Chicken Steak (no Cheese) Recipe
Recipe information
Make Chicken Steak (no Cheese) in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
John’s Chicken Steaks
John’s Chicken Steaks
1. Prepare and Pound Chicken
Pat the 4 chicken breasts dry with paper towels. Place each breast between two pieces of plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 inch (1.3 cm). This ensures even cooking and a steak-like texture.
2. Make Marinade
In a medium bowl whisk together 3 tbs olive oil, 3 tbs soy sauce, 1 tbs Worcestershire sauce, 2 tbs lemon juice, 4 minced garlic cloves, 1 tbs Dijon mustard, 1 tbs brown sugar, 1 tsp smoked paprika, 1 tsp dried oregano, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper until smooth.
3. Marinate
Place the pounded chicken breasts in a shallow dish or resealable bag and pour the marinade over them, ensuring each piece is coated. Refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes at room temperature is acceptable.
4. Heat Pan
Remove chicken from the refrigerator 10 minutes before cooking to reduce chill. Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tbs olive oil to coat the pan (reserve remaining oil).
5. Sear Chicken
Remove chicken from the marinade, letting excess drip off (reserve marinade). Place 2 chicken breasts in the hot pan without overcrowding. Sear for 3–4 minutes without moving until a deep golden crust forms. Flip and cook the other side 2–4 minutes until internal temperature reaches 160°F (71°C). Transfer to a plate and tent with foil. Repeat with remaining 1 tbs olive oil and the other 2 breasts.
6. Make Pan Sauce (Optional)
Lower heat to medium. Add 2 tbs unsalted butter to the pan and allow it to melt and foam. Carefully pour the reserved marinade into the pan to deglaze, scraping up browned bits with a wooden spoon — cook for 1–2 minutes to reduce and cook off raw aromatics. Add 2 tbs water if needed to loosen. Simmer until slightly thickened, about 1–2 minutes. Taste and adjust seasoning with a pinch of salt and pepper.
7. Finish
Return the chicken to the pan for 30–60 seconds per side to warm and glaze with the sauce. Spoon sauce over each piece, then remove from heat. Add remaining 1 tbs butter and swirl into the sauce for shine (optional). Sprinkle 2 tbs chopped fresh parsley over the steaks.
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