Once you put the chicken into the hot pan, allow it to sit for a bit before attempting to turn the chicken breast. Drizzle your chicken with some olive oil and then sprinkle with the seasoning mix. I used a mix of 2 tsp steak seasoning, ½ tsp smoked paprika, and ½ tsp sweet paprika.
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If you try to turn it too early, it will want to stick to.
Mix all of your spices together in a bowl.It helps the chicken breast get nicely brown on the outside while remaining really juicy and delicious on the inside. The steak seasoning contains salt, so no extra salt was needed in my mix.Once your chicken is evenly coated and your pan is preheated, place your chicken into the pan, skin side down, in a single layer.
Rub the spices into the chicken well.Cut the chicken into like size pieces. Web use a good heavy pan that distributes heat evenly.Begin by seasoning the chicken breast liberally on each side.
And it’s much easier to achieve when the chicken is cut into smaller pieces.
Preheat a non stick skillet (i recommend a well seasoned cast iron) over medium heat on the stovetop and add 1 tbs vegetable oil.When the pan is hot, add the chicken all at once and spread out so that it is in a single layer.
