Recipe Chicken Recipe
This Recipe Chicken Recipe brings together juicy, tender poultry, bright herbs, and a hint of garlic—perfect for an easy chicken dinner recipe any night of the week.
Full Recipe Introduction
Picture this: a cozy Saturday evening, the aroma of sizzling chicken filling the kitchen, and your family gathering around the table. That’s the magic of this homemade Recipe Chicken Recipe. It’s a classic dish that I’ve refined over decades—passed down from my own mother, with a few personal tweaks for extra flavor and simplicity. Whether you’re in the mood for a quick weeknight dinner recipe or a comforting family meal, this simple recipe checks all the boxes.
Healthy? You bet. We’re using lean chicken breasts (or thighs, if you prefer richer poultry dish) seasoned with pantry staples—no elaborate sauces needed. You can swap in Greek yogurt for a lighter creaminess, skip the oil spray for a grill pan, or add seasonal veggies for color and crunch.
I first created this easy chicken recipe when my grandchildren began clamoring for “Grandma’s special chicken.” Over the years, I’ve tested timing, tweaked seasonings, and even measured crowd-pleasing success by how many seconds were requested at the table. Spoiler alert: seconds are guaranteed here.
Why You’ll Love This Recipe
• Ready in under 30 minutes—just about the time it takes to set the table.
• Uses simple pantry staples—no fancy ingredients hiding in the back of your fridge.
• High-protein, low-carb comfort food that’s family-approved.
• Adaptable: grill, bake, or pan-sear depending on mood and equipment.
• Perfect for meal prep—cook once, eat all week.
• Flavorful blend of herbs and spices keeps it exciting.
• Kid-friendly and a hit at potlucks or casual dinner parties.
• Freezer-friendly option for last-minute dinner rescues.
Ingredients
• 4 boneless, skinless chicken breasts (about 1½ pounds)
• 2 tablespoons olive oil (or avocado oil)
• 1 teaspoon kosher salt (Diamond Crystal or Morton’s)
• ½ teaspoon freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (or regular paprika)
• 1 teaspoon dried oregano (or Italian seasoning blend)
• 1 tablespoon fresh lemon juice (from ½ lemon)
• 2 tablespoons chopped fresh parsley (optional for garnish)
Tip: If you’re in a pinch, you can swap chicken thighs (skin-on or off) but adjust cooking time by a few minutes. For extra tang, stir a teaspoon of Dijon mustard into the lemon juice before marinating.
Directions
1. Pat the chicken dry with paper towels—this helps the seasoning stick and gives a better sear.
2. In a shallow bowl, whisk together olive oil, salt, pepper, garlic powder, paprika, oregano, and lemon juice.
3. Add the chicken breasts to the bowl, turning them to coat evenly. Let them marinate at room temperature for 10–15 minutes (or up to 2 hours in the fridge).
4. Heat a large cast-iron skillet over medium-high heat—spray with nonstick oil if needed. You want a hot pan so the chicken gets those lovely brown bits.
5. Place the chicken in the skillet, leaving space between each piece. Cook undisturbed for 5–6 minutes, until you see nice golden sear marks.
6. Flip and reduce heat to medium. Cook another 5–6 minutes, or until the internal temperature reaches 165°F (use a meat thermometer inserted into the thickest part).
7. Transfer the chicken to a plate and let it rest for 5 minutes—this locks in the juices and keeps your poultry dish succulent.
8. Slice the chicken crosswise, sprinkle with fresh parsley, and serve. Enjoy alongside roasted veggies, a crisp salad, or fluffy rice.
Servings & Timing
• Yield: Serves 4 adults
• Prep Time: 10–15 minutes (plus optional marinating)
• Cook Time: 12 minutes
• Rest Time: 5 minutes
• Total Time: 30 minutes (ideal for busy weeknights)
Variations
• Mexican Twist: Swap oregano for cumin and chili powder; top with salsa and avocado.
• Creamy Ranch: Stir in ¼ cup ranch dressing after flipping; serve with coleslaw.
• Mediterranean Style: Add chopped sun-dried tomatoes, olives, and feta crumbles post-cook.
• Honey-Mustard Glaze: Brush on a 2:1 honey-Dijon sauce in the last two minutes of searing.
• Dairy-Free: Skip lemon juice swap; use coconut aminos and lime for brightness.
• Paleo/Keto: Serve on a bed of steamed broccoli or cauliflower rice.
Storage & Reheating
Refrigerator: Store leftover chicken in an airtight container for up to 4 days.
Freezer: Freeze in single-serve slices for up to 3 months—wrap tightly in plastic before bagging.
Reheat: Microwave on medium power for 1–2 minutes, or warm in a skillet over low heat with a splash of water to rehydrate.
Make-Ahead: Marinate the chicken overnight and store in a sealed bag; brings out even more flavor.
Notes
I learned early on that resting the chicken is non-negotiable—skipping this step leads to dry bites. Also, feel free to experiment with herb-and-spice blends you already have—smoked paprika and oregano are just my go-to comfort combo. For an extra pop, zest a bit of lemon over the sliced chicken just before serving. If you don’t have a cast iron, a heavy stainless pan works too; just watch your heat so it doesn’t scorch.
FAQs
Q: Can I use bone-in chicken for this recipe?
A: Absolutely—just increase cooking time by 5–8 minutes per side and ensure the thickest part hits 165°F.
Q: What’s the best way to tell if chicken is done without a thermometer?
A: Slice one piece at its thickest spot; the juices should run clear, and the meat should be opaque with no pink.
Q: Can I bake this instead of pan-searing?
A: Yes—preheat oven to 400°F, sear for 2 minutes per side, then bake for 15–18 minutes.
Q: How can I make this recipe dairy-free?
A: Simply skip any yogurt or creamier add-ins; the olive oil and lemon deliver plenty of moisture.
Q: Is this recipe spicy?
A: Not at all—it’s mild. Adjust heat by adding a pinch of cayenne or red pepper flakes.
Q: Can I double the batch for a crowd?
A: Sure—use two pans or work in batches so the chicken has room to brown properly.
Q: What sides pair best with this chicken?
A: Mashed potatoes, roasted Brussels sprouts, or a simple green salad—think comfort food staples.
Q: How do I prevent the chicken from sticking?
A: Make sure your pan is hot before adding oil, and give each piece enough space so it doesn’t steam.
Conclusion
This Recipe Chicken Recipe is your new go-to for an easy, flavorful dinner—simple to prep, packed with protein, and endlessly adaptable. Give it a try, leave a note below on how it turned out, and don’t forget to explore our collection of family-friendly dinner recipes for more kitchen inspiration!
Recipe Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley chopped (optional for garnish)
Instructions
- Pat the chicken dry with paper towels to help the seasoning stick and provide a better sear.
- In a shallow bowl, whisk together olive oil, salt, pepper, garlic powder, paprika, oregano, and lemon juice.
- Add the chicken breasts to the bowl, coat them evenly, and let them marinate at room temperature for 10–15 minutes or up to 2 hours in the fridge.
- Heat a large cast-iron skillet over medium-high heat, then cook the chicken for 5–6 minutes on each side until cooked through.
- Let the chicken rest for 5 minutes before slicing it crosswise, sprinkling with parsley, and serving.
