Chicken Breast Recipe

Flatten and season

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 1/2 inch (use a meat mallet between plastic wrap). This ensures even cooking.

Make marinade

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper until combined.

Marinate chicken

Place chicken breasts in a shallow dish or zip-top bag. Pour the marinade over the chicken, turning to coat thoroughly. Marinate at room temperature for 15-20 minutes or refrigerate for 1-4 hours for deeper flavor. If refrigerated, bring to room temperature for 20 minutes before cooking.

Preheat pan or grill

If using a skillet, heat a large heavy-bottomed skillet (cast iron preferred) over medium-high heat until hot. If grilling, preheat grill to medium-high (about 400°F / 200°C). Lightly oil the grill grates or add a teaspoon of oil to the skillet and spread.

Cook chicken

Remove excess marinade from the chicken (shake off but do not wipe). Place breasts in the hot skillet or on the grill. Cook without moving until a deep golden crust forms, about 4-6 minutes. Flip and cook the second side 4-6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Thinner breasts may take less time; thicker ones may need a few extra minutes. Avoid overcooking to keep juices.

Rest

Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5-7 minutes so juices redistribute. This yields juicier chicken and ensures correct final temperature.

Finish with butter

While the chicken is resting, return the skillet to low heat, add the butter and swirl to melt. Spoon the melted butter and any pan juices over the chicken for extra richness.

Garnish and serve

Slice chicken against the grain if desired, sprinkle with chopped parsley, and serve with lemon wedges alongside. Use juices in the resting plate as a light pan sauce.