Chicken Recipe

Daily Special

1. 1

   Pat the chicken dry with paper towels. In a small bowl, combine minced garlic (3 cloves), lemon zest (1 teaspoon), lemon juice (2 tablespoons), paprika (1 teaspoon), dried thyme (1 teaspoon), salt (1.5 teaspoons), and black pepper (0.5 teaspoon). Drizzle in 2 tablespoons olive oil and mix to form a paste; rub evenly over the chicken breasts. Let the chicken marinate for 15–30 minutes.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the marinated chicken and sear 3–4 minutes per side until golden brown and just cooked through. Transfer the chicken to a plate and set aside.

3. 3

   Lower the heat to medium. Add the remaining 1 tablespoon olive oil and the minced garlic from the marinade. Sauté for about 30 seconds until fragrant, scraping up any browned bits from the pan.

4. 4

   Pour in the chicken stock and lemon juice to deglaze the pan, scraping up the browned fond. Bring to a gentle simmer.

5. 5

   Return the chicken to the pan and simmer for 5–7 minutes, allowing the flavors to meld and the chicken to finish cooking if needed.

6. 6

   Stir in butter until melted and glossy. Taste and adjust seasoning with a pinch more salt or pepper if desired. Sprinkle chopped parsley over the top.

7. 7

   Spoon the sauce over the chicken and serve hot. This dish pairs well with rice, mashed potatoes, or steamed vegetables.