Chicken Recipe
Make Chicken Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main Ingredients
Simple Pan Sauce (optional)
Method
Main Ingredients
- 1
Prepare chicken
Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally to make 1/2–3/4-inch thick cutlets or pound gently between plastic wrap to even thickness. This promotes even cooking.
- 2
Season
Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Rub both sides of each chicken breast with olive oil, then evenly coat with the spice mixture.
- 3
Preheat pan
Heat a large heavy skillet (cast iron or stainless steel) over medium-high heat until hot, about 2–3 minutes. Add 1 tablespoon olive oil and swirl to coat.
- 4
Sear and cook
Place chicken breasts in the hot pan leaving space between pieces. Cook undisturbed until a golden-brown crust forms and the edges begin to look cooked, about 4–5 minutes. Flip and reduce heat to medium. Continue cooking until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C), about 4–6 more minutes depending on thickness. Total cook time per side will vary; do not overcook. If using very thick breasts, finish in a 375°F (190°C) oven for 6–8 minutes after searing.
- 5
Rest
Transfer chicken to a plate and tent loosely with foil. Let rest for 5 minutes — carryover heat will bring internal temperature to the safe range and juices will redistribute.
Simple Pan Sauce (optional)
- 6
Sauté aromatics
After removing the chicken, reduce heat to medium and add 1 tablespoon butter to the same pan. Add the minced shallot and sauté, stirring, until softened and translucent, about 2 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it.
- 7
Deglaze
Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Bring to a gentle simmer and reduce by about half, 4–6 minutes.
- 8
Finish sauce
Turn off the heat and whisk in the remaining 1 tablespoon butter and the lemon juice until melted and the sauce is slightly glossy. Stir in the chopped parsley and taste; adjust seasoning with salt and pepper if needed.
- 9
Serve
Spoon the pan sauce over the rested chicken breasts and serve immediately.