Description
This easy chicken dinner transforms chicken breasts into a juicy, flavorful dish that’s perfect for busy weeknights or entertaining guests.
Ingredients
- 4 boneless, skinless chicken breasts (about 1¼–1½ lb total)
- Salt and freshly ground black pepper
- 1 tsp smoked paprika (or regular)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 2–3 garlic cloves, smashed
- 1 lemon (zest + juice)
- ½ cup low-sodium chicken stock or dry white wine (optional, for pan sauce)
- Fresh parsley or thyme, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Bring chicken to near room temperature for 10–15 minutes while you prep.
- Pat chicken dry with paper towels. Season both sides generously with salt, pepper, and paprika.
- Heat an ovenproof skillet over medium-high heat. Add olive oil until shimmering.
- Place chicken in the skillet and sear undisturbed for 3–4 minutes until deeply golden. Flip and sear the other side for 2 minutes.
- Add butter and smashed garlic to the pan; spoon melted butter over the chicken for 30 seconds.
- Transfer the skillet to the oven and roast for 8–12 minutes until an instant-read thermometer reads 160–162°F (71–72°C).
- Remove chicken to a cutting board and tent loosely with foil. Rest for 6–8 minutes.
- Meanwhile, make the sauce: place skillet over medium, add stock or wine, scrape browned bits, reduce by half, finish with lemon juice and an extra knob of butter if desired.
- Slice chicken and spoon sauce over the top. Garnish with herbs and lemon zest.
Notes
For a gluten-free option, coat chicken in almond flour. Allow chicken to rest to avoid dryness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American