4(8-ounce)boneless skinless chicken breasts 32 ounces total raw weight
2tablespoonsavocado oilor avocado oil spray
Instructions
Preheat your oven to 450°F. In a small bowl, mix the kosher salt, paprika, thyme, onion powder, garlic powder, and cayenne pepper.
Brush (or spray) the chicken breasts with oil on both sides, then sprinkle both sides with the seasoning mixture, pressing with your fingers to help the coating adhere.
Heat a well-seasoned, large cast-iron skillet over high heat until smoking hot, about 5 minutes.
Add the chicken breasts. Cook for 30 seconds on each side to blacken.
Place the skillet in the oven to finish cooking for 10-12 minutes. The chicken is done when no longer pink in the center, juices run clear when pierced with a fork, and its internal temperature reaches 165℉.
Remove the chicken to a platter, loosely cover it with foil to keep it warm, and allow it to rest for 5 minutes before slicing and serving.
Video
Notes
If your chicken breasts are larger than 8 ounces, they will need more time in the oven - 15 minutes or longer. In this case, loosely cover the pan with foil after the initial 12 minutes to prevent the tops from burning.
Regardless of its size, the best way to ensure the chicken is cooked through is to use an instant-read thermometer inserted into the thickest part. Aim for an internal temperature of 165°F.
You can use chicken thighs instead of breasts. The chicken will come out juicier. You will need to adjust the cooking time - I have found that thighs need 8-10 minutes in the oven, but it's best to use a thermometer to be sure.
You can keep the leftovers in the fridge, in a sealed container, for 3-4 days. If you reheat them, do so gently, covered, in the microwave at 50% power. Reheated chicken is often dry, so I prefer to use the leftovers cold, thinly sliced, as a salad topping the next day for lunch.