Italian Seared Chicken is a tender pan-seared chicken breasts marinated in a zesty lemon-garlic mixture enhanced with paprika.Pairs well with David's Caesar Salad [Insalata Caesar di David].
In a mixing bowl, add together 3 Tbsp. extra virgin olive oil, minced 3 garlic cloves, 1 Tbsp. smoked paprika, 1 Tbsp. honey, 1 lemon juice, 1 lemon zest, 1 tsp. dried oregano, ¼ tsp. dried basil, 1 tsp. salt, and ¼ tsp. freshly ground black pepper to create the marinade.
Whisk together until the mixture is consistent.
The Marinating
Place the 500 g chicken breasts (boneless and skinless) in a resealable plastic bag and pour the marinade over the chicken, ensuring it’s well-coated. Seal the bag and refrigerate for at least 30 minutes (up to 24 hours for more flavor).
The Cooking
Heat a large skillet over medium heat. Add a little extra olive oil to coat the bottom of the pan.
Remove the chicken from the marinade and discard any excess marinade. Place the chicken breasts in the skillet and cook for about 6 minutes on one side until golden brown. Flip the chicken and cook for another 6 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Flip the chicken and cook for another 6 minutes or until the internal temperature reaches 165°F (75°C) and the chicken is cooked through.
Once cooked, remove the chicken from the pan and let it rest for a few minutes before slicing.
The Serving
Before serving, sprinkle the chopped 2 Tbsp. fresh parsley on top for garnish. Enjoy it on its own or with your favorite side dishes.