Chicken Breast Recipe

Pound each chicken breast to an even thickness (about 3/4 inch) between two pieces of plastic wrap or in a zip-top bag using a meat mallet or rolling pin. This ensures even cooking.

Pat the chicken dry with paper towels. Season both sides lightly with salt and pepper (use portions from the seasoning sections as noted below).

Marinate/Coat

Combine the olive oil, garlic powder (1 tsp), onion powder (1 tsp), smoked paprika (1 tsp), kosher salt (1 tsp) and black pepper (1 tsp) in a small bowl. Brush both sides of each chicken breast with the seasoned oil mixture and let sit at room temperature for 10–15 minutes (or refrigerate up to 2 hours).

Preheat Grill

Preheat an outdoor grill or indoor grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or pan lightly to prevent sticking.

Grill the chicken breasts 5–7 minutes per side, with the lid closed if using an outdoor grill, until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Time will vary with thickness; do not overcook.

Remove the chicken from the grill, place one Swiss cheese slice on each breast, cover loosely with foil and let rest 3–4 minutes. Residual heat will melt the cheese and carry the internal temperature to 165°F (74°C).

Top each rested breast with 2 tablespoons of pesto (from prepared basil pesto) and a light squeeze of lemon juice. Garnish with fresh basil leaves if desired and serve.

Prepare Rub

In a shallow dish, mix the paprika (1 tbsp), cayenne (3 tsp), dried thyme (1 tsp), dried oregano (1 tsp), garlic powder (1 tsp), onion powder (1 tsp), kosher salt (1.5 tsp), and black pepper (1 tsp). Melt the butter and brush both sides of the chicken with about 1/2 tablespoon melted butter per breast to help the spice rub adhere.

Coat

Press the spice mixture firmly and evenly onto both sides of each butter-coated chicken breast so they are well coated.

Preheat Pan

Heat a heavy skillet (preferably cast-iron) over medium-high to high heat until very hot but not smoking. Add a thin film of oil if desired to protect the pan.

Place chicken breasts in the hot skillet. Cook without moving for 3–4 minutes until a dark crust forms. Flip and cook the other side 3–4 minutes. Reduce heat to medium if the exterior is browning too quickly. Cook until an instant-read thermometer reads 160°F (71°C) in the thickest part.

Remove the chicken from the pan, top each breast with a slice of Swiss cheese, cover loosely with foil and let rest 3–4 minutes so the cheese melts and the internal temperature reaches 165°F (74°C).

Spread 2 tablespoons of pesto over each chicken breast, finish with a squeeze of lemon juice and garnish with fresh basil leaves if using. Serve immediately.

Yield: recipe makes 4 servings. You can choose either the Grilled or Blackened method; both use the same finish (Swiss cheese and pesto). Adjust cayenne in the blackened rub to taste for spiciness.

If using thicker chicken breasts, butterfly them or increase cooking time and check temperature accordingly. Always rest cooked chicken to retain juices.