Pollo Correteado Recipe

Pound and season

Pat the 4 chicken breasts dry with paper towels. If breasts are uneven in thickness, place each between plastic wrap and gently pound to an even thickness of about 1/2 inch (12 mm) using a meat mallet or heavy skillet.

Marinate

In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the chicken, turning to coat thoroughly. Let sit at room temperature for 15–20 minutes, or refrigerate up to 2 hours. Remove from fridge 20 minutes before cooking if chilled.

Sear the chicken

Heat a large skillet over medium-high heat until hot. Add 1 tbs olive oil (from the 'for cooking' amount) and swirl to coat. Place 2 chicken breasts in the pan (do not overcrowd) and cook 4–5 minutes without moving until golden brown. Flip and cook another 4–5 minutes until the internal temperature reaches 160–165°F (71–74°C) and juices run clear. Transfer to a plate and tent with foil. Repeat with the remaining 2 chicken breasts, adding the remaining 1 tbs olive oil if needed.

Sweat aromatics

Using the same skillet with the browned bits, reduce heat to medium. Add 2 tbs olive oil and 1 tbs butter. When butter melts, add the thinly sliced onion and cook 4–5 minutes until softened and translucent.

Cook mushrooms and garlic

Add the sliced mushrooms to the skillet in an even layer. Let them cook undisturbed for 3–4 minutes to develop color, then stir and continue cooking 3–4 more minutes until they release moisture and begin to brown. Add the 4 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Deglaze and simmer

Pour in 1/4 cup dry white wine (or 1/4 cup chicken broth) to deglaze the pan, scraping up browned bits with a wooden spoon. Let the liquid reduce by half (about 1–2 minutes). Add an additional 1/4 cup chicken broth, 1 tbs fresh thyme leaves, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and simmer gently for 2–3 minutes to meld flavors.

Finish the sauce

Return the cooked chicken breasts to the skillet, nestling them into the mushrooms and spooning sauce over each piece. Reduce heat to low and simmer gently for 2–3 minutes to reheat the chicken and allow flavors to combine. Taste and adjust seasoning with salt and pepper as needed. Stir in 2 tbs chopped fresh parsley just before serving.

Plate each chicken breast and spoon the mushroom-garlic sauce over the top. Sprinkle 2 tbs grated Parmesan evenly across the 4 servings (about 1/2 tbs per serving) if using, and finish with a pinch of chili flakes to taste. Serve with lemon wedges on the side to squeeze over the chicken. Recommended accompaniments: steamed rice, roasted potatoes, or a simple green salad.