Chicken Breast Recipe
Make Chicken Breast Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Marinade
Finishing & Garnish
Method
Chicken & Marinade
- 1
Prep chicken
Pat the 4 chicken breasts dry with paper towels. If they are uneven in thickness, place each between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until about 1/2 inch (1.2 cm) thick for even cooking.
- 2
Make marinade
In a medium bowl, combine 3 tbs olive oil, 2 tbs lemon juice, 3 minced garlic cloves, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 1 tsp black pepper. Whisk until emulsified.
- 3
Marinate
Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Rub to coat evenly. Refrigerate for at least 20 minutes and up to 2 hours. If short on time, let stand 10–20 minutes at room temperature before cooking.
- 4
Bring to temperature
Remove the chicken from the refrigerator 10–15 minutes before cooking so it comes closer to room temperature; drain any excess marinade just before cooking.
Cook & Finish
- 5
Heat pan
Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat until hot, about 2 minutes. Add 1 tbs olive oil and swirl to coat the pan.
- 6
Sear chicken
Place the chicken breasts in the hot pan, spaced apart. Cook without moving 4–5 minutes until a deep golden crust forms. Flip and reduce heat to medium. Cook 4–6 more minutes until the thickest part registers 160°F (71°C) on an instant-read thermometer.
- 7
Finish with butter
Lower heat to medium-low, add 1 tbs butter to the pan and spoon the melted butter over the chicken for 30–60 seconds to glaze and add flavor. Remove chicken from pan and let rest on a cutting board for 5 minutes; carryover will raise internal temp to 165°F (74°C).
- 8
Garnish & serve
Transfer chicken to plates or slice against the grain. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges for squeezing over the top.