Ingredients:

  • 4 (6oz) boneless, skinless chicken breasts, pounded to 1/2-inch thickness
  • 1/2 cup all-purpose flour
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp kosher salt
  • 1/2 tsp freshly cracked black pepper
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 2 sprigs fresh thyme

Instructions:

  1. Pound the chicken breasts to a uniform 1/2-inch thickness using a meat mallet to ensure even cooking.
  2. Pat the chicken pieces with paper towels until the surface is completely dry.
  3. In a shallow bowl, whisk together the flour, smoked paprika, garlic powder, onion powder, salt, and pepper.
  4. Dredge each piece of chicken in the flour mixture, shaking off all excess to leave only a thin coating.
  5. Heat avocado oil in a 12-inch heavy-bottomed skillet over medium-high heat until the oil shimmers.
  6. Carefully place chicken in the pan, laying it away from you. Cook undisturbed for 5-6 minutes until a deep golden crust forms.
  7. Flip the chicken. Add the butter and fresh thyme to the pan, spooning the melting butter over the chicken as it finishes cooking (about 2-3 more minutes). Cook until the internal temperature hits 165°F.
  8. Remove chicken from the pan when the internal temperature reaches 165°F. Let rest for 3 minutes.