Smoky Skillet Chicken
This flavorful chicken may absolutely be served on its own, although a dollop of sour cream, plain Greek yogurt, or even Cilantro Lime Crema (optional recipe linked below) delivers a cool and creamy counterbalance.

Yield: 4-6 servings


  • 2 pounds boneless, skinless chicken breast halves (about 4, or 3 if really large)
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon each ground cumin, garlic powder, and onion powder
  • 3/4 teaspoon kosher salt
  • 1⁄4
teaspoon cayenne pepper
  • 2 
tablespoons olive oil


  1. In a small bowl, mix together the paprika, cumin, garlic and onion powder, salt, cayenne pepper, and oil.
  2. Place the chicken on a plate or in a bowl, and pour the spice mixture over top. Toss to fully coat. Allow to sit at room temperature for at least 20 minutes or up to an hour.
  3. Heat a lightly oiled skillet over medium heat and sauté the chicken until the spice rub looks golden and crusty and the chicken is just cooked through the center, about 8 minutes on each side depending on the thickness of the fillets. Flip with tongs after the first 4-5 minutes and then after another 4-5 minutes on the second side. After that, flip occasionally to avoid burning until the chicken is done.
  4. For juicy, tender chicken, the internal temperature taken with a quick-read thermometer should read about 160 degrees F. The temperature will continue to rise to the recommended 165 degrees F as the chicken rests for 5-10 minutes before serving. Slice on the diagonal, if desired, and serve.

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