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Italian Herb Chicken

Italian herb chicken with garlic, oregano, and lemon juice for juicy, evenly cooked breasts. One-pan skillet searing with melted Parmesan makes a restaurant-style finish in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
marinating 20 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Italian Herb Chicken
  • 4 boneless, skinless chicken breasts
  • 3 tbsp olive oil
  • 3 cloves garlic, minced
  • 1 tbsp fresh oregano, chopped or 1 teaspoon dried
  • 1 tbsp fresh basil, chopped
  • 1 tsp dried Italian seasoning
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 2 tbsp lemon juice
  • 0.25 cup grated Parmesan
  • 2 tbsp fresh parsley, chopped, for serving

Equipment

  • 1 cast iron skillet

Method
 

Prep and marinate
  1. Pound the chicken breasts to an even ½-inch thickness so they cook evenly.
  2. Whisk the olive oil, garlic, oregano, basil, Italian seasoning, salt, black pepper, and lemon juice in a small bowl until combined.
  3. Pour the marinade over the chicken and let sit in the fridge for at least 20 minutes or up to 2 hours.
Sear and finish
  1. Heat a large skillet over medium-high heat until hot.
  2. Sear the chicken for 5–6 minutes per side, until golden and the internal temperature reaches 165°F.
  3. Sprinkle the Parmesan over the chicken during the last minute of cooking so it melts slightly.
  4. Garnish with fresh parsley and serve immediately with your favorite side.

Notes

For best texture, keep the skillet hot and avoid moving the chicken during searing so it develops a golden crust. Refrigerate leftovers in a sealed container for up to 3 days; freeze only if needed, up to 2 months (Parmesan may soften after thawing). For a lighter option, use part-skim Parmesan or reduce the Parmesan to 1 tablespoon.