Ingredients:
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2 large boneless, skinless chicken breasts
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1 cup buttermilk (or plain yogurt, or milk with 1 tbsp lemon juice)
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2 cloves garlic, minced
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1 tsp paprika
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1 tsp salt
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½ tsp black pepper
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1 tbsp olive oil or melted butter
👨🍳 Instructions:
1. Marinate the chicken:
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In a bowl, combine buttermilk, garlic, paprika, salt, and pepper.
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Add chicken breasts and coat well.
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Cover and refrigerate for at least 1 hour, up to overnight for best results.
2. Prepare to cook:
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Remove chicken from marinade and let excess drip off (don’t rinse).
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Heat olive oil or butter in a skillet over medium heat.
3. Cook the chicken:
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Place chicken breasts in the skillet.
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Cook 5–7 minutes per side, depending on thickness, until golden and internal temp reaches 165°F (74°C).
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Avoid pressing or moving too much to get a nice sear.
4. Rest:
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Remove from heat and let chicken rest for 5 minutes before slicing. This helps juices redistribute.
🔑 Tips for tender chicken:
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Don’t overcook! Use a meat thermometer for perfect doneness.
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Marinating in buttermilk or yogurt tenderizes and adds flavor.
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Resting after cooking locks in moisture.