Grilled Chicken Breast Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to even thickness (about 1/2 to 3/4 inch) so they cook evenly. Season both sides with 2 tps kosher salt, 1 tsp black pepper, and 1 tsp garlic powder. Rub with 3 tbs olive oil and the juice of 1 lemon.

Rest

Let the seasoned chicken rest at room temperature for 15 minutes (or refrigerate up to 2 hours) to absorb flavors.

Grill

Preheat grill to medium-high (about 425°F / 220°C). Oil the grates lightly. Grill chicken 4–6 minutes per side (depends on thickness) until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Avoid flipping more than once. Remove from grill and let rest 5 minutes before slicing or serving.

While chicken rests, melt 3 tbs butter in a skillet over medium heat. Add 2 minced garlic cloves and sauté 30–45 seconds until fragrant (do not brown). Add 2 tbs capers and 1 tbs chicken stock or white wine; simmer 1 minute to deglaze and reduce slightly.

Stir in 2 tbs fresh lemon juice and simmer 30 seconds. Remove from heat and whisk in 1 tbs chopped parsley. Season with 1/4 tsp salt and 1/8 tsp black pepper to taste. Spoon sauce over grilled chicken.

In a food processor or by hand, combine 1 cup packed parsley leaves, 2 tsp fresh oregano (or 1 tsp dried), 3 garlic cloves, 2 tbs red wine vinegar, 6 tbs olive oil, 1/4 tsp red pepper flakes, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Pulse/process until finely chopped but not pureed; mixture should be a loose, spoonable sauce.

Taste and adjust salt, vinegar, or oil. Let sit 10 minutes for flavors to meld, then spoon over sliced chicken or serve alongside.

In a small bowl, combine 4 tbs softened butter, 1 tsp lemon zest, 1 tsp lemon juice, 1 tbs minced parsley, 1 tbs minced chives, 1/4 tsp salt, and 1/8 tsp pepper. Mix until homogeneous. Place a dollop (about 1 tbs) on each hot chicken breast so it melts and creates a glossy finish.

If desired, chill extra butter on parchment and slice into medallions for serving later.

In a skillet, heat 1 tbs olive oil and 2 tbs butter over medium-high. Add 1 minced shallot and sauté 1–2 minutes until translucent. Add 1 cup sliced mushrooms and cook until they release liquid and begin to brown, about 4–6 minutes.

Add 1/2 cup Marsala wine and simmer vigorously 2–3 minutes to reduce slightly and burn off alcohol. Add 1/2 cup chicken stock and simmer until sauce reduces by about one-third, 3–5 minutes.

Stir in 2 tbs heavy cream if using to enrich the sauce; simmer 1 minute. Season with 1/2 tsp salt and 1/4 tsp black pepper. Spoon mushrooms and sauce over the grilled chicken.

Transfer rested chicken to a platter, slice if desired, and spoon chosen sauce over each portion. Garnish with chopped parsley and lemon wedges. Serve immediately.