Chicken Recipe

Prepare chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly them or pound to an even thickness about 1/2 inch so they cook evenly.

In a medium bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt, and black pepper to form the marinade.

Place the chicken breasts in a shallow dish or zip-top bag and pour the marinade over them, turning to coat evenly. Let marinate at room temperature for 20 minutes or refrigerate for up to 2 hours. If refrigerated, bring to room temperature for 15–20 minutes before cooking.

Heat a large skillet (preferably heavy-bottomed or cast iron) over medium-high heat until hot. Add 1 tablespoon olive oil to the pan and swirl to coat.

Remove chicken from marinade, letting excess drip off. Place chicken in the hot skillet without crowding (cook in batches if needed). Sear 4–5 minutes on the first side until golden-brown and release easily from the pan.

Flip the chicken and reduce heat to medium. Continue cooking 4–6 minutes more (internal temperature should reach 165°F / 74°C). Transfer cooked chicken to a warm plate and tent with foil to rest while you make the sauce.

With the skillet still over medium heat, add the butter and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.

Add the finely chopped shallot and sauté 1–2 minutes until softened and translucent but not browned.

Pour in the chicken stock to deglaze the pan, stirring and scraping to incorporate browned bits. Bring to a gentle simmer and reduce for 3–4 minutes until the liquid is slightly reduced.

Stir in the heavy cream and simmer 1–2 minutes until the sauce thickens slightly. Taste and adjust seasoning with a pinch of salt and pepper if needed.

Remove the pan from heat and stir in chopped parsley and lemon zest. Return the rested chicken to the skillet and spoon the sauce over each breast to warm through (30–60 seconds).

Transfer chicken to plates, spoon additional sauce over top, and garnish with lemon wedges and extra chopped parsley if desired.

Serve immediately with your choice of side (roasted vegetables, rice, or mashed potatoes).