| Level: | Easy |
| Total: | 4 hr 30 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 2 teaspoons lemon zest plus 1 tablespoon lemon juice
- 2 teaspoons chopped fresh oregano
- Kosher salt
- 2 tablespoons olive oil
- Four 6-ounce boneless, skinless chicken breasts
Instructions
- In a large resealable plastic bag, add the lemon zest and juice, oregano, 1 1/4 teaspoons salt and 1 tablespoon of the oil. Massage the bag to combine the ingredients. Add the chicken breasts, seal the bag and massage the marinade evenly into the chicken. Lay the bag flat with the chicken breasts all flat in the bag and let the air out of the bag. Using a small skillet, flat mallet or even the heel of your hand, pound the chicken to flatten slightly. It should be 1/2 to 3/4 inch thick. Marinate in the refrigerator for at least 4 hours and up to 10 hours.
- Remove the chicken from the refrigerator 15 minutes before cooking.
- Heat a large skillet over medium-high heat. Add the remaining 1 tablespoon oil to the hot skillet and swirl to coat the bottom. Add the chicken, smooth side down, and place something heavy on top of the chicken (a brick wrapped in aluminum foil or small cast-iron skillet works well here). Cook until deep golden brown on the first side, about 5 minutes. Remove the weight and flip the chicken. Continue to cook on the second side until it is firm to the touch and an instant-read thermometer inserted in the thickest part reads 160 degrees F, about 5 minutes more. Remove to a plate to rest. Add 1/3 cup of water to the skillet to deglaze. Pour the juices over the rested chicken to serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 266 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 1 g |
| Dietary Fiber | 0 g |
| Sugar | 0 g |
| Protein | 38 g |
| Cholesterol | 124 mg |
| Sodium | 418 mg |
Reviews
Tender and flavorful, added white wine to deglaze the pan and swirled in butter to make a nice sauce over the chicken. Served it with the pasta, bean and pea on the same show. Really nice dinner
I finally had the time to make a meal. The chicken and cauliflower was delicious! I wish I could leave a picture. I will definitely make this again.
Question: Will it hurt or help if I marinate for 24 hours ?
I made it tonight! It was very moist, and flavorful! The fresh lemon and freshly cut oregano gave it such a fresh clean taste! It was so delicious, but our dog went into the kitchen and stole a few pieces off the plate! First time she ever did that. Justice
Great and easy!!!
Sooooo good! I made this for supper tonight and it was amazing! The chicken was super moist and juicy and it took almost no time at all to make. Plus it didn’t heat up the kitchen in the middle of summer! Absolutely recommend making this, and the marinade is so easy, quick, and flavorful!
Have made this recipe at least four times. So good and flavorful.
Simple fast and tasty
Incredible flavors! Very easy to make. Full disclosure: I decided to make this last minute so I did not let it marinate for long – maybe 20 min. The flavors were really great, so I can only imagine how good it would be to actually let the chicken marinate for the time suggested. My 5 year old said it was the “best chicken ever” & asked if I would make it again tomorrow night. Pounding the chicken & using the heavy pan really helped the chicken to cook evenly. Every part of it was perfect & juicy.