Ingredients:

  • 3 tbsp olive oil
  • 1/4 cup fresh lemon juice
  • 1 tbsp lemon zest
  • 4 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 tbsp unsalted butter
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap and use a meat mallet to pound the thickest part until the entire piece is an even thickness of roughly 3/4 inch.
  2. In a bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper.
  3. Coat the chicken thoroughly in the marinade and let it sit for at least 15 minutes (up to 4 hours in the fridge).
  4. Heat a large skillet over medium-high heat. Remove chicken from the marinade and sear for 5–7 minutes per side until a mahogany-colored crust develops.
  5. Reduce heat to medium and add the butter to the pan. Once the butter foams and smells nutty, spoon it over the chicken to glaze.
  6. Remove chicken from the pan and garnish with chopped fresh parsley.