Prepare the Marinade: In a medium bowl, I combine the buttermilk, mayonnaise, Dijon mustard, garlic powder, onion powder, paprika, black pepper, and salt. I mix it well until all the ingredients are blended smoothly. This marinade is what gives our chicken the tender, melt-in-your-mouth texture.

Marinate the Chicken: I add the chicken breasts to the marinade, making sure they are fully coated. I cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 1 hour. If I have more time, I prefer to marinate it overnight—trust me, the flavor just gets better!

Preheat Your Cookware: When I’m ready to cook, I preheat my skillet over medium-high heat and drizzle in about a tablespoon of olive oil. I love the sizzle it makes when the oil hits the hot pan!

Cook the Chicken: After marinating, I remove the chicken from the fridge, letting the excess marinade drip off. I carefully place the chicken in the hot skillet, making sure not to overcrowd the pan. I cook the chicken for about 6-7 minutes on one side until it’s golden brown and releases easily from the pan.

Flip and Finish Cooking: I then flip the chicken breasts and reduce the heat to medium-low. I cover the skillet with a lid and continue cooking for another 5-7 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Rest the Chicken: Once done, I transfer the chicken to a plate and let it rest for a few minutes. Resting allows the juices to redistribute, making the chicken even more tender.

Garnish and Serve: Finally, I sprinkle some fresh parsley on top for a pop of color and serve!