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Juicy Marinated Chicken Breast

This chicken breast recipe uses marinating and pounding techniques to ensure a tender, flavorful, and evenly cooked final dish. The chicken is marinated in a bright, savory mixture, then pounded to an even thickness before searing to a golden perfection. The result is a juicy, well-seasoned chicken breast with a beautiful seared exterior and moist interior.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably skinless and boneless
  • 3 tbsp olive oil good quality
  • 2 tbsp lemon juice freshly squeezed preferred
  • 3 cloves garlic minced
  • 1 tsp smoked paprika or regular paprika
  • 1 tbsp soy sauce low sodium preferred
  • fresh parsley or cilantro chopped, for garnish

Equipment

  • Cast iron skillet
  • Meat pounder or rolling pin
  • Instant-read thermometer
  • Tongs
  • Cutting board and sharp knife

Method
 

  1. Combine olive oil, lemon juice, minced garlic, smoked paprika, and soy sauce in a bowl and whisk until well mixed. This will be your marinade.
  2. Pound each chicken breast to an even thickness of about 1.5 inches using a meat pounder or rolling pin. Pat dry with paper towels to remove excess moisture.
  3. Place the chicken breasts in a resealable bag or shallow dish and pour the marinade over them, ensuring all pieces are coated evenly. Refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
  4. Heat a cast-iron skillet over medium-high heat until hot and slightly shimmering, about 2-3 minutes. Add a tablespoon of olive oil and swirl to coat the pan evenly.
  5. Remove the chicken from the marinade, allowing excess to drip off, and carefully place it in the hot skillet. Listen for a satisfying sizzle as it contacts the pan.
  6. Cook the chicken for about 4-5 minutes without moving it, until the underside is golden brown and releases easily from the pan.
  7. Flip the chicken using tongs and cook for another 4-5 minutes, until the other side is golden and the internal temperature reaches 75°C (165°F).
  8. Use an instant-read thermometer to check for doneness. The juices should run clear when pierced, and the meat should feel firm but juicy.
  9. Remove the chicken from the skillet and let it rest on a cutting board for 5 minutes. This helps the juices redistribute, keeping the meat moist.
  10. Slice the rested chicken into thick strips, then sprinkle with chopped parsley or cilantro and a squeeze of fresh lemon if desired. Serve immediately.

Notes

For extra flavor, marinate the chicken longer or add your favorite herbs to the marinade. Ensure the pan is hot enough to sear the chicken properly for a golden crust.