Chicken Fillet Recipe

Pound to even thickness (optional)

If fillets are uneven or very thick (over 1 inch), place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to about 1/2 inch thickness so they cook evenly.

Pat the chicken fillets dry with paper towels. Season both sides evenly with kosher salt, black pepper, garlic powder and paprika. Set on a plate while you prepare the marinade.

In a small bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic and thyme. Reserve about 2 tablespoons of this mixture for basting/finishing.

Place the seasoned fillets in a shallow dish or zip-top bag. Pour the remaining marinade over the chicken, ensuring each fillet is coated. Marinate in the refrigerator for at least 15 minutes and up to 2 hours. If short on time, 15–30 minutes is sufficient.

Preheat oven broiler to high and position the oven rack about 6–8 inches from the broiler element. If you prefer only pan-seared, skip broiling and cook fully in the pan (see step).

Heat a large oven-safe skillet (preferably cast iron) over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers and is hot but not smoking, add the chicken fillets (work in batches if needed). Sear undisturbed for 2–3 minutes until a golden-brown crust forms.

Flip the fillets and sear the other side 1–2 minutes. Spoon or brush the reserved 2 tablespoons of marinade over the fillets.

For pan-finish only: reduce heat to medium-low, add 1 tablespoon butter to the pan, cover and cook 4–6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove from heat and rest 5 minutes.

For broiled finish (recommended for a slightly charred top): transfer the hot skillet to the preheated broiler. Broil for 2–4 minutes until the top is lightly charred and the internal temperature reaches 165°F (74°C). Watch closely to prevent burning.

Remove fillets from the skillet and transfer to a cutting board. Tent loosely with foil and let rest 5 minutes so juices redistribute.

If desired, melt the remaining tablespoon of butter in the skillet juices, spoon over the fillets, sprinkle with chopped parsley and serve with lemon wedges for squeezing.