In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 cloves garlic, minced, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Place chicken breasts in a resealable bag or shallow dish. Pour marinade over the chicken, ensuring each piece is well coated. Marinate in the refrigerator for at least 30 minutes, or up to 4 hours for best flavor.
4 boneless, skinless chicken breasts, 1/4 cup olive oil, 1/4 cup fresh lemon juice, 2 cloves garlic, minced, 1 tablespoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
1 tablespoon olive oil
Remove chicken from marinade (discard marinade). Sear chicken for 5-7 minutes per side, or until cooked through and golden brown. Chicken is cooked when internal temperature reaches 165°F (74°C).
4 boneless, skinless chicken breasts
Let the chicken rest for a few minutes before slicing to keep it juicy. Serve immediately with your favorite sides.
