Ingredients:

  • 4 chicken breasts (boneless, skinless; about 6 oz/170 g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon salt (5 g)
  • ½ teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon paprika (3 g)
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)

Instructions:

  1. Place chicken breasts on a cutting board; use a meat mallet or rolling pin to gently pound them to an even thickness (about 1 inch). Season both sides with salt, pepper, garlic powder, and paprika.
  2. Heat the olive oil in the skillet over medium-high heat until shimmering.
  3. Add the chicken breasts in a single layer, ensuring they are not overcrowded. Cook for 5-7 minutes without moving, until a golden crust forms.
  4. Flip the chicken and continue cooking for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
  5. Remove the chicken from the skillet and let it rest for 5 minutes before slicing.
  6. Slice the chicken, sprinkle with chopped parsley if desired, and serve warm.