Natural Chicken Breast Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, place each breast between two pieces of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness of about 1/2 to 3/4 inch so they cook evenly.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, minced garlic (press or mince 3 cloves), 1.5 tsp kosher salt, 1 tsp black pepper, 1 tsp dried thyme, and 1 tsp honey if using. Whisk until well combined.

Marinate

Place the prepared chicken breasts in a shallow dish or resealable plastic bag. Pour the marinade over the chicken, turning to coat evenly. Seal and refrigerate for at least 30 minutes and up to 4 hours. If short on time, 15 minutes will still add flavor.

Preheat pan

Remove chicken from refrigerator 10 minutes before cooking to take the chill off. Heat a large heavy skillet (preferably cast-iron or stainless steel) over medium-high heat until hot, about 2 minutes. Add 1 tbs olive oil and swirl to coat.

Cook chicken

Remove chicken from the marinade letting excess drip off (discard used marinade). Place breasts in the hot pan without overcrowding (work in batches if needed). Cook undisturbed for 5-6 minutes until a golden-brown crust forms. Flip and reduce heat to medium. Continue cooking 4-6 minutes more until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness.

Rest and baste

When chicken reaches 165°F, remove pan from heat. Add 1 tbs unsalted butter to the pan and tilt the pan slightly; use a spoon to baste the melted butter over the breasts for 30 seconds to 1 minute. Transfer chicken to a cutting board and let rest uncovered for 5 minutes to allow juices to redistribute.

Serve

Slice or serve whole. Sprinkle with 2 tbs chopped fresh parsley and serve with lemon wedges to squeeze over the chicken. Taste and add additional salt or pepper if desired.