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Smoky Lemon Herb Chicken Breasts

This recipe features tender chicken breasts marinated in smoky paprika, garlic, and lemon juice, then seared to a golden-brown perfection. The result is juicy, flavorful chicken with a smoky aroma and vibrant citrus notes, perfect for a quick yet impressive dinner. The final dish has a crisp exterior and moist interior, garnished with fresh herbs for added brightness.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pieces chicken breasts boneless, skinless
  • 2 tsp smoked paprika adds smoky flavor
  • 3 cloves garlic minced
  • 2 tbsp lemon juice freshly squeezed
  • 2 tbsp olive oil for marinade and searing
  • 1 tsp salt
  • 1/2 tsp black pepper
  • Fresh herbs optional chopped parsley or thyme for garnish

Equipment

  • Sharp chef’s knife
  • Meat thermometer
  • Skillet or cast iron pan
  • Tongs
  • Foil

Method
 

  1. Begin by butterflying each chicken breast with a sharp knife to create an even, thinner piece that cooks more uniformly and absorbs flavors better. Place the chicken on a cutting board and carefully slice horizontally through the middle, then open it like a book.
  2. In a small bowl, whisk together smoked paprika, minced garlic, lemon juice, olive oil, salt, and pepper to create your marinade. This fragrant mixture will give the chicken its smoky aroma and zesty flavor.
  3. Place the chicken breasts in a shallow dish or resealable bag and pour the marinade over them. Make sure each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
  4. Preheat your skillet over medium-high heat until it’s shimmering and hot, with a faint sizzle when you add a drop of water. This ensures a good sear.
  5. Remove the chicken from the marinade, letting any excess drip off, and carefully place it in the hot skillet. You should hear a satisfying sizzle as the meat contacts the pan.
  6. Cook the chicken for about 4-5 minutes without moving it, until the underside develops a deep golden-brown crust and releases easily from the pan.
  7. Flip the chicken using tongs and cook the other side for another 4-5 minutes, until it is similarly browned and cooked through. Use a meat thermometer to ensure the internal temperature reaches 74°C (165°F).
  8. Once cooked, transfer the chicken to a plate and tent it loosely with foil. Let it rest for 5 minutes; this helps the juices redistribute, keeping the meat moist.
  9. Slice the rested chicken into diagonal strips, revealing a juicy interior with a smoky crust. Squeeze fresh lemon over the top and sprinkle with chopped herbs if desired.
  10. Serve immediately, enjoying the crispy exterior and tender, flavorful inside. This dish pairs well with your favorite sides for a complete meal.

Notes

Ensure not to overcook the chicken to keep it juicy. Marinate at least 30 minutes for optimal flavor. Resting the meat is key to retaining moisture.