Equipment
* optional
Ingredients
Chicken
- 4 boneless skinless chicken breasts, room temperature
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 2 g dried oregano
Pan Sauce
- 30 ml olive oil
- 3 garlic, minced
- 120 ml chicken broth
- 45 ml lemon juice, freshly squeezed
- 10 g fresh parsley, chopped
- 4 lemon slices
Nutrition (per serving)
Method
Place chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to an even thickness of approximately 1.5 cm (0.6 inches).
Pat the chicken dry with paper towels. Season both sides generously with the kosher salt, black pepper, and dried oregano.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering but not smoking, carefully place the chicken breasts in the pan. Do not overcrowd.
Sear the chicken undisturbed for 5-6 minutes until a golden brown crust forms and the chicken releases easily from the pan.
Flip the chicken and cook for another 4-5 minutes, or until the internal temperature reaches 74°C (165°F). Remove chicken from the pan and set aside on a plate to rest.
Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30-60 seconds until fragrant, being careful not to burn it.
Pour in the chicken broth and lemon juice to deglaze the pan. Scrape up any browned bits (fond) from the bottom of the skillet with a wooden spoon or spatula.
Simmer the sauce for 3-4 minutes until it reduces slightly. Stir in the chopped fresh parsley.
Return the chicken (and any accumulated juices on the plate) to the skillet. Turn the chicken to coat in the sauce and warm through for 1 minute before serving.
Chef's Notes
- Patting the chicken dry before seasoning is crucial for getting a good golden sear; moisture creates steam which prevents browning.
- For a richer, non-dairy-free version, whisk in a tablespoon of cold butter at the very end of the sauce reduction (mounting the sauce) for a glossy finish.
- If your chicken breasts are very large (over 250g each), slice them horizontally into cutlets rather than pounding them, as pounding very thick breasts can damage the meat fibers.
- Always let the chicken rest for a few minutes after cooking; this allows the juices to redistribute throughout the meat.
Storage
Refrigerator: 3 days — Store in an airtight container with the sauce to keep moist.
Freezer: 2 months — Texture may degrade slightly upon thawing; freeze with sauce.
Reheating: Gently reheat in a skillet over low heat with a splash of water or broth to prevent drying out.
