Ingredients
- 4 boneless, skinless chicken breasts
- 1/4 cup olive oil
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons butter
- 1/4 cup freshly squeezed lemon juice
Directions
- In a large bowl, combine the olive oil, garlic powder, onion powder, paprika, chili powder, oregano, thyme, salt, and black pepper. Add the chicken breasts and turn to coat in the marinade.
- Cover the bowl and place in the refrigerator to marinate for at least 1 hour.
- Remove the chicken from the marinade and pat dry with paper towels.
- In a large skillet over medium-high heat, melt the butter. Add the chicken breasts and cook for 4-5 minutes per side, or until the chicken is cooked through and golden-brown.
- Remove the chicken from the skillet and let rest for 5 minutes before serving. Drizzle with the lemon juice and serve.
Interesting Facts
- The marinade for this dish is very versatile and can be used for other proteins such as pork or shrimp.
- This dish can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or a salad.
- The lemon juice helps to brighten up the flavor of the dish and adds a bit of acidity.
