1 Lb Boneless Chicken Recipe

Prepare and pound

Pat the 1 lb boneless chicken dry with paper towels. If using breasts, slice horizontally into two thinner cutlets or place between plastic wrap and gently pound with a meat mallet to an even thickness about 1/2 inch. This promotes even cooking.

Make marinade

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp salt, 1 tsp black pepper, 1 tsp paprika and 1 tsp dried oregano. Whisk until combined.

Marinate chicken

Place the prepared chicken in a shallow dish or a resealable plastic bag. Pour the marinade over the chicken, ensuring pieces are fully coated. Marinate in the refrigerator for at least 20 minutes and up to 2 hours. If short on time, 20–30 minutes will still impart flavor.

Bring to room temperature

About 10 minutes before cooking, remove the chicken from the fridge so it comes closer to room temperature for more even cooking.

Cook the chicken

Heat a large skillet over medium-high heat until hot (about 2 minutes). Add 1 tbs olive oil or use a nonstick pan with no oil if preferred. Place the marinated chicken in the skillet in a single layer without crowding. Cook undisturbed 4–6 minutes on the first side until golden brown and a crust forms. Flip and cook 3–5 minutes more on the second side until the internal temperature reaches 165°F (74°C). Thicker pieces may take a minute or two longer.

Rest

Transfer cooked chicken to a plate and let rest 5 minutes to allow juices to redistribute.

While the chicken rests, if you like a richer finish, add 1 tbs butter to the hot skillet and swirl to melt, scraping up any browned bits. Return the chicken to the skillet briefly (30 seconds each side) to glaze, or spoon the butter over the pieces.

Sprinkle chopped parsley over the chicken and serve with lemon wedges to squeeze over just before eating.