. Coat every side evenly.
  5. Preheat your oven to 450°F (230°C).
  6. Arrange the chicken on a large rimmed baking sheet. Ensure they are not touching so the air can circulate around each piece.
  7. Bake for 18–22 minutes. Check the internal temperature at the 18 minute mark using your thermometer.
  8. Remove from the oven once the thickest part hits 160°F.
  9. Transfer the meat to a plate and tent loosely with aluminum foil.
  10. Let the meat rest for 5–10 minutes. Note: This allows the juices to reabsorb into the fibers.