Start by patting the chicken breasts dry. It’s important! A dry surface will help form that nice crust. Once you’ve dried them, season both sides generously with salt and black pepper. You can really let loose. Remember, chicken absorbs flavors well.

If you have a few extra minutes, marinating is a great way to enhance flavor. You can use olive oil, lemon juice, and your choice of herbs for a quick dip before cooking. Even a 30-minute soak makes a difference!

Grab a large skillet and heat over medium-high heat. Once it’s hot, add the vegetable or canola oil. Wait until it shimmers. This indicates that the oil is ready for action.

Carefully place the chicken breasts in the pan. You should hear that satisfying sizzle. Avoid overcrowding—give them room to breathe. If they’re clumped together, they won’t cook evenly.

Cook the chicken for about 6-7 minutes on one side. Here’s where you want to watch for that golden-brown crust. Don’t flip too soon! Once you’ve achieved that, flip each breast over.

After flipping, toss in the butter. As it melts, use a spoon to baste the chicken with the buttery goodness. Then, sprinkle the garlic powder, onion powder, paprika, and any other herbs you’re using. Trust me, this step is what takes your dish from bland to grand.

Cook for an additional 5-7 minutes on the other side or until the chicken’s internal temperature reaches 165°F (75°C). A meat thermometer is your best friend here!

Once cooked, take the chicken off the heat and let it rest for about 5 minutes. This helps the juices redistribute, ensuring every bite is moist and flavorful.