Ingredients:

  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1.5 lbs boneless skinless chicken breasts or chicken thighs
  • 1 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 wedge fresh lemon

Instructions:

  1. Pat the chicken dry with paper towels to ensure a shattering crust.
  2. Combine the smoked paprika, garlic powder, onion powder, cayenne pepper, dried oregano, dried thyme, salt, and ground black pepper in a small bowl.
  3. Rub the spice mixture generously on both sides of the chicken, pressing the spices into the meat so they adhere firmly.
  4. Heat the avocado oil in a 12-inch cast iron skillet or heavy-bottomed stainless steel pan over medium-high heat until it shimmers and just begins to smoke.
  5. Place the chicken in the pan and sear for 5–7 minutes per side without moving them, until the chicken releases naturally and a deep mahogany-colored crust has formed.
  6. Reduce heat to medium. Add the unsalted butter and a squeeze of lemon juice to the pan.
  7. As the butter foams, spoon it over the chicken for the final 2 minutes of cooking.
  8. Remove the chicken from the pan when the internal temperature reaches 165°F (74°C).
  9. Transfer the chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.