Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 0.5 cup low-sodium chicken bone broth
  • 0.25 cup non-fat Greek yogurt
  • 1 tsp fresh lemon juice

Instructions:

  1. Level the chicken. Place the breasts between two sheets of plastic wrap and gently pound them to a uniform 2cm thickness.
  2. Mix the rub. Combine the paprika, garlic, onion, oregano, thyme, cayenne, salt, and pepper in a small bowl.
  3. Season aggressively. Pat the chicken completely dry with paper towels, then coat both sides generously with the spice mixture, pressing it into the meat. The spices should form a visible layer.
  4. Heat the pan. Add the avocado oil to a large skillet over medium high heat for 2-3 minutes until the oil is shimmering and faint wisps of smoke appear.
  5. Bloom the spices. Drop in the butter and, as soon as it foams, place the chicken in the pan.
  6. Sear the first side. Cook for 5-6 minutes without moving the meat until a dark, mahogany red crust forms.
  7. Flip and finish. Turn the chicken and cook for another 5 minutes until the internal temperature hits 74°C (165°F).
  8. Deglaze the skillet. Remove the chicken to a plate and pour in the bone broth, scraping the bottom of the pan with a wooden spoon.
  9. Emulsify the sauce. Turn the heat to low, whisk in the Greek yogurt and lemon juice until the sauce is smooth and velvety.
  10. Rest and serve. Return the chicken to the pan for 1 minute to coat, then let it rest for 5 minutes before slicing.