Chicken Recipe
Make Chicken Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Marinade & Seasoning
Pan Sauce (optional)
To Serve (optional)
Method
Marinade & Seasoning
Prep the chicken
Pat the chicken pieces dry with paper towels. If using thick breasts, butterfly or pound to even thickness (about 1/2 inch) so they cook evenly.
Make marinade
In a medium bowl combine olive oil, lemon juice, minced garlic, paprika, black pepper, salt, dried oregano and honey (if using). Whisk until blended.
Marinate
Place the chicken in a resealable bag or shallow dish and pour the marinade over it. Massage to coat evenly. Refrigerate for at least 20 minutes and up to 4 hours. If short on time, you can cook immediately but the flavor will be lighter.
Cook the Chicken
Heat a large skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil or a small drizzle of olive oil to the pan and swirl to coat.
Remove chicken from the marinade, letting excess drip off (discard leftover marinade). Place chicken in the hot pan without overcrowding — cook in batches if needed.
Cook undisturbed for 4–6 minutes on the first side until a golden-brown crust forms. Flip and cook 3–5 minutes on the second side until internal temperature reaches 165°F (74°C) for breasts or thighs (slightly less time for thinner pieces). Adjust time based on thickness.
Transfer cooked chicken to a plate and tent loosely with foil to rest for 5 minutes. Resting lets juices redistribute.
Pan Sauce (optional)
With the pan still over medium heat, add 1 tablespoon butter. If there are browned bits (fond) in the pan from cooking, scrape them up with a wooden spoon.
Pour in the chicken stock (about 1 dl) to deglaze the pan, stirring to dissolve browned bits. Let the liquid simmer and reduce by roughly half, 2–3 minutes.
If using, stir in 2 tablespoons heavy cream and simmer 1 minute until slightly thickened. Taste and adjust seasoning with a pinch of salt and pepper.
Whisk in chopped parsley and remove from heat. Spoon the sauce over the rested chicken before serving.
To Serve
Slice chicken if desired, garnish with fresh herbs and a squeeze of lemon juice from the lemon wedges. Serve with sides of your choice (rice, salad, roasted vegetables, or potatoes).