Boneless Recipe

Prepare chicken

Pat the chicken dry with paper towels. If pieces are uneven in thickness, butterfly or gently pound to even thickness (about 1/2 inch) so they cook evenly.

Make marinade

In a medium bowl combine olive oil, soy sauce, lemon juice, minced garlic, honey, smoked paprika, black pepper, and salt. Whisk until combined.

Place the chicken in a shallow dish or zip-top bag and pour the marinade over it, ensuring all pieces are coated. Refrigerate and marinate at least 30 minutes and up to 4 hours (longer will deepen flavor but avoid overnight with lemon).

Preheat pan

Remove the chicken from the refrigerator 10 minutes before cooking to come closer to room temperature. Heat a large skillet over medium-high heat until hot, about 2 minutes.

Add 1 tablespoon oil (or a little butter) to the pan and swirl. Remove chicken from marinade letting excess drip off (reserve marinade). Place chicken in the hot skillet in a single layer without crowding. Cook 4–5 minutes per side for thighs (3–4 minutes per side for thin breasts), until a golden crust forms and internal temperature reaches 165°F (74°C). Do not move pieces excessively—let a crust form.

Transfer cooked chicken to a plate and tent loosely with foil to rest while you make the pan sauce (resting keeps juices in).

Reduce heat to medium and add 1 tablespoon butter to the same skillet. If there are browned bits (fond) in the pan, they will flavor the sauce. Pour in the reserved marinade and the chicken stock, scraping the pan with a wooden spoon to deglaze and lift browned bits.

Bring to a gentle simmer and cook 2–3 minutes to slightly reduce. If using, stir in heavy cream and the remaining 1 tablespoon butter, whisking until the sauce is glossy and slightly thickened. Taste and add red pepper flakes if you want heat, and adjust salt and pepper to taste.

Return the chicken to the pan and spoon sauce over each piece to reheat for 1 minute. Sprinkle with chopped fresh parsley.

Serve the boneless chicken over steamed rice or salad greens. Spoon extra pan sauce over the chicken and serve with lemon wedges to squeeze on top.

Leftovers: cool to room temperature then refrigerate in an airtight container up to 3 days. Reheat gently in a skillet with a splash of water or stock to loosen the sauce.