Ingredients:

  • 1/4 cup (60 ml) extra virgin olive oil
  • 1/4 cup (60 ml) fresh lemon juice (about 2 lemons)
  • 4 cloves garlic, minced
  • 2 tsp dried oregano (or 1 tbsp fresh, chopped)
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
  • Lemon slices for garnish
  • Fresh parsley, chopped (for garnish)

Instructions:

  1. Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper.
  2. Marinate the Chicken: Place chicken breasts in a Ziploc bag or a bowl; pour marinade over the chicken. Seal and refrigerate for at least 30 minutes.
  3. Cook the Chicken: Heat a skillet over medium-high heat. Add a splash of olive oil. Remove chicken from marinade, letting excess drip off. Sauté chicken for 6-7 minutes per side, or until golden brown and cooked through.
  4. Optional Oven Finish: If chicken isn’t fully cooked through, transfer to a preheated oven (375°F / 190°C) for an additional 10 minutes.
  5. Serve: Plate the chicken, garnish with lemon slices and parsley, and serve warm.