Baked Chicken Breasts

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  4 Chicken Breast, Boneless Skinless(1088g)

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

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  1 tsp 1 teaspoon kosher salt
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  0.5 tsp 1/2 teaspoon freshly-ground black pepper
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  0.5 tsp Garlic powder
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  0.5 tsp Paprika, Smoked

Instructions

1. 1Pat the chicken breasts dry with paper towels. In a small bowl, whisk together the garlic powder, smoked paprika, kosher salt, and freshly-ground black pepper until combined. Sprinkle the seasoning mixture evenly over both sides of each chicken breast, rubbing gently to adhere.
2. 2Heat a large skillet over medium-high heat for 2 minutes until hot. Add a thin layer of oil to the pan, then place the chicken breasts in a single layer. Cook 6–7 minutes without moving them until the undersides are golden brown and release easily from the pan.
3. 3Flip the chicken breasts and cook 6–7 minutes over medium-high heat until the second side is golden brown and the internal temperature at the thickest part reaches 165°F with a meat thermometer.
4. 4Transfer the cooked chicken to a clean plate and loosely tent with aluminum foil. Let rest 5–10 minutes to retain moisture.
5. 5Once cooled slightly, slice or chop the chicken as desired. Divide evenly into 4 airtight containers while still slightly warm, then refrigerate until ready to use.