Add Chicken Recipe

Prepare the chicken

Trim any excess fat from the chicken breasts and, if they are uneven thickness, butterfly or pound them to about 1/2-inch thickness for even cooking.

Make the marinade

In a bowl or zip-top bag combine 2 tbs olive oil, 1 tbsp lemon juice, minced garlic (from the 2 cloves), 1 tsp dried oregano, 1 tsp salt and 1 tsp black pepper. Whisk or shake to combine.

Add the chicken to the marinade, turning to coat thoroughly. Marinate at room temperature for 15–30 minutes or refrigerate for up to 4 hours. If refrigerating, remove chicken and sit at room temperature for 20 minutes before cooking.

Preheat pan

Heat a large skillet over medium-high heat. Add 1 tbs neutral oil and let it shimmer but not smoke.

Cook the chicken

Remove excess marinade (shake off but do not wipe dry). Place the chicken in the hot skillet, spacing pieces so they don't touch. Cook undisturbed 4–6 minutes until the underside is golden-brown. Flip and cook 3–5 minutes more, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Finish with butter & rest

Reduce 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. Transfer the chicken to a cutting board and let rest 5 minutes to retain juices.

Serve

Slice the chicken against the grain, sprinkle with 2 tbs chopped parsley and squeeze optional lemon wedges over top to taste. Serve immediately.