Chicken Breast Recipe
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
Cooking & Finishing
Method
Chicken & Marinade
- 1
Prep the chicken
If breasts are very thick on one end, butterfly or pound them to even thickness (about 1/2 inch) for even cooking. Pat dry with paper towels and place in a shallow dish or resealable bag.
- 2
Make the marinade
Mince the garlic. In a small bowl combine 3 tbs olive oil, 2 tbs lemon juice, minced garlic (3 cloves), 1 tbs Dijon mustard, 1 tsp honey, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.
- 3
Marinate
Pour the marinade over the chicken, ensuring each piece is coated. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. If short on time, you can proceed after 10–15 minutes at room temperature.
Cooking & Finishing
- 4
Heat the pan
Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter. Allow the butter to melt and the fat to shimmer but not smoke.
- 5
Sear the chicken
Remove chicken from the marinade letting excess drip off (discard marinade). Place chicken in the hot skillet, leaving space between pieces. Sear without moving for 4–5 minutes until a deep golden-brown crust forms.
- 6
Flip and finish cooking
Flip each breast and reduce heat to medium. Add 1/4 cup chicken broth or water to the pan to create a little steam and keep the chicken moist. Cook another 4–6 minutes, spooning pan juices over the breasts occasionally, until an instant-read thermometer inserted into the thickest part registers 160–165°F (71–74°C). Total cook time will depend on thickness.
- 7
Rest the chicken
Transfer the cooked breasts to a cutting board and tent loosely with foil. Let rest 5 minutes (carryover cooking will bring temperature up a few degrees and juices will redistribute).
- 8
Finish and serve
Return the pan to medium heat and swirl any remaining pan juices. Stir in 1 tbs chopped fresh parsley. Spoon the pan juices over the rested chicken. Serve each breast with a lemon wedge to squeeze over just before eating.