Season the Chicken Pat the chicken dry with paper towels. Season both sides generously with salt, pepper, paprika and dried oregano .
Sear the Chicken In a large skillet, heat the olive oil over medium-high heat. Place the in the oil sear for 2-3 minutes without moving, until deeply golden. Flip and sear the other side for another 2-3 minutes. Remove chicken and set aside.
Make the Pan Sauce In the same skillet (do not wipe it), reduce the heat to medium. Add minced garlic and sauté for about 30 seconds until fragrant. Deglaze the pan with the wine waiting until it is fully absorbed and scraping up any browned bits from the bottom of the pan before adding the chicken broth, let it simmer for 2–3 minutes to slightly reduce.
Return Chicken to the Pan Place the seared chicken back into the pan. Cover the skillet with a lid and simmer over low heat for about 7- 10 minutes, until the chicken is cooked through and tender.
Make the Lemon-Parsley Drizzle While the chicken is cooking, whisk together the fresh lemon juice, chopped Italian parsley, and lemon zest in a small bowl.
Finish the Dish Add the butter and the lemon-parsley mixture to the chicken, let it simmer uncovered for an additional 5 minutes until the sauce is emulsified Garnish with fresh lemon slices and more parsley if desired.
Serve Serve warm with roasted potatoes, sautéed greens, or crusty Italian bread to soak up the sauce. ENJOY!!!
