Instructions

• Preheat the oven to 450°F and position a rack in the middle of the oven.
• In a shallow dish, whisk together 2 tablespoons paprika, 1/4 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1/2 teaspoon Italian Seasoning herbs, 1 tablespoon dried thyme, 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon kosher salt, and 1/4 teaspoon ground black pepper.
• Pat 4 boneless skinless chicken breasts (about 1/2 lb. each) dry with paper towels.
• Coat both sides of the chicken with 2 tablespoons canola oil.
• Press each oiled chicken breast into the seasoning mixture so the spice rub adheres to both sides.
• Heat a large cast-iron skillet over high heat until very hot and just starting to smoke, about 5 minutes.
• Add the remaining 1 tablespoon canola oil to the skillet and spread it to coat the bottom.
• Add the chicken breasts to the hot skillet (do not crowd; cook in batches if necessary). Cook about 30 seconds on each side to blacken the surface.
• Transfer the skillet to the preheated oven and roast the chicken for 12–15 minutes, until the meat is no longer pink in the center and an instant-read thermometer inserted into the thickest part registers 160°F.
• Remove the chicken to a platter, tent with foil, and let rest for 5 minutes before slicing and serving.