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Smoky Lemon Chicken Breast

This dish features tender chicken breasts marinated in olive oil, lemon juice, garlic, and smoked paprika, then seared to golden perfection. The result is a juicy, flavorful chicken with a smoky crust and bright citrus notes, served sliced with a vibrant finish.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts preferably organic and fresh
  • 2 tablespoons olive oil fruitful and rich
  • 2 tablespoons lemon juice freshly squeezed
  • 3 cloves garlic minced
  • 1 teaspoon smoked paprika mild or hot, based on preference
  • to taste salt and pepper for seasoning
  • optional fresh herbs (thyme or rosemary) for garnish

Equipment

  • Cast iron skillet
  • Meat thermometer
  • Tongs
  • Plastic wrap or meat mallet

Method
 

  1. Pat the chicken breasts dry with paper towels, then pound them to an even thickness of about 1.5 cm using a meat mallet or the bottom of a heavy pan. This helps the chicken cook evenly and stay juicy.
  2. In a small bowl, whisk together olive oil, lemon juice, minced garlic, smoked paprika, salt, and pepper to create a flavorful marinade. Pour the mixture into a zip-top bag or shallow dish.
  3. Add the chicken breasts to the marinade, making sure they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes to absorb the smoky, citrusy flavors.
  4. Heat a cast-iron skillet over medium heat until it shimmers and is hot to the touch. Add a splash of olive oil and let it heat up for about a minute, until the oil begins to ripple and smoke slightly.
  5. Carefully place the marinated chicken breasts into the hot skillet. You should hear a satisfying sizzle. Cook for about 4-5 minutes without moving, until the bottom is golden brown and releases easily from the pan.
  6. Flip the chicken using tongs and cook for another 4-5 minutes on the other side, until the crust is golden and the internal temperature reaches 160°F (71°C). The chicken should feel firm but still have a slight jiggle in the center.
  7. Remove the chicken from the skillet and tent it loosely with foil. Let it rest for about 5 minutes to allow the juices to redistribute, keeping the meat tender and moist.
  8. Slice the chicken against the grain into thick strips. Squeeze fresh lemon over the slices for a bright, zesty finish. Garnish with chopped herbs if desired for extra aroma and color.

Notes

For extra smoky flavor, sprinkle additional smoked paprika before serving. Serve with a side of roasted vegetables or a fresh salad for a complete meal.