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A serving of up to about 1/4 cup of blue cheese is low in lactose. This recipe contains only about 2 tablespoons per serving, making it likely fine on a lactose free diet. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
Pat the chicken breasts dry with paper towels. In a small bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub the spice mixture evenly over both sides of each breast.
Heat the olive oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan. Flip and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) on a meat thermometer inserted at the thickest part.
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