Chicken Recipe

Prepare the marinade

Smash or mince the garlic. In a shallow dish or zip-top bag combine 2 tbs olive oil, 2 tbs fresh lemon juice, minced garlic, 1 tsp chopped fresh rosemary, 1 tsp salt and 1 tsp black pepper. Stir to combine.

Marinate the chicken

Add the 1 lb chicken breasts to the marinade, coating both sides thoroughly. If breasts are thick, slice horizontally to make even pieces about 1/2-3/4 inch thick or pound to even thickness. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. Remove from refrigerator 15 minutes before cooking to come toward room temperature.

Sear the chicken

Heat a large skillet over medium-high heat. Add a light drizzle of oil (or 1 tbs olive oil if needed) and let it shimmer. Remove chicken from marinade, letting excess drip off. Place chicken in the hot pan and cook undisturbed 4–5 minutes until a golden-brown crust forms. Flip and cook another 4–5 minutes (internal temperature 165°F / 74°C). For thicker pieces, reduce heat to medium and cover for a minute or two until cooked through. Transfer cooked chicken to a warm plate and tent loosely with foil.

Sauté shallot

Reduce heat to medium. In the same skillet add 2 tbs unsalted butter. When butter melts, add the finely chopped shallot and sauté 1–2 minutes, stirring constantly, until softened and translucent but not browned.

Deglaze and reduce

If using, add 1 tbs white wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1 minute). Add 1 cup chicken stock and 1 tbs fresh lemon juice. Increase heat to medium-high and simmer until sauce reduces by about one-third, 3–5 minutes.

Finish the sauce

Turn off the heat and whisk in the remaining 1 tbs unsalted butter until the sauce is glossy and slightly thickened. Stir in 1 tbs chopped fresh parsley. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Return chicken to pan

Place the cooked chicken back into the skillet and spoon the sauce over each piece to warm and coat for 30–60 seconds. This helps the chicken reheat and absorb sauce flavors.

Transfer the chicken to a serving platter. Drizzle 1 tsp extra-virgin olive oil over the top and serve with lemon wedges on the side for squeezing. Garnish with additional chopped parsley if desired.