Who knew you could get such great flavor from a simple spice rub and sear? Once you try this pan fried chicken breast, you won't want to cook it any other way!
Remove the chicken breasts from the refrigerator 15 minutes before cooking, and allow them to sit at room temperature. Place the breasts in Ziplock bags or between two pieces of plastic wrap and pound them each to an even thickness, about ½-inch. Pat each breast dry using paper towels, then season with salt and pepper to taste.
4 boneless, skinless chicken breasts, Kosher salt, Ground black pepper
In a shallow mixing bowl, combine the flour, dried parsley, paprika, garlic powder, onion powder, basil, and salt and pepper to taste; whisk well.
⅓ cup all-purpose flour, 1 teaspoon dried parsley, 1 teaspoon ground paprika, 1 teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried basil
Dredge the chicken pieces, one at a time, through the flour. Shake off any excess, then place on a plate.
Heat 1½ tablespoons of olive oil in a large skillet set over medium-high heat. When the oil is simmering, add 2 pieces of chicken to the skillet. Cook undisturbed for 4-5 minutes, then flip the chicken. Melt 1 tablespoon of butter in the pan, and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F.