Chicken Recipe

Prep

Pat the chicken breasts dry with paper towels. If any breasts are very thick, butterfly them or pound to an even thickness about 3/4 inch for even cooking.

In a small bowl, combine the salt, black pepper, garlic powder, smoked paprika, and dried oregano. Rub the spice mixture evenly over both sides of each chicken breast.

Heat a large skillet (preferably cast iron or stainless steel) over medium-high heat. Add 2 tbs olive oil and let it heat until shimmering but not smoking.

Place the seasoned chicken breasts in the skillet, spaced so they do not touch. Cook without moving 4–5 minutes until the underside is golden brown and releases easily from the pan.

Flip the chicken breasts and reduce heat to medium. Continue cooking 4–6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160°F (71°C). Cooking times vary by thickness; do not overcook.

Remove chicken to a plate and tent loosely with foil to rest while you make the pan sauce. Resting will bring the internal temperature to about 165°F and keep the chicken moist.

Keep the skillet over medium heat. Add 2 tbs butter to the pan drippings. Once melted, add the minced shallot and sauté 1–2 minutes until softened and translucent.

Add the minced garlic and cook 20–30 seconds until fragrant, stirring so it doesn't burn.

Pour in 3 tbs chicken stock to deglaze the pan, scraping up browned bits from the bottom with a wooden spoon. Let the stock simmer and reduce by about half (about 1–2 minutes).

Stir in 1 tbs fresh lemon juice and, if using, 2 tbs heavy cream. Simmer 30–60 seconds until the sauce is glossy and slightly thickened. Taste and add a pinch of salt and pepper if needed.

Remove the pan from heat and stir in 2 tbs chopped parsley and 1 tbs cold butter (optional) to finish the sauce and add shine.

Return the chicken to the pan and spoon the sauce over each piece to reheat briefly, about 30 seconds to 1 minute.

Transfer the chicken to a serving platter. Spoon extra pan sauce over the top, garnish with additional parsley and lemon wedges.

Serve immediately with desired sides (rice, mashed potatoes, steamed vegetables, or salad).