Combine all of the seasoning, including salt, in a bowl. Set aside.

Pound the chicken between two pieces of parchment paper to flatten each evenly to about ¼” thick. 

Using gloves if desired, rub both sides of each chicken breast with 1 tablespoon of olive oil (The remaining 1 T olive oil will be used in another step.)

Rub both sides of each chicken breast with the seasoning, keeping in mind you are splitting the seasoning four ways. 

Heat up a cast iron skillet on medium-low heat. 

Add the remaining olive oil to the hot skillet. 

Place the chicken in the skillet and cook it for 4 minutes on one side undisturbed, or it will stick to the skillet and tear.

Flip the chicken with tongs and cook for another 4 minutes. Again, leave the chicken undisturbed.

Turn the skillet to high and cook for 1 minute.

Without turning down the heat, flip the chicken once and cook for 1 minute. 

The chicken is done when the internal temperature is 165F. 

Remove the cooked chicken from the pan and place it on serving plate to rest for 2 minutes.

Serve while still warm.