Lemon-Oregano Chicken Breast

Name: Lemon-Oregano Chicken Breast
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 500 g chicken breast (boneless, skinless, butterflied into 4 even cutlets); 1 pcs lemon (zested and juiced); 2 tsp dried oregano; 4 pcs garlic (cloves, minced); 2 tbsp olive oil; 1 pinch salt; 1 pinch black pepper (freshly ground); 0.25 cup water (for pan sauce)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, pan-seared chicken breasts finished in a bright lemon-and-oregano pan sauce. The chicken gets a quick marinade in lemon juice, garlic, and dried oregano, then cooks in a single skillet until golden on the outside and tender all the way through. Perfect for weeknight dinners and meal prep.

PREP

10m

COOK

15m

SERVES

100 G

284 cal

SERVINGS

INGREDIENTS

For 4 servings

500 gchicken breast · boneless, skinless, butterflied into 4 even cutlets1 pcslemon · zested and juiced2 tspdried oregano4 pcsgarlic · cloves, minced2 tbspolive oil1 pinchsalt1 pinchblack pepper · freshly ground¼ cupwater · for pan sauce

NUTRITION · PER SERVING

284

CALORIES · 100 G

Protein39g · 55%

Carbs3g · 4%

Fat12g · 38%

Fiber1g

Sugar1g

Saturated fat2g

Cholesterol106mg

Sodium130mg

Potassium411mg

Phosphorus275mg

How we calculate →

METHOD · 6 STEPS

prep · ~5 min
Butterfly and pound the chicken breasts.
1.Slice each chicken breast horizontally to create two thin cutlets.
2.Place between sheets of plastic wrap and pound gently to an even 1 cm thickness.
3.Pat the cutlets completely dry with paper towels.
mix · ~5 min
Make the lemon-oregano marinade.
1.In a mixing bowl, whisk together 1 tbsp olive oil, lemon zest, lemon juice, dried oregano, minced garlic, salt, and black pepper.
2.Add the chicken cutlets and turn to coat evenly.
3.Let marinate at room temperature for 5 minutes while the skillet heats.
TIPRoom-temperature chicken sears more evenly and stays juicier than cold chicken straight from the fridge.
grill · ~4 min
Sear the chicken cutlets.
1.Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2.Place the cutlets in a single layer without crowding the pan.
3.Cook undisturbed until deeply golden on the bottom, 3 to 4 minutes.
TIPDon't move the chicken for the first 3 minutes — it releases naturally when a crust forms.
grill · ~3 min
Flip and cook the second side.
1.Flip each cutlet with tongs.
2.Cook until the internal temperature reaches 165°F, 2 to 3 more minutes.
3.Transfer the chicken to a plate and cover loosely with foil.
simmer · ~1 min
Deglaze the pan with water.
1.Pour the water into the hot skillet and scrape up the browned bits with a wooden spoon.
2.Simmer for 1 minute until slightly reduced.
3.Return the chicken and any resting juices to the pan, turning once to coat.
TIPThe browned bits at the bottom of the pan are pure flavor — don't leave them behind.
serve
Slice and serve with pan juices.
Transfer the chicken to plates, slice against the grain, and spoon the pan sauce over the top.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Pound the chicken to an even 1cm thickness so it cooks uniformly.
2
Pat the cutlets dry before marinating to help the oil and spices adhere better.
3
Let the chicken rest 5 minutes after searing so juices redistribute.
4
Use a meat thermometer to hit exactly 165°F and avoid overcooking.
5
Scrape up the browned bits (fond) when deglazing — they add deep savory flavor.
6
Slice the cooked chicken against the grain for maximum tenderness.
7
Leftovers keep for 3 days in the fridge; reheat gently in a covered skillet.

RECIPE VARIATIONS

Adapt it for your goals.

Creamy Lemon Chicken

Add 2 tablespoons of heavy cream or a dollop of Greek yogurt to the pan sauce after deglazing for a rich, creamy version that pairs beautifully with pasta or rice.

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