Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 0.5 cup heavy cream
  • 0.25 cup freshly grated parmesan cheese

Instructions:

  1. Slice the 1.5 lbs boneless skinless chicken breasts in half lengthwise to create thinner cutlets.
  2. Pat the chicken bone-dry with paper towels to ensure a crispy crust.
  3. In a small bowl, combine smoked paprika, garlic powder, onion powder, cayenne, oregano, thyme, salt, and pepper. Generously coat both sides of the chicken with the spice blend, pressing it into the meat with your palm.
  4. Allow the seasoned chicken to sit at room temperature for 5 minutes to allow the spices to penetrate the meat fibers.
  5. Heat a large cast-iron skillet over medium-high heat. Add the avocado oil. Once shimmering, add the chicken to the pan.
  6. Sear the chicken until a mahogany crust forms and the internal temperature reaches 71°C. During the last minute of cooking, add the butter to the pan to baste the meat.
  7. Remove chicken from the pan. Lower the heat and add the heavy cream and parmesan to the skillet, stirring to deglaze the pan and capture the flavorful brown bits (fond) until a thick sauce forms.
  8. Drizzle the creamy sauce over the chicken and serve immediately.