Pan-seared Herbed Chicken Breasts

Pound the 4 chicken breast pieces to an even 3/4-inch thickness to ensure even cooking.

In a small bowl, mix 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp garlic powder, and 1/2 tsp smoked paprika. Rub the seasoning evenly over both sides of the chicken.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 tbsp unsalted butter. Let the butter melt and begin to foam.

Add the chicken breasts to the skillet. Cook undisturbed for 6 to 7 minutes until a golden-brown crust forms.

Flip the chicken and cook for another 5 to 7 minutes, or until an internal temperature reaches 165°F (74°C).

Remove the chicken from the skillet, transfer to a cutting board, and let it rest for 5 minutes before slicing and serving.