Extra Chicken Recipe

Prepare chicken

Trim any excess fat from the chicken breasts. If breasts are uneven thickness, butterfly or pound them to roughly 1/2 inch thickness so they cook evenly.

Season

Pat the chicken dry with paper towels. Rub both sides with the olive oil. Combine the salt, pepper, garlic powder, and smoked paprika in a small bowl and sprinkle evenly over both sides of the chicken, pressing lightly so the rub adheres.

Cook - stovetop method

Heat a heavy skillet (cast iron or stainless) over medium-high heat until hot, about 2 minutes. Add a thin film of oil to the pan if it's dry. Place the chicken in the pan and cook undisturbed for 4–5 minutes until a deep golden crust forms. Flip and cook another 4–5 minutes until the internal temperature reaches 165°F (74°C). Remove from pan and let rest 5 minutes before slicing.

Cook - oven method (alternative)

Preheat oven to 400°F (200°C). After seasoning, sear the breasts in an ovenproof skillet over medium-high heat 2 minutes per side until lightly browned, then transfer the skillet to the oven and bake 8–12 minutes until internal temperature is 165°F (74°C). Rest 5 minutes before slicing.

After resting, squeeze the lemon juice over the sliced chicken and sprinkle with chopped parsley. Serve as an 'extra chicken' portion alongside your main dish, in salads, bowls, or sandwiches.