2 Pack Recipe

Prep the chicken

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

Season both sides of each breast evenly with 1 tsp kosher salt, 1 tsp black pepper, 1 tsp garlic powder, and 1 tsp smoked paprika.

Heat a large skillet over medium-high heat. Add 2 tbs olive oil and swirl to coat. When oil is shimmering (but not smoking), add the chicken breasts, presentation side down first. Cook undisturbed for 4–5 minutes until a deep golden crust forms.

Flip the breasts and reduce heat to medium. Continue cooking 4–6 minutes more, or until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Cooking time will vary by thickness.

Remove chicken to a warm plate and tent loosely with foil to rest for 5 minutes; residual heat will bring internal temp to safe level and juices will redistribute.

Lower heat to medium-low and add 2 tbs unsalted butter to the same skillet. When melted, add the 1 finely minced shallot and sauté 1–2 minutes until softened and translucent.

Add the 2 minced garlic cloves and cook 20–30 seconds until fragrant, taking care not to brown the garlic.

Pour in 1 tbs white wine (or chicken stock) and use a wooden spoon to scrape up any brown bits (fond) from the bottom of the pan; simmer 1 minute to reduce slightly.

Stir in 1 tbs fresh lemon juice and the chopped parsley. Taste the sauce and adjust seasoning with a pinch of salt and pepper if desired.

Return the rested chicken breasts to the pan for 30 seconds per side to warm and coat with the sauce, spooning sauce over them.

Transfer chicken to plates, spoon remaining pan sauce over top, and garnish with additional parsley if desired.

For potatoes: Preheat oven to 425°F (220°C). Toss 8 halved baby potatoes with 1 tbs olive oil and 1/2 tsp salt. Spread on a rimmed baking sheet and roast 20–25 minutes until golden and tender, turning once.

For spinach: In the same skillet used for chicken (after removing sauce), quickly wilt 2 cups baby spinach over medium heat for 1–2 minutes, optionally adding a small splash of water or a teaspoon of butter, then season to taste and serve alongside the chicken.