Juicy Pan

Place chicken breasts between two sheets of plastic wrap. Using a rolling pin or meat mallet, gently pound the thicker end of the chicken until it has an even thickness.

In a small bowl, combine the turmeric, paprika, garlic powder, oregano, coarse black pepper, and chili powder to create a spice blend.

Season the chicken breasts generously on all sides with coarse salt.

Evenly coat the chicken with the spice blend on all sides.

Preheat a skillet over medium-high heat. The pan is ready when a few drops of water dance and evaporate quickly.

Add the cooking oil to the hot pan, then immediately and carefully lay the chicken breasts in the pan, away from you to prevent splatter.

Sear the chicken for 4-5 minutes on the first side, until a golden-brown crust forms. Flip the chicken.

Cook for another 4-5 minutes. When the chicken is almost cooked through, add the cubes of butter to the pan.

Add a pinch of the remaining spice blend to the melting butter for a seasoned sauce.

Tilt the pan and use a spoon to continuously baste the chicken with the melted butter for about 1-2 minutes, until the chicken reaches an internal temperature of 160-165°F.

Remove the chicken from the pan and transfer to a cutting board. Let it rest for at least 5 minutes.

Slice the chicken against the grain into 1/2-inch thick pieces and serve immediately, drizzling with any remaining pan sauce if desired.