Chicken Recipe

Prepare the chicken

Pat the chicken breasts dry with paper towels. If the breasts are very thick, butterfly each one or pound to an even 1/2–3/4 inch thickness so they cook evenly.

In a medium bowl, whisk together the yogurt or buttermilk, olive oil, lemon juice, minced garlic, smoked paprika, ground cumin, dried oregano, salt, and black pepper until smooth.

Place the chicken in a resealable plastic bag or shallow dish and pour the marinade over it, turning to coat thoroughly. Press out excess air and seal the bag or cover the dish.

Marinate in the refrigerator for at least 30 minutes and up to 8 hours. For best flavor and tenderizing, aim for 2–4 hours. If short on time, 30 minutes will still add flavor.

Remove the chicken from the refrigerator 15 minutes before cooking to take the chill off. Preheat a large skillet over medium-high heat for 2–3 minutes.

Add 1 tablespoon olive oil and 1 tablespoon butter to the skillet and let the butter foam. Remove the chicken from the marinade, letting excess drip off (discard any leftover marinade).

Place the chicken in the hot skillet without overcrowding (work in batches if needed). Cook 4–5 minutes on the first side without moving until a golden crust forms.

Flip the chicken and reduce heat to medium. Add the remaining 1 tablespoon butter to the pan and spoon melted butter over the tops as the second side cooks. Cook 3–5 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time depends on thickness.

If using thicker breasts that are browning too quickly, finish in a preheated 375°F (190°C) oven for 5–8 minutes until done.

Transfer cooked chicken to a plate and tent loosely with foil. Let rest 5 minutes to allow juices to redistribute.

Slice or leave whole. Sprinkle chopped fresh parsley over the top and serve with lemon wedges for squeezing. Adjust seasoning with additional salt and pepper if needed.

Serve suggestions: over rice, salad, in sandwiches, or with roasted vegetables.