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Spicy Lemon Garlic Chicken
As someone who films and shares recipes for a living, this is what I make when I don’t really feel like cooking. The goal is always the same: make something that hits the spot with minimal time, effort, and cleanup. This one-pan dinner starts with chicken breast, butterflied and pounded for even thickness so it cooks quickly without drying out. If you’re short on time, you can buy thin-cut chicken breasts to skip that step. A light dusting of cornstarch not only keeps the chicken juicy, but also helps the sauce cling beautifully. The chicken sears to a golden crust before simmering in a garlic-stock sauce with Calabrian chili for heat and a touch of honey for balance. You can swirl in a pat of cold butter at the end for extra gloss and richness — or leave it out for a lighter finish. On the side, a quick lemony tomato-and-olive salad adds freshness and brightness. Put it all together, and you’ve got a full dinner faster than your rice cooker can finish. Best of all, this recipe is a blueprint — sear a protein, make a pan sauce, done. Endless variations are possible. Best Practices Even thickness = juicy chicken. Butterfly and lightly pound the chicken so it cooks fast without overcooking. Too thin, and it’ll dry out; too thick, and the outside burns before the inside is done. Cornstarch trick. Dusting the chicken keeps it tender, gives a better crust, and helps thicken the sauce naturally. Sear hot, then simmer low. Get the chicken golden in a hot pan first, then drop the heat slightly when the sauce goes in so it reduces gently without burning the garlic. Optional butter finish. Swirling in cold butter off the heat emulsifies the sauce for a glossy, restaurant-style finish — but it’s not essential if you want to keep it lighter. Fresh contrast. Don’t skip the tomato-olive salad — the acidity and brightness balance the richness of the chicken. Carb catchers. This dish begs for something to soak up the sauce: rice, roasted potatoes, or crusty bread all work.
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