Pat the chicken dry with paper towels. Rub 1 tablespoon olive oil over both sides. Combine kosher salt, black pepper, garlic powder and smoked paprika and sprinkle evenly on both sides of the chicken.

Cook chicken

Heat a 10-inch skillet over medium-high heat until hot (about 2 minutes). Add the seasoned chicken and sear without moving for 3–4 minutes until golden brown. Flip and reduce heat to medium. Cook another 3–4 minutes, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Total cook time will be about 6–8 minutes depending on thickness.

Remove chicken to a cutting board and tent loosely with foil. Let rest 5 minutes; carryover cooking will bring internal temperature to 165°F (74°C).

Pan sauce (optional)

While the chicken rests, keep skillet over medium-low heat. Add 1 teaspoon butter and scrape up any browned bits. Pour in 2 tablespoons chicken stock and stir, simmering 30–60 seconds until slightly reduced. Stir in chopped parsley and spoon sauce over sliced chicken.

Prepare sides

Steamed vegetables

Steam about 3/4 cup of mixed seasonal vegetables for 4–6 minutes until tender-crisp. Season with a pinch of salt and a drizzle of olive oil or a small pat of butter.

Mashed potatoes

Reheat or prepare 1/2 cup garlic mashed potatoes until hot. Finish with a small pat of butter and stir until smooth. Taste and adjust salt.

Garden salad

Toss 1 cup mixed greens with a light vinaigrette just before serving so the greens stay crisp.

Baked potato (optional substitution)

If substituting both sides with a baked potato (additional cost), scrub and pierce 1 large russet potato, bake at 425°F (220°C) for 45–60 minutes until tender. Split open and top with butter, salt and pepper or desired toppings.

Plate and serve

Slice the rested chicken on a slight bias into 1/4-inch slices. Arrange on a plate with the two chosen sides. Spoon pan sauce over the chicken if using, and garnish with a wedge of lemon for squeezing.