Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (16g) all-purpose flour
  • 1 tsp (2g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) cracked black pepper
  • 2 tbsp (30ml) avocado oil

Instructions:

  1. Place the chicken breasts between two sheets of parchment paper. Use a meat mallet to gently pound the thicker half of the breast until the entire piece is an even 3/4 inch (2cm) thickness. Pat the meat completely dry with paper towels.
  2. Whisk the flour, garlic powder, paprika, salt, and pepper in a shallow bowl. Dredge each breast lightly in the mixture, shaking off any excess to create a translucent veil of flour.
  3. Heat a skillet over medium-high heat until the avocado oil shimmers and begins to smoke slightly. Place the chicken in the pan, pressing down lightly with tongs. Sear for 4-5 minutes per side without moving them, until a deep golden-brown crust forms.
  4. Transfer the chicken to a plate and tent loosely with foil. Allow the meat to rest for 5 minutes before serving to ensure juices redistribute.