Add Chicken Recipe

Prepare chicken

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

Make marinade

In a bowl or large zip-top bag combine olive oil, lemon juice, minced garlic, smoked paprika, dried oregano, salt and black pepper. Whisk or shake to combine.

Marinate

Add the chicken to the marinade, turning to coat completely. Marinate at room temperature for 15–20 minutes or refrigerate for up to 2 hours. If refrigerating, remove and sit 15 minutes at room temperature before cooking.

Cook chicken

Heat a large skillet over medium-high heat until hot. Add 1 tablespoon olive oil (if skillet is nonstick you can omit). Add the chicken breast(s) and cook undisturbed 4–6 minutes until golden brown on the bottom. Flip and reduce heat to medium, cover loosely, and cook another 4–6 minutes until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Cooking time will vary with thickness; adjust as needed.

Rest and finish

Remove the cooked chicken to a cutting board and add 1 tablespoon butter to the hot skillet. Allow butter to melt and swirl, scraping up any browned bits from the pan to make a quick pan sauce (about 30 seconds). Return chicken to the pan for 15–30 seconds to coat, then remove.

Serve

Let chicken rest 3–5 minutes, then slice if desired. Sprinkle chopped parsley over the chicken and serve with lemon wedges for squeezing over top.