Cook My Chicken
Elevate your weeknight dinners with "Cook My Chicken," a quick and flavorful skillet recipe that's anything but ordinary. Juicy chicken breasts are rubbed with a vibrant blend of paprika, garlic powder, onion powder, and aromatic dried thyme, then seared to golden perfection in olive oil and butter for a crave-worthy crust. A simple yet luscious pan sauce made with chicken broth, fresh lemon juice, and savory browned bits takes this dish to the next level, adding a zesty and rich finish. Garnished with a sprinkle of fresh parsley, this versatile meal is ready in just 30 minutes and pairs beautifully with rice, roasted vegetables, or a crisp green salad. Perfect for busy weeknights or an effortless date-night dinner, "Cook My Chicken" will quickly become your go-to recipe for bold flavor in a hurry.
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Recipe Information
Ingredients
- 2 pieces chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon dried thyme
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon unsalted butter
- 0.25 cup chicken broth
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley (chopped)
Instructions
Place the chicken breasts on a cutting board and pat them dry with paper towels. Use a meat mallet to pound the thicker end of the chicken breasts to an even thickness for uniform cooking.
In a small bowl, mix together paprika, garlic powder, onion powder, dried thyme, salt, and black pepper.
Rub both sides of the chicken breasts with the spice mixture until they are evenly coated.
Heat a large skillet over medium heat and add the olive oil. Swirl to coat the bottom of the skillet evenly.
Place the chicken breasts into the hot skillet. Cook for 6-7 minutes on one side without moving them to develop a golden crust.
Flip the chicken breasts over and add the butter to the skillet. Continue cooking for another 6-7 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove the chicken from the skillet and set it aside on a plate, covered, to rest.
In the same skillet, lower the heat to medium-low and add the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the lemon juice and let the sauce simmer for 2-3 minutes until slightly reduced.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Let the chicken warm through for 1-2 minutes.
Garnish with chopped fresh parsley and serve immediately. Pair with a side of your choice, such as rice, roasted vegetables, or a crisp salad.
Nutrition Facts
Calories |
958 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.9 g | 68% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 317 mg | 106% | |
| Sodium | 1583 mg | 69% | |
| Total Carbohydrate | 7.6 g | 3% | |
| Dietary Fiber | 1.9 g | 7% | |
| Total Sugars | 0.9 g | ||
| Protein | 109.1 g | 218% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 75 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 218 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
