- Yield: 4 Servings
- 4 skin-on, boneless chicken breasts (each about 6 ounces)
- Kosher salt
- 2 cups all-purpose flour
- 1 tablespoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Canola oil, for sautéing
- 4 tablespoons (½ stick) unsalted butter
- 4 sprigs fresh thyme
- 4 sprigs fresh rosemary
- 4 garlic cloves
How to Make It
- Preheat the oven to 400°F. One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even ½- to ¾-inch thickness with a meat mallet. Season the chicken with salt.
- In a baking dish, stir together the flour, paprika, garlic powder, and onion powder. Season with salt. Dredge the skin side of the chicken breasts in the flour mixture.
- Heat a large ovenproof skillet over medium-high heat. Depending on the size of the chicken breasts, you may need to use 2 skillets, and if so, simply divide the ingredients between the skillets and cook simultaneously. Add enough oil to film the bottom of the pan(s). When the oil just begins to smoke lightly, add the dredged chicken, skin side down, and shake the pan to make sure the chicken doesn’t stick. Cook until the skin begins to brown, about 3 minutes.
- Transfer the chicken to the oven and cook until the skin is very brown and crispy, about 5 minutes. Remove from the oven, flip the skin side up, and add the butter, thyme, rosemary, and garlic (or divide between the 2 skillets). Return to the oven and cook until the chicken is just cooked through, about 3 minutes. Drain the chicken on paper towels briefly before serving hot.