Smoked Paprika Chicken

Proof that a great chicken breast needs almost nothing. Two pantry spices, smoked paprika and ground cumin, do all the work, their smoky, earthy warmth giving lean chicken breast a flavor that tastes like far more effort than it took.

The whole thing rides on the sear. Get the skillet properly hot and leave the chicken alone for the full six or seven minutes a side. That patience builds a deep, spiced crust and keeps the breast juicy instead of dry.

Letting it rest on the cutting board before slicing is the other half of staying moist. The juices redistribute instead of running out the second your knife hits the meat. At five ingredients and around 20 minutes, it slides onto salads, into wraps, or over rice.

Pro Tips

• Pat the chicken dry before seasoning. A dry surface sears and crusts, where a wet one steams pale and bland.
• Pound thick breasts to an even thickness so they cook through evenly without the thin end drying out.
• Pull the chicken at 165°F (74°C) and rest it a few minutes before slicing to keep every bite juicy.

Variations

• Add a pinch of cayenne or chili powder to the rub for a spicier kick.
• Squeeze fresh lime over the sliced chicken for a brighter, Tex-Mex finish.
• Use the same rub on chicken thighs, shrimp, or pork for an easy swap.