4 boneless, skinless chicken breasts
18 Spice Chicken Blend
Caramelized Onion Avocado Oil

Our 18 Spice Chicken Blend boasts a big lineup of spice (18 to be precise) and boasts even bigger flavor. It’s just the thing for lean boneless, skinless chicken breasts. We pounded the breasts to an even thickness then layered on the flavor. They sear up golden brown and delicious. Make a big batch Sunday and enjoy them all week!

Read all about different approaches to take with boneless, skinless chicken breasts in our blog: Three Techniques for Boneless Skinless Chicken Breasts.


1.Place the chicken breasts between sheets of plastic wrap or inside a ziptop bag. Using the flat side of a meat mallet, a rolling pin or a heavy skillet, pound the chicken until it's uniform thickness. Take care to work on only the thickest side the breast. With each tap, move the mallet outward and to the side.
2.Season the chicken on both sides with salt and 18 Spice Chicken Blend. If time allows, refrigerate for at least 30 mins or a full day. This early seasoning will result in tasty, juicy chicken.
3.Preheat a cast iron skillet over medium high heat. Drizzle in Caramelized Onion Avocado Oil. Sear the chicken on one side until deep golden brown. Adjust the heat and use a little additional oil if the chicken scorches.
4.Turn the chicken and lower the heat. Continue cooking for 7-10 mins or until the chicken is firm to the touch and opaque white throughout. The best tool for determining if chicken is cooked properly is an Instant Read Thermometer. The chicken should register 165°F. Allow the chicken to rest for about 5 mins before serving.

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