Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp smoked paprika
  • ½ tsp garlic powder
  • ½ cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tsp fresh parsley, minced
  • 1 clove garlic, minced

Instructions:

  1. Pat the chicken breasts completely dry with paper towels and use a mallet to pound them to an even thickness of about ¾ inch.
  2. Rub the olive oil over the meat, then coat evenly with salt, pepper, smoked paprika, and garlic powder.
  3. Heat a 12-inch cast iron or stainless steel skillet over medium-high heat until the oil shimmers.
  4. Place the chicken in the pan and sear undisturbed for 5–7 minutes per side until a deep golden-brown crust forms and the meat releases easily from the pan.
  5. Remove the chicken to a plate and let it rest for 5 minutes.
  6. While the pan is still hot, add minced garlic and sauté for 30 seconds until fragrant.
  7. Pour in chicken broth and lemon juice, scraping the bottom of the pan to release the fond.
  8. Simmer for 3 minutes until the sauce reduces by half, then stir in the minced fresh parsley.