Chicken Recipe

Prepare and marinate

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even 1-inch thickness so they cook evenly. In a medium bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic, dried oregano, smoked paprika, 1.5 tsp salt, and 0.5 tsp black pepper. Whisk to emulsify.

Place the chicken in a shallow dish or zip-top bag and pour the marinade over the pieces, ensuring they are fully coated. Massage marinade into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, allow 15 minutes at room temperature for some flavor absorption.

Preheat and heat pan

Remove the chicken from the refrigerator 15 minutes before cooking to come closer to room temperature. Preheat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter and let the butter melt and foam.

Sear the chicken

Shake off excess marinade from each breast (do not wipe clean). Place chicken breasts in the hot skillet in a single layer, leaving space between pieces. Cook undisturbed for 4-5 minutes until a golden-brown crust forms. Flip and cook the other side 4-5 minutes more. For 1-inch-thick breasts the internal temperature should read 160-165°F (71-74°C) when measured at the thickest part.

Finish with broth

Reduce heat to medium-low. Pour 1/2 cup chicken broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon. Spoon pan juices over the chicken and let it simmer gently for 1-2 minutes to finish cooking and develop a light sauce. If desired, add an extra 1/2 tbs butter to enrich the sauce.

Rest and serve

Transfer chicken to a cutting board and let rest 5 minutes so juices redistribute. Slice or leave whole. Spoon the pan sauce over the chicken, sprinkle with 2 tbs chopped fresh parsley, and garnish with lemon slices if desired. Taste and adjust salt and pepper if needed.