Ingredients:

  • 4 boneless, skinless chicken breasts (approximately 1.5 lbs / 680 g)
  • 3 tablespoons olive oil (45 ml)
  • 4 cloves garlic, minced
  • 1 teaspoon dried oregano (1 g)
  • 1 teaspoon dried thyme (1 g)
  • Salt and black pepper to taste
  • Fresh parsley, chopped (optional)
  • Lemon wedges (optional)

Instructions:

  1. Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
  2. In a bowl, combine minced garlic, olive oil, oregano, and thyme. Mix well to form a paste.
  3. Heat the skillet over medium-high heat until hot. Add a tablespoon of olive oil. Place chicken breasts in the skillet; sear for 5-6 minutes until golden brown.
  4. Flip the chicken breasts using tongs. Spread the garlic herb mixture evenly on the top of each breast. Cook for an additional 5-6 minutes.
  5. Use a meat thermometer to ensure the chickens internal temperature reaches 165°F (75°C).
  6. Remove from heat and let rest for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.