Ingredients
Method
- Mix all the spices together in a small bowl. This is your rub—store any extra in an airtight container.
- Rub each chicken breast generously with 1/4 teaspoon kosher salt on both sides, then press the spice rub evenly over every surface of each piece. If you can gently loosen the skin from the meat, push some rub underneath too.
- Let the seasoned chicken rest for 5-10 minutes while your pan heats up.
- Heat olive oil in a large skillet over medium-high heat until it shimmers and ripples slightly when you drag a finger through it (not smoking, just ready).
- You'll hear the chicken sizzle immediately upon contact—if not, your pan needs more time.
- Place the chicken breasts in the pan, leaving space between them. Cook for 5-6 minutes without moving them until a deep golden crust forms.
- The edges will pull away from themselves naturally when they're ready to flip. If you tug and resist, give it another minute.
- Flip the chicken and cook for another 4-5 minutes on the other side, or until an instant-read thermometer reads 165°F at the thickest part.
- If your breasts are particularly thick (over 2 inches), you may need to reduce heat slightly in step 4 so the outside doesn't burn before the center cooks through.
- Remove from pan and let rest for 3 minutes. The carryover cooking will bring internal temperature up a few degrees—this keeps them juicy instead of dry.
Nutrition
Notes
• Rub ahead of time: I mix the spices into a bigger batch and keep it in my spice drawer. Makes weeknight cooking even faster.
• Substitutions: Chicken thighs work beautifully too—just add 1-2 minutes to cooking time and don't worry as much about exact temperatures. You can also use bone-in chicken; plan for 25-30 minutes total cook time.
• Serving suggestions: Pairs well with rice, couscous, or a simple salad with lemon vinaigrette. A dollop of tzatziki or plain yogurt cuts through the spices nicely.