Easy Chicken Breast Recipe
The quickest, healthiest way to get succulent chicken on your table with simple preparation and minimal cleanup. This easy recipe doubles as a healthy meal and a family-friendly favorite.
Ingredients
- 4 boneless, skinless chicken breasts (6 oz each) trimmed (choose organic or free-range if you like)
- 2 tbsp extra-virgin olive oil (or avocado oil)
- 1 tsp smoked paprika (or swap for chili powder)
- 1 tsp garlic powder (or 2 cloves minced fresh garlic)
- 1/2 tsp kosher salt (adjust to taste)
- 1/4 tsp freshly ground black pepper
- 2 tbsp fresh lemon juice (about half a lemon)
- 1 tsp honey or pure maple syrup (optional, adds a hint of glaze)
- 1 tbsp chopped fresh parsley (for garnish)
Instructions
- Pat each chicken breast dry with paper towels. A dry surface gives you a better sear and deeper color.
- In a shallow bowl, whisk the olive oil, lemon juice, paprika, garlic powder, salt, pepper, and honey until smooth.
- Place chicken in the bowl, turning to coat. Let rest at room temperature for at least 10 minutes—or up to 2 hours in the fridge for extra depth.
- Heat a large nonstick or cast-iron skillet over medium-high heat. Swirl in a teaspoon of oil if the pan looks dry—this prevents sticking. Add chicken breasts, smooth side down, and cook undisturbed for 6–7 minutes.
- Flip and cook the second side for another 6–7 minutes, or until an instant-read thermometer reads 165 °F at the thickest point.
- Transfer to a plate and let rest for 5 minutes—this step locks in those juices. Slice against the grain for the tenderest results.
- Garnish with chopped parsley and a light squeeze of fresh lemon, if you like a bright finish.
Notes
• Never skip the resting step—letting the meat sit off the heat for 5 minutes cuts down on moisture loss. • For an extra-crisp edge, finish under your oven broiler for 1–2 minutes, watching closely. • Use a reliable instant-read thermometer (ThermoWorks Thermapen or similar) for perfectly safe, succulent results every single time.
Nutrition
Calories: 230kcal
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