Perfectly seared chicken breast with golden crispy skin, served with a smoky Spanish paprika aioli. This elegant yet simple dish showcases proper technique for juicy chicken paired with a vibrant, flavor-packed sauce.
Recipe Details
Ingredients
- 4 pieces (800g) boneless, skin-on chicken breasts
- 30ml olive oil
- 120ml mayonnaise
- 10ml smoked paprika (pimentón dulce)
- 3 cloves garlic, minced
- 30ml fresh lemon juice
- from 1 lemon lemon zest
- 15ml sherry vinegar
- 30g fresh parsley, chopped
- to taste salt
- to taste black pepper
- 30g butter
- 4 sprigs fresh thyme
- for serving roasted potatoes (optional)
Instructions
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Remove 4 pieces (800g) boneless from refrigerator 30 minutes before cooking to bring to room temperature. Pat completely dry with paper towels.
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For the aioli, combine 120ml mayonnaise, 10ml smoked paprika (pimentón dulce), 3 cloves garlic, 30ml fresh lemon juice, from 1 lemon lemon zest, 15ml sherry vinegar, and half the 30g fresh parsley. Season with to taste salt and to taste black pepper. Refrigerate until serving.
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Season chicken generously with to taste salt and to taste black pepper on both sides, including under the skin.
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Heat 30ml olive oil in a large oven-safe skillet over medium-high heat until shimmering.
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Place chicken skin-side down in the skillet. Don't move for 5-6 minutes until skin is golden brown and crispy.
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Flip chicken and add 30g butter and 4 sprigs fresh thyme to the pan. Tilt pan and baste chicken with foaming butter for 2-3 minutes.
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Transfer skillet to preheated 200°C (400°F) oven and cook for 8-12 minutes until internal temperature reaches 74°C (165°F).
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Let chicken rest for 5 minutes before slicing. Reserve any pan juices.
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Slice chicken diagonally and serve with smoked paprika aioli. Drizzle with pan juices and garnish with remaining 30g fresh parsley.
Tips
Skin Perfection: Dry chicken completely before seasoning. Start skin-side down and don't move until it releases easily - this ensures crispy skin.
Temperature Control: Use a meat thermometer for perfect doneness. Chicken continues cooking during rest period, so remove at 71°C (160°F) if you prefer.
Paprika Quality: Spanish pimentón dulce (sweet smoked paprika) is ideal for authentic flavor. Avoid hot paprika unless you want heat.
Make-Ahead Aioli: Aioli can be made up to 3 days ahead and improves in flavor. Bring to room temperature before serving.
Pan Selection: A heavy-bottomed, oven-safe skillet ensures even cooking and beautiful browning. Cast iron or stainless steel work best.
Resting Importance: Let chicken rest to redistribute juices. Cutting too soon results in dry meat as juices run out.
Serving Suggestions: Excellent with roasted vegetables, crispy potatoes, or a simple green salad. The aioli also makes a fantastic sandwich spread.