Naked Chicken Recipe
Make Naked Chicken Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Cooking & Finish
Method
Chicken & Marinade
- 1
Prep chicken
Pat the chicken breasts dry with paper towels. If any breasts are very thick (more than 1 inch), butterfly them or pound gently to an even thickness of about 1/2 inch so they cook evenly.
- 2
Make marinade
In a medium bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, 2 tsp minced garlic, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp kosher salt, and 3/4 tsp freshly ground black pepper until combined.
- 3
Marinate
Place the chicken breasts in a shallow dish or resealable bag. Pour the marinade over the chicken, turning to coat thoroughly. Marinate in the refrigerator for 20–30 minutes (or up to 2 hours). Remove chicken from fridge 10 minutes before cooking to take the chill off.
Cooking & Finish
- 4
Heat pan
Heat a large heavy skillet (cast-iron preferred) over medium-high heat. Add 1 tbs extra olive oil and 1 tbs unsalted butter. Once the butter melts and the oil shimmers, the pan is ready.
- 5
Cook chicken
Remove excess marinade from the chicken (shake off but do not pat dry completely). Place the breasts in the hot pan without crowding; cook in batches if needed. Cook for 4–5 minutes on the first side without moving to develop a golden sear. Flip and cook 3–5 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Exact time depends on thickness.
- 6
Rest & finish
Transfer cooked chicken to a cutting board and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute. While resting, spoon any pan juices over the chicken and sprinkle with 2 tbs chopped fresh parsley. Serve with lemon wedges for squeezing over top.
