Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½-inch thickness
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh herbs (such as rosemary, thyme, and parsley)
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:

  1. Pound chicken breasts to an even ½-inch thickness.
  2. In a bowl, whisk together olive oil, lemon zest, lemon juice, minced garlic, herbs, oregano, salt, and pepper.
  3. Place chicken breasts in a zip-top bag or shallow dish and pour marinade over them. Ensure chicken is evenly coated. Marinate for at least 15 minutes (or up to 4 hours in the refrigerator).
  4. Heat olive oil in a large skillet over medium-high heat.
  5. Remove chicken from marinade (discard marinade). Place chicken breasts in the hot skillet, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Use an instant-read thermometer inserted into the thickest part of the breast to check doneness.
  6. Remove chicken from skillet and let rest for 5 minutes before slicing and serving.