Chicken Recipe

Dry and season

Pat the chicken pieces dry with paper towels. Combine kosher salt, black pepper, smoked paprika, garlic powder, and onion powder in a small bowl. Rub olive oil over each piece of chicken, then evenly season all sides with the spice mixture. Let rest at room temperature while you heat the pan (10–15 minutes) or refrigerate up to 1 hour.

Heat a large skillet (preferably oven-safe, like cast-iron) over medium-high heat. Add 1 tbsp olive oil and 1 tbsp butter. When the fat is shimmering and butter foaming, place chicken skin-side down in a single layer (do not crowd). Cook undisturbed 6–8 minutes until the skin is deeply golden-brown and releases easily from the pan. Flip the pieces and cook 4–6 more minutes to brown the other side.

If using bone-in pieces that are thicker, transfer the skillet to a preheated 375°F (190°C) oven for 12–18 minutes, or cook on the stovetop covered over medium-low until internal temperature reaches 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest while you make the sauce.

Return the skillet to medium heat. If the pan is dry, add remaining 1 tbsp olive oil and 1 tbsp butter. Add the chopped shallot (or onion) and cook, stirring, until softened and translucent, about 2–3 minutes. Add the minced garlic and cook 30 seconds until fragrant.

Pour in the white wine (or 1 cup chicken stock if not using wine) and scrape up browned bits from the bottom of the pan with a wooden spoon. Allow the liquid to reduce by about half, 2–3 minutes.

Stir in the chicken stock, Dijon mustard, and thyme. Simmer gently for 3–4 minutes to combine flavors. If using, stir in the heavy cream and simmer 1–2 minutes until heated through and slightly thickened.

Taste the sauce and season to taste with salt and pepper. Stir in the fresh lemon juice and chopped parsley.

Return the rested chicken to the skillet, spooning sauce over the pieces to warm them, or pour the sauce over the chicken on a serving platter. Spoon any accumulated juices from the resting plate back into the sauce for extra flavor.

Garnish with additional parsley and lemon wedges. Serve hot alongside roasted vegetables, mashed potatoes, rice, or a simple green salad.