Chicken Recipe

Prepare chicken

Pat the 4 chicken breasts dry with paper towels. If breasts are thick, halve horizontally or pound to an even thickness about 3/4 inch so they cook evenly.

Make marinade

In a medium bowl combine 3 tbs olive oil, 2 tbs fresh lemon juice, 3 tsp minced garlic, 1 tsp dried oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt and 3/4 tsp black pepper. Whisk until blended.

Marinate chicken

Place chicken in a shallow dish or zip-top bag and pour the marinade over it. Rub to coat all pieces. Refrigerate for 20–60 minutes (minimum 20 minutes for flavor, up to 4 hours for deeper flavor). If short on time, proceed immediately after coating.

Preheat pan

Remove chicken from refrigerator about 10 minutes before cooking to take the chill off. Heat a large skillet over medium-high heat. Add 1 tbs olive oil and 1 tbs unsalted butter; heat until butter is foaming and oil shimmers.

Sear chicken

Remove excess marinade from chicken (shake off) and place breasts in the hot skillet without crowding. Cook 4–5 minutes undisturbed until a deep golden crust forms. Flip and cook the other side 4–5 minutes. Exact time will depend on thickness — aim for an internal temperature of 160–165°F (71–74°C).

Finish cooking

If chicken browns quickly but is not yet cooked through, reduce heat to medium-low and add 1/4 cup chicken stock or water to the pan. Cover loosely and steam for 2–4 minutes until done. Remove chicken to a plate and let rest 5 minutes (internal temp will rise slightly).

Make pan sauce & serve

With pan still over medium heat, scrape up browned bits and add remaining juices. Stir to loosen and let reduce for 30–60 seconds. Spoon the pan juices over the rested chicken, sprinkle with 2 tbs chopped fresh parsley, and serve with lemon wedges for squeezing over each portion.