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This thinly sliced chicken breast is a quick protein solution I rely on when tossing together hearty salads for lunch or dinner. It cooks fast stays juicy and takes on flavor beautifully with simple pantry seasonings. Whether in a skillet oven or air fryer it delivers every time without breading or fuss.
I first started making this for quick work-from-home lunches and now it is a go-to even on busy weeknights.
Ingredients
- Thinly sliced chicken breast: easy to cook and portioned perfectly look for it pre-cut or butterfly your own
- Olive oil: helps seasonings adhere and prevents sticking choose extra virgin for added flavor
- Smoked paprika: adds rich smoky warmth use a fresh bottle for best impact
- Oregano: brings a herby backbone look for dried oregano with green color
- Garlic powder: gives a savory punch avoid clumpy or aged powders
- Salt: enhances overall taste use fine sea salt to evenly coat
- Black pepper: adds mild heat freshly cracked if possible
Step-by-Step Instructions
- Make the Seasoning Paste:
- In a small bowl combine one tablespoon of olive oil with smoked paprika oregano garlic powder salt and pepper. Stir into a thick paste
- Prep the Chicken:
- Pat the chicken breasts dry with paper towels. Rub them thoroughly with the spice paste making sure every part is evenly coated
- Heat the Skillet:
- Place a large skillet over medium heat and pour in two tablespoons of olive oil. Allow it to warm until shimmering but not smoking
- Cook the Chicken:
- Add the chicken breasts to the pan in a single layer. Cook for 4 minutes without moving to build a nice sear. Flip and cook an additional 3 to 4 minutes until the internal temperature hits 165 degrees Fahrenheit
- Rest and Serve:
- Transfer the chicken to a cutting board and let rest for a few minutes. Slice or dice for topping your favorite salad combination
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Storage Tips
Cooked chicken can be kept in an airtight container in the fridge for 3 to 4 days. It reheats well but is also delicious cold straight from the fridge.
Ingredient Substitutions
You can swap olive oil for avocado oil. Fresh garlic can replace garlic powder for a bolder taste. If you don’t have smoked paprika regular paprika works though it lacks the smoky note.
Serving Suggestions
Serve it over a Caesar salad chop it into a southwest bowl or layer into wraps. It works beautifully with creamy dressings citrus vinaigrettes or even berry-based toppings.
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Cultural Context
This kind of seasoned chicken is a staple in many American kitchens because it adapts so well to various cuisines and flavor profiles from Mediterranean to Tex-Mex.
Frequently Asked Questions About Recipes
- → What spices go best with chicken for salad?
A mix of smoked paprika, oregano, garlic powder, salt, and pepper works well with most salads. Try lemon pepper or Cajun blends for variety.
- → Can I cook the chicken in an air fryer?
Yes, thinly sliced chicken cooks well in an air fryer. Just adjust the timing and make sure it reaches 165°F internally.
- → How do I keep the chicken from sticking to the pan?
Coat the chicken in olive oil and heat the skillet before adding the chicken. This helps prevent sticking and ensures even browning.
- → How long can I store cooked chicken?
Cooked chicken lasts 3–4 days in the fridge. It can be served cold or reheated before adding to your salad.
- → What cut of chicken works best?
Thinly sliced or butterflied chicken breasts cook quickly and evenly, making them ideal for salads.