Ingredients
Equipment
Method
Preparation
- In a medium bowl, whisk olive oil, lemon juice, minced garlic, oregano, salt, and pepper until emulsified.
- Place chicken in the marinade, ensuring all sides are coated. Refrigerate for 30 minutes up to 4 hours.
Cooking
- Heat a cast iron skillet over medium-high heat with 1 tbsp of oil until shimmering.
- Place chicken in the skillet. Sear for 5-6 minutes until a deep golden-brown crust forms on the bottom.
- Flip the chicken breasts. Tuck lemon wheels between the chicken pieces and cook for another 5-6 minutes until internal temperature hits 165°F.
- Remove chicken from pan and let rest for 5 minutes. Garnish generously with fresh chopped parsley and serve.
Nutrition
Notes
Resting the chicken is vital for a juicy interior.
Use high heat for the first 2 minutes to lock in the sear.
Use high heat for the first 2 minutes to lock in the sear.
