Ingredients
Equipment
Method
- Butterfly chicken breasts if you need thinner pieces, then pound them flat with a meat mallet.
- Mix all the dried herbs, salt, and pepper together in a small bowl.
- Sprinkle the herb mixture evenly over both sides of each chicken piece, making sure they are fully coated.
- Heat the olive oil in a skillet over medium to medium-high heat until it is hot but not smoking. Swirl the oil to coat the bottom of the skillet.
- Carefully place each seasoned chicken breast into the hot oil in the skillet. Cook for 5 minutes.
- Use tongs or a fork to flip each piece of chicken to the other side. Cook for another 5 minutes.
- Start checking the internal temperature of the thickest part of the chicken with a meat thermometer. Keep cooking until the temperature reaches 165℉ (74℃).
- Squeeze fresh lemon juice over each piece of chicken before serving.
Nutrition
Notes
If the chicken breasts you buy are very large, consider using only two instead of four, and butterfly them to ensure even cooking.