Baked Chicken

• •
  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

• •
  1 tbsp 1 tablespoon + 1 teaspoon kosher salt
• •
  0.5 tsp ½ teaspoon freshly cracked black pepper
• •
  2 tsp Garlic powder
• •
  2 tsp Onion powder
• •
  1 tsp Paprika, Ground
• •
  1 tsp Brown sugar
• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

Instructions

1. 1Pat the chicken breasts dry with paper towels and place them on a cutting board.
2. 2In a small bowl, combine the garlic powder, onion powder, paprika, and brown sugar.
3. 3Brush the chicken breasts all over with olive oil, then rub the spice mixture evenly onto all sides until fully coated.
4. 4Heat a large skillet over medium-high heat for 2 minutes, then place the chicken breasts in the pan. Cook for 6–7 minutes until the undersides are golden brown, then flip and cook for another 6–7 minutes until the internal temperature reaches 165°F when measured with an instant-read thermometer.
5. 5Transfer the cooked chicken to a plate and let rest for 3–5 minutes.
6. 6Divide the chicken evenly into 4 airtight containers while still warm, then cool completely before sealing and refrigerating.