Spicy Juicy Skillet Chicken

Instructions

1. 1

   Pat the chicken dry, dear—this helps it brown instead of steam. Season both sides with the salt, pepper, smoked paprika, and chili powder.

2. 2

   Warm the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, until deeply golden. Transfer it to a plate; it needn’t be fully cooked yet.

3. 3

   Lower the heat to medium. Add the onion and cook for 3 minutes, stirring up those tasty browned bits. Add the garlic and tomato paste, cooking for 30 seconds.

4. 4

   Pour in the broth and sprinkle in the red pepper flakes. Scrape the bottom of the pan—those browned bits are the soul of the sauce.

5. 5

   Return the chicken to the skillet. Cover and simmer for 6–8 minutes, until the thickest part reaches 165°F (74°C).

6. 6

   Stir in the lemon juice and scatter over the parsley or cilantro. Taste the sauce and add another pinch of salt or chili if it needs a little coaxing.