Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 7oz each)
  • 1 tsp coarse kosher salt
  • 0.5 tsp cracked black pepper
  • 4 cloves fresh garlic, minced
  • 2 tbsp extra virgin olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 0.5 tsp dried thyme
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley

Instructions:

  1. Preheat your oven to 400°F (200°C). Prepare a large rimmed baking sheet with parchment paper or a silicone mat.
  2. Use a meat mallet or heavy skillet to lightly pound the thickest part of the chicken breasts until they reach an even 3/4-inch thickness.
  3. In a small glass mixing bowl, whisk together the extra virgin olive oil, minced garlic, lemon juice, dried oregano, dried basil, dried thyme, salt, and black pepper.
  4. Coat the chicken breasts thoroughly with the garlic-herb marinade and place them on the prepared baking sheet with space between each breast.
  5. Bake for 18 minutes, or until a digital meat thermometer inserted into the thickest part reads 165°F (74°C).
  6. Remove from oven and let the chicken rest for 5-10 minutes. Carryover cooking will bring the internal temperature to the food-safe 165°F (74°C) while locking in juices.