About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →4 servings
Dried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid black pepper, please tap it and change its rating to Red.
Dried red pepper flakes can sometimes contain mold toxins, but the trace amount used here is so small that it is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.
Toss the chicken pieces with ½ tsp sea salt and ¼ tsp black pepper until evenly coated. Heat 1 tbsp olive oil in a large (12-inch) skillet over medium-high heat until shimmering.
Add the chicken in a single layer and cook, undisturbed, for 4 minutes until the undersides are golden. Flip and cook for another 3–4 minutes until the chicken reaches 165°F (74°C) on an instant-read thermometer with no pink at the center. Transfer to a plate and set aside.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
