*chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If the breasts are very thick, butterfly them or pound to an even 1/2–3/4-inch thickness so they cook evenly.

Make marinade

In a bowl combine olive oil, lemon juice, minced garlic, salt, pepper, oregano, and paprika. Whisk until combined.

Place the chicken in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat thoroughly. Marinate at room temperature for 15–30 minutes or refrigerate up to 4 hours. If refrigerated, bring to room temperature 20 minutes before cooking.

Heat pan

Place a large skillet over medium-high heat and add 1 tablespoon of olive oil. Heat until shimmering but not smoking.

Sear chicken

Remove chicken from the marinade (discard any leftover marinade). Add the chicken breasts to the hot skillet, spacing them so they do not crowd. Cook undisturbed 4–5 minutes until golden brown on the bottom.

Flip and baste

Flip the chicken and add the butter to the pan. As the butter melts, tilt the pan slightly and spoon the melted butter over the chicken for about 1 minute to flavor and help finish cooking.

Finish with liquid

Pour 1 cup of chicken or vegetable broth into the pan around the chicken (not directly over it to avoid washing off seasoning). Reduce heat to medium-low, cover loosely, and simmer 4–6 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Rest and serve

Transfer chicken to a plate and let rest 5 minutes. Stir chopped parsley into the pan juices and spoon the sauce over the chicken. Serve with lemon wedges for squeezing over each portion.