Ingredients
2 tablespoons canola oil, divided
1/2 teaspoon salt
1/2 teaspoon dried parsley
1/4 teaspoon black pepper
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon paprika
2 boneless skinless chicken breasts
2 tablespoons butter
1/2 teaspoon minced garlic
Directions
1 Heat 1 tablespoon of oil in the Ninja Foodi NeverStick pan over medium heat.
2 In a small bowl, stir together the salt, parsley, pepper, onion powder, garlic powder and paprika.
3 Trim chicken breasts and flatten if necessary so they are nearly the same thickness across. To do this, cover chicken breast with plastic wrap and use a smooth meat mallet or rolling pin to pound lightly — my chicken breasts are about 3/4″ thick.
4 Dry chicken breasts with paper towel, then drizzle each with 1/2 tablespoon oil and sprinkle with seasoning, dividing it between the two chicken breasts on both sides.
5 Place chicken breasts in the hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook for an additional 6-8 minutes, until a meat thermometer reads 165 degrees F in the thickest part of the chicken.
6 (If chicken is browning quickly but is not cooked through, add 1/4 cup of water to the pan to prevent burning. Continue cooking, and if water has evaporated but chicken is not yet cooked, you can continue adding 1/4 cup water each time until chicken is cooked through)
7 Remove chicken to a cutting board to rest and add butter to the pan over medium heat. Let the butter melt and add garlic, cooking and stirring for one minute.
8 Slice chicken breasts and serve with garlic butter drizzled over.
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