Ingredients

500g chicken breasts

1 teaspoon smoked paprika

½ teaspoon oregano

½ teaspoon garlic powder

2 teaspoons Dijon mustard

1-2 tablespoons olive oil, plus more to cook

½ teaspoon fine sea salt

Directions

1. Pound the chicken breasts to an even thickness to ensure even cooking. You can do this by placing the chicken between two pieces of wax paper or in a Ziplock bag.

2. Mix the paprika, oregano, garlic powder, Dijon, olive oil, and salt in a large bowl. Add the chicken breasts and using your hands massage that marinade in. Transfer to the fridge to let the flavour sink in, for at least 4 hours or overnight.

3. Heat a large stainless-steel skillet to medium heat. The pan is ready to use when you flick water on it and there is a sizzle on contact as the droplets dance across the pan. Cover the pan with olive oil and then add the chicken. Cook undisturbed for 3-4 minutes to form a crust and flip and cook until the chicken reaches an internal temperature of 165°F (74°C).