Ingredients:

  • 4 (6-oz) boneless, skinless chicken breasts
  • 3 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 tbsp fresh rosemary, finely chopped
  • 1 tbsp fresh thyme leaves
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Pat the chicken breasts dry with paper towels. <small>Note: Moisture on the surface creates steam, which prevents browning.</small>
  2. In a small bowl, mix 3 tbsp olive oil, 4 cloves minced garlic, 1 tbsp rosemary, 1 tbsp thyme, 1 tsp paprika, 1 tsp salt, and 1/2 tsp pepper.
  3. Rub the herb mixture over both sides of the chicken, pressing it in firmly.
  4. Set your skillet over medium high heat for 3 full minutes. <strong>Wait until the oil shimmers and barely wisps smoke.</strong>
  5. Place chicken in the pan. <strong>Listen for a loud, immediate sizzle.</strong>
  6. Sauté for 5-<strong>6</strong> minutes <strong>until the edges are golden and the meat lifts easily.</strong>
  7. Turn the breasts and cook for another 5-<strong>6</strong> minutes.
  8. Insert a thermometer into the thickest part; pull at <strong>160°</strong>F.
  9. Transfer to a plate and tent loosely with foil for <strong>5</strong> minutes. <strong>Watch the juices settle back into the meat.</strong>