The Easiest Juicy Chicken Recipe

One of those "set it and forget it" dishes that is super easy to prepare. Marinating the chicken in heavy cream ensures it always comes out flavorful and tender. This marinade can be used on other cuts of chicken or even red meat; adjust the cooking time accordingly.

PREP: 1+ hrs | COOK: 35 minutes | Serves 2

INGREDIENTS: 

• 2 large chicken breasts (or any cut of chicken; adjust cooking time accordingly)

• 1 cup heavy cream

• 1 cup parsley, chopped

• 4 whole cloves of garlic, smashed

• 1 white onion, sliced

• Juice from 1 lemon and lemon rind

• 1 tbs Dijon mustard

• 2 tsp salt

• 1 tsp black pepper

• 1 tbs olive oil

• 1/4 cup white wine

INSTRUCTIONS: 

• Chop parsley and onions, smash whole garlic cloves, and combine all ingredients (aside from the white wine and olive oil) in a bowl with the chicken. Mix thoroughly to ensure the chicken is fully covered in the marinade mixture. Cover the bowl and place into the fridge to marinate for at least one hour.

• Preheat the oven to 400F. Once the chicken is marinated, remove from the bowl and add to a hot pan with olive oil, skin side down. Keep marinade and vegetables aside; do not add to the pan yet.

• Allow the chicken to brown for about 4 minutes on each side on medium-high heat. Do not move the chicken while it is in the pan.

• Transfer chicken to a sheet tray, skin up, and place into the preheated oven. Optional: add a lemon rind and a spoonful of the marinade mixture to the top of each piece of chicken before it goes into the oven. Bake for about 30 minutes or until the chicken has reached an internal temperature of at least 160F.

• While the chicken is baking, use white wine to de-glaze the pan the chicken was seared in to remove crispy bits in the pan. Then, transfer the marinade mixture to the pan and continue to cook on medium heat. Stir for about 5 minutes and then lower the heat to continue cooking for another 15 minutes. The sauce should be creamy and the onions should be tender and caramelized. Optional: remove the whole garlic gloves from the sauce before serving.

• Remove the chicken from the oven and allow to rest for about 5 minutes.

• Top the cooked chicken with the onion sauce, or serve on the side.