Recipe Details

Ingredients

• 4 teaspoons sweet paprika

• 4 teaspoons dried thyme

• 2 teaspoons onion powder

• 2 teaspoons garlic powder

• 1 teaspoon fine salt

• 3/4 teaspoon cayenne pepper

• 3/4 teaspoon ground black pepper

• 4 (8-ounce) boneless skinless chicken breasts

• 2 to 3 tablespoons canola oil, divided

• Lemon wedges, for serving

Description

Whisk together 4 teaspoons sweet paprika, 4 teaspoons dried thyme, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon fine salt, 3/4 teaspoon cayenne pepper, and 3/4 teaspoon ground black pepper in a small bowl until evenly combined.

Slice each of 4 (8-ounce) boneless skinless chicken breasts horizontally through the center to create 2 thinner breasts (8 total). Working with half of a breast at a time, cover in a layer of plastic wrap and pound each to about 1/2-inch thick. Repeat with remaining breasts.

Pat chicken breasts dry, and evenly coat in the prepared seasoning.

Heat 1 tablespoon of the canola oil in a large nonstick skillet over medium-high until the oil shimmers. Working in batches, cook the chicken, flipping once, until cooked through and a thermometer inserted in the thickest part registers at least 155 F, about 3 minutes per side.