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Chicken Breast Recipes - Simple, Flavorful Ideas for Any Night

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 2 tablespoons olive oil (plus more as needed)
  • 1 teaspoon kosher salt (more to taste)
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon dried oregano (or Italian seasoning)
  • 1 tablespoon butter (optional, for finishing)
  • Lemon wedges (for serving)
  • Fresh herbs (parsley or thyme, optional)

Method
 

  1. Pound for even thickness. Place chicken between sheets of plastic or parchment and gently pound the thicker end until each piece is an even 3/4–1 inch. Even thickness = even cooking.
  2. Brine or marinate (optional but powerful). For brine, stir salt and sugar into water until dissolved. Submerge chicken for 20–30 minutes, then pat dry. If marinating, keep it under 2 hours for best texture.
  3. Season well. In a small bowl, mix salt, pepper, garlic powder, smoked paprika, and oregano. Rub with 1 tablespoon olive oil, then coat chicken evenly with the spice mix.
  4. Preheat oven to 400°F (200°C). Meanwhile, heat a large oven-safe skillet over medium-high. Add 1 tablespoon olive oil once hot.
  5. Sear the chicken. Place chicken smooth side down. Cook without moving for 3–4 minutes until deep golden. Flip and sear the other side for 2–3 minutes.
  6. Finish in the oven. Transfer the skillet to the oven. Roast 6–10 minutes, depending on thickness, until the internal temperature hits 160–165°F (71–74°C) at the thickest point.
  7. Add butter and rest. Dot with butter, tent loosely with foil, and rest 5–7 minutes. The temperature will rise slightly and juices will redistribute.
  8. Slice and serve. Slice against the grain. Squeeze lemon over the top and finish with chopped herbs. Serve with rice, roasted vegetables, salad, or pasta.