1poundthinly sliced chicken breastsabout 2 medium breasts cut horizontally in half
¼teaspoonsalt
¼teaspoonblack pepper
1teaspoonchicken bouillon
1teaspoongarlic powder
½teaspoonpaprika
½teaspoonthyme
3Tablespoonsolive oil
Instructions
Bring the chicken to room temperature for about an hour before cooking. This will promote even cooking.
Pat dry the thinly sliced chicken breasts with paper towels. Season both sides of the chicken with the salt, black pepper, chicken bouillon, garlic powder, thyme and paprika. Drizzle and rub one tablespoon of the olive oil on both sides of each chicken slice.
Place a large skillet on medium-high heat and add the remaining 2 tablespoons of olive oil. Add the chicken to the skillet and cook for 3 minutes per side, or until it registers an internal temperature of 165℉ on an instant-read meat thermometer.
Transfer the chicken from the pan to a large plate and cover with aluminum foil to keep it warm.
Notes
1. Thinly sliced chicken breasts are sold in grocery stores, and they are ideal for this recipe as they are easier to cook and serve. If you can't find precut chicken breasts, get regular boneless ones and cut them in half. See the post for directions on how to cut them in half.2. Add crushed pepper flakes or cayenne pepper if you want the chicken to have a spicy kick.3. Consider adding seasoning blends like Italian seasoning or Cajun seasoning to the chicken. Or add herbs like oregano and basil.