Contest Chicken Breasts
Elevate your weeknight dinners with this award-worthy *Contest Chicken Breasts* recipe, where simple ingredients transform into a feast of bold, zesty flavors. Marinated in a luscious blend of olive oil, fresh lemon juice, garlic, and honey, these tender chicken breasts are seared to golden perfection before being roasted in a rich, savory pan sauce infused with paprika, oregano, and chicken broth. The marinade pulls double duty as a flavorful base for the sauce, ensuring every bite is juicy and aromatic. Perfectly suited for easy weeknight meals or impressive weekend gatherings, this dish pairs beautifully with roasted vegetables, fluffy rice, or a crisp green salad. Garnish with a sprinkle of fresh parsley for a bright, elegant finish that will have everyone coming back for seconds!
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Ingredients
- 4 pieces boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon honey
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 tablespoons unsalted butter
- 0.5 cups chicken broth
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Directions
Step 1
Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness, about 1/2 inch thick, using a meat mallet or rolling pin.
Step 2
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, paprika, dried oregano, honey, salt, and black pepper to create a marinade.
Step 3
Place the chicken breasts in a resealable plastic bag or a shallow dish and pour the marinade over them, ensuring they are evenly coated. Let them marinate in the refrigerator for at least 30 minutes or up to 4 hours.
Step 4
Preheat your oven to 375°F (190°C).
Step 5
Heat a large, oven-safe skillet over medium-high heat and add 1 tablespoon of butter. Once melted, add the marinated chicken breasts and sear for 2-3 minutes on each side, until golden brown. Do not discard the marinade.
Step 6
Remove the chicken breasts from the skillet and set aside. Reduce the heat to medium and pour the remaining marinade into the skillet along with the chicken broth. Stir to combine and bring the mixture to a gentle simmer.
Step 7
Return the chicken breasts to the skillet and spoon some of the sauce over them. Add the remaining butter, distributing small pieces around the skillet.
Step 8
Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 9
Remove the skillet from the oven and let the chicken rest for 5 minutes. Spoon some of the pan sauce over the chicken before serving.
Step 10
Garnish with fresh chopped parsley, if desired, and serve with your choice of sides such as roasted vegetables, rice, or a fresh salad.
Nutrition Facts
| Serving size | (949.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1794.5 |
| Total Fat 91.6g | 0% |
| Saturated Fat 27.6g | 0% |
| Polyunsaturated Fat 4.0g | |
| Cholesterol 653.6mg | 0% |
| Sodium 3165.7mg | 0% |
| Total Carbohydrate 14.2g | 0% |
| Dietary Fiber 2.0g | 0% |
| Total Sugars 7.1g | |
| Protein 219.1g | 0% |
| Vitamin D 7.0IU | 0% |
| Calcium 148.7mg | 0% |
| Iron 9.0mg | 0% |
| Potassium 2106.9mg | 0% |
Source of Calories