Chicken Fillet Recipe

Trim and flatten

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfry or place between two sheets of plastic and pound gently with a meat mallet to an even thickness about 1/2–3/4 inch. This ensures even cooking.

Season both sides of each breast with the kosher salt, black pepper, garlic powder, and smoked paprika. Set on a plate while you make the marinade.

In a shallow bowl or resealable bag, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, chopped thyme, and honey until combined.

Add the seasoned chicken to the marinade, coating each piece well. Marinate at room temperature for 15–20 minutes or refrigerate up to 2 hours. If refrigerated, bring chicken to room temperature for 20 minutes before cooking.

Place the flour in a shallow dish and lightly dredge each marinated chicken breast, shaking off excess. The flour will help produce a light golden sear and thicken the pan sauce.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and 2 tablespoons butter. When the butter foams and begins to color lightly, add the chicken breasts (work in two batches if needed) and sear without moving for 3–4 minutes until a deep golden crust forms.

Flip the chicken and reduce heat to medium. Cook another 3–4 minutes, or until an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C). Remove chicken to a warm plate; carryover cooking will raise the temperature to a safe 165°F (74°C).

Add the 1/2 cup chicken broth (or water) to the hot skillet, scraping up browned bits from the bottom with a wooden spoon. Simmer for 1–2 minutes to reduce slightly and incorporate any pan drippings. Stir in any accumulated juices from the resting chicken.

Return the chicken to the pan and spoon the sauce over the breasts for 30–60 seconds to coat and warm through.

Transfer chicken to a serving platter. Spoon remaining pan sauce over the fillets.

Sprinkle chopped fresh parsley over the chicken and serve with lemon wedges for squeezing over top.

Serve immediately with your choice of sides (roasted vegetables, mashed potatoes, or a simple salad).