Jul 14 2026
Restaurants›Herringbone Waikiki›Chicken Breast Recipe

Chicken Breast Recipe

Inspired by Herringbone Waikiki
Time40m
Serves4

Make Chicken Breast Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Chicken & Marinade

For Searing & Finishing

Method

Chicken & Marinade

  1. 1

    Prep the chicken

    Pat the chicken breasts dry with paper towels. If they are uneven in thickness, place each between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2–3/4 inch. This ensures even cooking.

  2. 2

    Make the marinade

    In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, dried oregano, smoked paprika, 1.5 tsp salt, and 3/4 tsp black pepper. Whisk until emulsified.

  3. 3

    Marinate

    Place the prepared chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Rub to coat evenly, then refrigerate for at least 20 minutes and up to 2 hours. If short on time, allow at least 10 minutes at room temperature after removing from the fridge before cooking so the chicken isn't too cold.

For Searing & Finishing

  1. 4

    Preheat skillet

    Set a heavy skillet (cast iron or stainless steel) over medium-high heat. Add 1 tbs olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).

  2. 5

    Sear the chicken

    Remove excess marinade from the chicken (shake off but do not wipe completely). Place the breasts in the hot skillet without crowding; you may need to cook in two batches. Cook undisturbed for 4–6 minutes until a deep golden-brown crust forms. Flip and cook the other side 3–5 minutes.

  3. 6

    Finish with butter and check doneness

    Reduce heat to medium-low, add 1 tbs unsalted butter to the skillet and spoon the melted butter over the breasts for 30–60 seconds. Check internal temperature with an instant-read thermometer — it should read 165°F (74°C) at the thickest point. If needed, lower the heat and continue cooking in 1–2 minute increments until done, or transfer to a preheated 350°F (175°C) oven for 5–8 minutes for thicker breasts.

  4. 7

    Rest

    Transfer the chicken to a plate and loosely tent with foil. Rest for 5–8 minutes to allow juices to redistribute; this keeps the meat moist.

  5. 8

    Finish and serve

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

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