Ingredients:

  • 4 boneless, skinless chicken breasts (about 1.5 lbs or 680 g total)
  • 2 tablespoons olive oil (30 mL)
  • 1 teaspoon kosher salt (5 g)
  • 1/2 teaspoon black pepper (2 g)
  • 1 teaspoon garlic powder (3 g)
  • 1 teaspoon onion powder (3 g)
  • Fresh lemon wedges
  • Fresh herbs (such as parsley or thyme) for garnish

Instructions:

  1. Pat chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, and onion powder.
  2. Place a large skillet over medium-high heat. Add olive oil and heat until shimmering but not smoking (approximately 2-3 minutes).
  3. Add chicken breasts to the pan in a single layer, ensuring not to crowd them. Cook for 6-7 minutes without moving until the underside is golden brown.
  4. Use tongs to flip the chicken and sear the other side for an additional 6-7 minutes. Check the internal temperature with a meat thermometer; remove from heat when it reaches 165°F (74°C).
  5. Let the chicken rest for 5 minutes before slicing. Serve with fresh lemon wedges and garnish with herbs if desired.