Ingredients:

  • 1 lb boneless, skinless chicken breasts, sliced into thin cutlets
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp smoked paprika
  • 2 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. In a small bowl, mix the salt, pepper, and paprika, then toss the chicken until evenly coated.
  2. Heat the olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until shimmering. Place chicken in the pan in a single layer; sear undisturbed for 3–4 minutes until a deep golden crust forms.
  3. Flip the chicken and cook for another 3 minutes until the internal temperature reaches 165°F (74°C). Remove chicken to a plate.
  4. Reduce heat to medium. Add minced garlic to the residual oil and sauté for 30 seconds until fragrant.
  5. Pour in the lemon juice, scraping the bottom of the pan to release the fond. Stir in lemon zest and parsley, simmering for 1 minute until the sauce thickens slightly.
  6. Return the chicken to the pan and toss to glaze with the sauce before serving.