Ingredients
2 lemons
1/4 cup olive oil
5 large garlic cloves, crushed or minced
1 1/2 teaspoons Italian seasoning
1/2 teaspoon red pepper flakes (optional)
1/4 cup chopped Italian parsley, plus extra for garnish
2 pounds (about 4 large) boneless skinless chicken breasts
Kosher salt (to taste)
Black pepper (to taste)
Instructions
1-Pat the chicken dry and season both sides with kosher salt and black pepper to enhance the taste.
2-Add the chicken to the marinade, making sure it’s fully coated, then cover and refrigerate for 30 minutes up to 2 hours to let the flavors soak in.
3-Heat 2 tablespoons of olive oil in a large skillet over medium heat until it’s shimmering, then arrange the chicken pieces without crowding them.
4-Cook for about 4 minutes per side until the chicken is golden brown and nearly done, with clear juices running.
5-Remove the chicken when it reaches 160°F internally, tent it with foil, and let it rest for 5 minutes so it hits 165°F and stays tender.
6-Finally, slice the remaining lemon and garnish the chicken with chopped parsley and lemon slices before serving, either whole or sliced.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍗 Marinate chicken between 30 minutes and 2 hours; longer marinating can toughen the meat.
🍖 For a twist, use chicken thighs, cooking about 10 minutes per side, especially if bone-in and skin-on.
🌿 Use flat-leaf Italian parsley for a delicate flavor and garnish.
- Prep Time: 10 minutes
- Marinating time: 30 minutes to 2 hours
- Cook Time: 8 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: American
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 chicken breast (2 cutlets)
- Calories: 269 kcal
- Sugar: 1 g
- Sodium: 181 mg
- Fat: 13.1 g
- Saturated Fat: 2.1 g
- Unsaturated Fat: 9.3 g
- Trans Fat: 0.02 g
- Carbohydrates: 4.8 g
- Fiber: 1.4 g
- Protein: 32.8 g
- Cholesterol: 97 mg