Ingredients:

  • 4 large chicken breasts (approx. 1.5 lbs), butterflied
  • 2 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 2 cups low-moisture mozzarella cheese, shredded
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup marinara sauce
  • 5-6 fresh basil leaves

Instructions:

  1. Preheat your oven to 425°F (220°C). Pat the chicken breasts completely dry with paper towels to ensure a proper sear.
  2. In a small bowl, combine the smoked paprika, garlic powder, oregano, salt, and pepper. Season both sides of the butterflied chicken breasts liberally.
  3. Heat olive oil in a large oven-safe skillet (preferably cast iron) over medium-high heat. Once shimmering, sear the chicken for 3-4 minutes per side until a deep mahogany crust forms.
  4. Spread 2 tablespoons of marinara sauce over each chicken breast. Top evenly with the shredded mozzarella and grated parmesan cheese.
  5. Transfer the skillet to the preheated oven and bake for 5-7 minutes, or until the cheese is bubbling and the internal temperature of the chicken reaches 160°F (71°C).
  6. Remove the skillet from the oven. Let the chicken rest for 5 minutes in the pan; carryover cooking will bring the internal temperature to the food-safe 165°F (74°C) while keeping the meat juicy.
  7. Garnish with fresh basil leaves and serve immediately.