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Export 8 ingredients for grocery delivery
Heat 1 tablespoon oil in Ninja Foodi NeverStick pan over medium heat.
In a small bowl, stir together the salt, parsley, pepper, onion powder, garlic powder and paprika.
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.
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.
Place chicken breasts in hot pan and cook for 6-8 minutes, until golden brown on the first side. Flip chicken breasts and cook an additional 6-8 minutes, until a meat thermometer reads 165 degrees F in the thickest part of the chicken.
(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)
Remove chicken to a cutting board to rest and add add butter to pan over medium heat. Let melt and add garlic, cooking and stirring one minute.
Slice chicken breasts and serve with garlic butter drizzled over.