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Chicken Breast Recipes

Chicken breast recipes with a cast-iron sear and a garlic butter lemon baste for juicy, evenly cooked slices. Smoked paprika creates a caramelized crust while the quick basting keeps the interior tender at 165°F.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 2 servings
Course: Dinner
Cuisine: American
Calories: 290
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Use room temperature for best searing.
Seasoning and aromatics
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.5 tsp onion powder
  • 0.5 tsp dried oregano
  • Salt and cracked black pepper Season generously on both sides.
  • 2 tbsp butter
  • 3 garlic, smashed Smashed garlic spreads flavor into the baste.
  • Fresh lemon juice and zest Use both juice and zest for bright flavor.
  • Fresh parsley for finishing Chop and sprinkle right before serving.

Equipment

  • 1 cast iron skillet

Method
 

Prep the chicken
  1. Pound chicken breasts to an even 3/4-inch thickness for consistent cooking.
  2. Rub chicken all over with olive oil, garlic powder, smoked paprika, onion powder, dried oregano, salt, and cracked black pepper.
Sear in cast iron
  1. Heat a cast-iron skillet over medium-high heat until very hot.
  2. Sear chicken for 5–6 minutes per side until the internal temperature reaches 165°F.
Baste and finish
  1. Add butter, smashed garlic, and lemon zest during the last 2 minutes and baste continuously.
  2. Rest chicken for 5 minutes before slicing to keep juices in the meat.
  3. Serve with lemon juice drizzled on top and fresh parsley for finishing.

Notes

Pro tip: Pounding to a uniform 3/4-inch thickness is the single most important step for juicy chicken and even browning. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently in a skillet or oven until just warm. Freezing is not recommended for best texture. For a lighter option, use olive oil instead of butter for the last 2 minutes, keeping the garlic-lemon flavor.