Chicken Recipe

Prep and brine (optional quick brine)

If time allows and you want juicier chicken, dissolve 1 tablespoon salt in 2 cups (480 ml) cold water. Submerge the chicken breasts for 15–30 minutes in the refrigerator, then pat dry. If skipping, proceed to seasoning.

Make marinade

In a bowl, whisk together 3 tbs olive oil, 2 tbs lemon juice, minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp salt, 3/4 tsp black pepper and 1 tsp honey (if using).

Marinate chicken

Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them. Ensure each piece is coated. Marinate at room temperature for 15–30 minutes or in the refrigerator for up to 4 hours. Remove from refrigerator 15 minutes before cooking to come closer to room temperature.

Preheat and heat pan

Preheat your oven to 180°C / 350°F if finishing in the oven (optional). Heat a large skillet over medium-high heat. Add 1 tbs butter or 1 tbs olive oil and let it shimmer but not smoke.

Sear the chicken

Remove excess marinade from the chicken (shake off but do not wipe completely). Place chicken breasts in the hot pan, working in batches if needed to avoid crowding. Sear without moving for 4–5 minutes until a golden-brown crust forms. Flip and sear the other side 3–4 minutes.

Finish cooking

After searing, reduce heat to medium-low and add 1 tbs chicken broth or water to the pan to deglaze and create a little steam. Cover the skillet and cook for an additional 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 74°C / 165°F. Alternatively, after searing both sides, transfer the skillet to the preheated oven and bake 8–12 minutes until the same internal temperature is reached.

Rest and garnish

Transfer chicken to a cutting board and let rest 5 minutes to allow juices to redistribute. Spoon any pan juices over the chicken, sprinkle with 2 tbs chopped fresh parsley, and serve with lemon wedges.