Go Back

Pink Salt Chicken

A flavorful and simple pan-seared chicken dish using pink Himalayan salt to enhance taste and depth, perfect for a quick and easy weeknight dinner.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

Main
  • 2 chicken breasts boneless and skinless
  • 1 tablespoon pink Himalayan salt
  • 1 teaspoon garlic powder
  • Half teaspoon smoked paprika
  • 1 tablespoon olive oil
  • Freshly cracked black pepper to taste
  • Half lemon for finishing

Method
 

  1. Pat the chicken dry with a paper towel to ensure it browns nicely during cooking.
  2. Mix the pink Himalayan salt, garlic powder, smoked paprika, and freshly cracked black pepper in a small bowl to create a seasoning mix.
  3. Rub the seasoning mix evenly onto both sides of the chicken breasts.
  4. Heat olive oil in a skillet over medium-high heat until hot but not smoking.
  5. Place the chicken breasts in the skillet and sear each side for 5–6 minutes, flipping only once, until golden brown.
  6. Reduce the heat to low, cover the skillet, and cook for an additional 3–5 minutes until the chicken is cooked through and juices run clear.
  7. Squeeze fresh lemon juice over the chicken before serving to tie the flavors together.

Notes

Use pink Himalayan salt sparingly due to its strong, mineral-rich flavor. This recipe is easily doubled for more servings or customized with other seasonings. Great served with roasted vegetables or a crisp salad.