Equipment Needed
- Large skillet or frying pan
- Sharp knife and cutting board
- Tongs
- Mixing bowl (for seasoning chicken)
- Grater (if shredding cheese from a block)
Step-by-Step Instructions
I always start by prepping my chicken. I pat the breasts dry with a paper towel—this helps them brown instead of steam. Then, I slice them against the grain into strips about 1/2-inch thick. In a small bowl, I mix the garlic powder, smoked paprika, onion powder, salt, and black pepper. I toss the chicken strips in this spice mix until they’re evenly coated. This dry brine step, even if just for the few minutes it takes to heat the pan, makes the chicken incredibly flavorful throughout.
I place my large skillet over medium-high heat and add the olive oil. Once the oil is shimmering, I add the chicken strips in a single layer, making sure not to crowd the pan. I cook them for 3-4 minutes per side, using my tongs to flip them, until they’re golden brown and cooked through. The smell of the spices toasting in the oil is absolutely fantastic. I then remove the cooked chicken to a clean plate and reduce the heat to medium-low.
In the same skillet, there will be delicious browned bits and a little oil left. This is flavor gold! I add the three cloves of minced fresh garlic right into that pan. I stir it constantly for just about 30 seconds until it becomes fragrant—you have to watch it closely so it doesn’t burn. Then, I return all the cooked chicken strips to the skillet, tossing them to coat in the garlicky pan juices. I turn off the heat.(See the next page below to continue…)