Chicken Breasts Boneless Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If any breasts are very thick (over 1 inch at the thickest point), butterfly or pound them to an even thickness of about 3/4 inch so they cook evenly.

Make marinade

In a medium bowl, whisk together 3 tbs olive oil, 2 tbs fresh lemon juice, 2 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 3/4 tsp freshly ground black pepper until combined.

Marinate chicken

Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them, massaging to coat thoroughly. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, you can proceed after 15 minutes, but 30–60 minutes is ideal.

Preheat and prepare pan or grill

Remove chicken from refrigerator about 10 minutes before cooking to take the chill off. Preheat a heavy skillet (cast iron recommended) over medium-high heat or preheat an outdoor grill to medium-high (about 400°F / 200°C). Lightly oil the grill grates or brush 1 tsp olive oil on the skillet.

Cook chicken

Place chicken breasts on the hot grill or skillet. Cook without moving for 4–6 minutes, until a golden-brown crust forms and the edges begin to look opaque. Flip and cook another 3–5 minutes. Total cook time will be about 7–12 minutes depending on thickness. Use an instant-read thermometer inserted into the thickest part; chicken is done at 165°F (74°C).

Rest and finish

Transfer cooked chicken to a plate and top with 1 tbs butter, letting it melt over the hot meat. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute.

Garnish and serve

Sprinkle chopped fresh parsley over the rested breasts and serve with lemon wedges on the side. Squeeze lemon over chicken just before eating for brightness.