Flatten the Pieces - Thoroughly dry each chicken breast with a paper towel. Place one piece between two plastic sheets or inside a large plastic bag and pound to an even thickness with a meat mallet, about ¾" thick. Repeat with the remaining pieces.
Making Cajun Seasoning - In a small bowl, combine the salt, paprika, garlic powder, onion powder, black pepper, oregano, thyme, and cayenne.
Season the Surface - Evenly sprinkle both sides with the cajun seasoning.
Cook the Chicken - Heat a large skillet over medium heat. Add olive oil, and once hot and shimmering, add the chicken breasts presentation side down. Cook for 3 minutes, then reduce the heat to medium-low. Cook until golden brown, about 2 minutes.Flip the pieces and add the butter. Occasionally baste once melted. Cook until the internal temperature reaches 160 to 165ºF (71 to 74ºC) on a meat thermometer, about 5 to 8 minutes.
Rest - Transfer to a clean plate or cutting board and let rest for 5 minutes before slicing and serving. Garnish with green onions.
Notes
Milder Flavor: Add 1/4 teaspoon cayenne pepper.
Storing:Place inside an airtight container in the refrigerator for up to 5 days.
Freezing:Individually wrap the cooked and cooled chicken breasts. Store in a resealable plastic bag or airtight container for up to 4 months. Defrost in the refrigerator before reheating.
Reheating:Cover and microwave on high setting in 15 to 30-second increments until hot.
Make it Dairy-Free: Use margarine instead of butter, or omit it.
Make it Paleo and Whole30: Omit the butter. For Whole30, use ghee or clarified butter.