Ingredients:

  • 4 large chicken breasts (about 1.5 lbs/680g)
  • 1/4 cup (60ml) olive oil
  • Juice of 1 lemon
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • Salt & pepper to taste
  • 4 tablespoons (57g) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon fresh thyme, chopped
  • Zest of 1 lemon

Instructions:

  1. In a large zip-top bag or bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Add chicken breasts to the marinade, seal or cover, and refrigerate for at least 30 minutes.
  3. Heat a skillet over medium-high heat, add chicken breasts (discard marinade), and cook for 6-7 minutes per side or until golden brown and internal temperature reaches 165°F (75°C).
  4. In the same skillet, reduce heat to medium, melt butter, and add minced garlic, cooking until fragrant (about 1 minute). Stir in chopped parsley, thyme, and lemon zest.
  5. Return cooked chicken to the skillet, spoon the garlic butter sauce over the top, and let simmer for 2-3 minutes.
  6. Plate chicken and drizzle additional sauce over before serving.