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Ingredients
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Marinated chicken
Pan & finishing
Optional add-ins (choose as needed)
Method
Marinated chicken
- 1
Prepare the chicken
Trim any excess fat from the chicken. If breasts are thick, slice horizontally to 1/2–3/4 inch thickness or pound gently to even thickness so pieces cook evenly.
- 2
Season and marinate
In a bowl combine kosher salt, black pepper, garlic powder, smoked paprika, olive oil (1 tbs) and lemon juice. Rub mixture over both sides of the chicken. Let rest at room temperature for 10–15 minutes or refrigerate up to 2 hours. Bring back to room temperature before cooking if chilled.
Sauté & finish
- 3
Preheat pan
Place a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 1 tablespoon olive oil and let it heat until shimmering but not smoking (about 1–2 minutes).
- 4
Sear the chicken
Add chicken to the hot pan in a single layer without overcrowding. Cook undisturbed for 3–4 minutes until a deep golden crust forms. Flip and cook the second side 3–4 minutes more. Internal temperature should reach 165°F (74°C) for breasts or 170°F (77°C) for thighs. If pieces are thicker, reduce heat to medium and cover for 1–2 minutes to finish cooking through.
- 5
- 6
Optional deglaze
If using, pour 1/4 cup white wine or chicken broth into the hot pan to deglaze, scraping up browned bits with a spatula. Simmer 30–60 seconds until slightly reduced; this will create a light pan sauce. Spoon sauce over chicken.
- 7
Rest and finish
Transfer chicken to a plate and let rest 3–5 minutes. This helps juices redistribute. Sprinkle chopped parsley over the chicken and squeeze lemon wedges over each portion to taste. Add red pepper flakes or dried herbs if using.
- 8
Serve
Slice or serve whole. Use as an add-on protein for salads, bowls, pastas, sandwiches, or serve with vegetables and starches.