Boneless Chicken Recipe

Prepare and pound

If chicken breasts are thick, slice each breast horizontally to make 2 thinner cutlets or place between plastic wrap and gently pound with a meat mallet to an even thickness of about 1/2 inch. Pat dry with paper towels.

Make marinade

In a medium bowl combine 2 tbs olive oil, 1 tbs soy sauce, 1 tbs lemon juice, minced garlic, smoked paprika, dried oregano, 1 tsp salt and 1/2 tsp black pepper. Whisk until blended.

Marinate chicken

Place the chicken cutlets in a resealable bag or shallow dish and pour the marinade over them. Massage to coat both sides, remove excess air, and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 10–15 minutes at room temperature.

Heat pan

Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs butter. Heat until butter is melted and the fat is shimmering but not smoking.

Sear chicken

Remove chicken from marinade, letting excess drip off. Place cutlets in the hot pan without crowding (cook in batches if needed). Sear for 3–4 minutes undisturbed until golden brown, then flip and cook 3–4 minutes more until internal temperature reaches 165°F (74°C).

Finish with stock

If chicken is seared but not fully cooked through, add 1/4 cup chicken stock or water to the pan, reduce heat to medium-low, cover loosely, and steam for 1–2 minutes until done. Spoon pan juices over chicken.

Rest and garnish

Transfer chicken to a plate and let rest 3–5 minutes. Stir chopped parsley into the pan juices/butter and pour over the chicken. Serve with lemon wedges for squeezing.