Stuff You’ll Need
- 4 boneless, skinless chicken breasts (6–8 oz each; about 1¾ lb total), trimmed
- 1 Tbsp smoked paprika
- 1 Tbsp sweet paprika
- 1 Tbsp Diamond Crystal kosher salt (or 2 tsp table salt)
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp freshly ground black pepper
- 1½ tsp dried oregano, crushed
- 1½ tsp dried thyme, crushed
- ½ tsp cayenne pepper
- 1 Tbsp neutral high‑heat oil (vegetable or canola)
- 3 Tbsp unsalted butter, cut into 6 pieces, divided
Stuff to Know Before Cooking
A 12-inch cast-iron skillet works best, but a heavy-bottomed stainless-steel or well-seasoned carbon-steel skillet will also do.
Avoid nonstick cookware, as the high heat can damage the coating.
This cooking method generates some smoke, so turn on an exhaust fan or crack a window before you begin.
Stuff to Know Before Cooking
This recipe uses Diamond Crystal kosher salt; if you’re using table salt, halve the salt measurement.
Have a 12″ cast‑iron skillet, a wire rack set over a baking sheet, and kitchen shears or a sharp knife ready.
Prepare the Chicken
Cut 4 boneless, skinless chicken breasts (6–8 oz each) crosswise in half.
Slice the thicker halves horizontally to yield 12 cutlets of even size. Place between plastic wrap and gently pound to ⅓″ thickness.
Dredge the Cutlets in Spices
In a shallow dish, combine:
- 1 Tbsp smoked paprika,
- 1 Tbsp sweet paprika,
- 1 Tbsp kosher salt,
- 2 tsp garlic powder,
- 2 tsp onion powder,
- 1½ tsp black pepper,
- 1½ tsp crushed dried oregano,
- 1½ tsp crushed dried thyme, and
- ½ tsp cayenne
One at a time, press each cutlet into the spice blend to coat both sides; shake off excess and arrange on a rimmed baking sheet.
Sear the First Batch
Heat 1 Tbsp neutral oil in the skillet over high heat until just smoking. Add 1 Tbsp unsalted butter and swirl to coat.
Working in a single layer, add six cutlets and press each firmly with a spatula. Cook undisturbed 2 minutes, flip, press again, and cook 1 minute.
Slide the skillet off the heat (burner on), transfer cutlets to the wire rack, and wipe out the skillet with a paper towel.
Cook the Remaining Cutlets
Return skillet to high heat, add the remaining 2 Tbsp butter, and repeat the searing process with the last six cutlets.
Rest and Serve
Let all cutlets rest on the rack for 3 minutes before serving. Leftovers keep in the fridge up to 3 days.
Ingredients
- 4 boneless skinless chicken breasts (6–8 oz each; about 1¾ lb total), trimmed
- 1 Tbsp smoked paprika
- 1 Tbsp sweet paprika
- 1 Tbsp Diamond Crystal kosher salt or 2 tsp table salt
- 2 tsp garlic powder
- 2 tsp onion powder
- 1½ tsp freshly ground black pepper
- 1½ tsp dried oregano crushed
- 1½ tsp dried thyme crushed
- ½ tsp cayenne pepper
- 1 Tbsp neutral high‑heat oil vegetable or canola
- 3 Tbsp unsalted butter cut into 6 pieces, divided
Instructions
- Slice and pound 12 cutlets to ⅓″ thickness.
- Mix spices; dredge cutlets and shake off excess.
- Heat oil and 1 Tbsp butter; sear 6 cutlets 2 min per side (2+1 min); transfer to rack and wipe skillet.
- Add 2 Tbsp butter; sear remaining cutlets the same way.
- Rest cutlets 3 min on a rack; serve.
