Directions
Prepare the Chicken: Pat the chicken breasts dry with a paper towel and season both sides generously with garlic powder, smoked paprika, onion powder, oregano, salt, and pepper.
Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and sear for 4-5 minutes on each side, until golden brown.
Butter Baste: Reduce the heat to medium, add the butter to the skillet, and let it melt. Spoon the melted butter over the chicken as it cooks for an additional 3-4 minutes.
Check for Doneness: Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). If the chicken isn’t fully cooked, cover the skillet and cook for another 2-3 minutes.
Optional Lemon Finish: Drizzle with lemon juice just before serving for an extra burst of flavor.
Rest and Serve: Allow the chicken to rest for 5 minutes before slicing or serving. This helps retain its juices and enhances the overall texture.
I loved these so much back then. I’d constantly pester my mom to cook them.
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