Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each)
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp lemon zest, finely grated
  • 6 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 1 whole lemon, thinly sliced into rounds
  • 1/4 cup low-sodium chicken broth
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 4 chicken breasts dry with paper towels.
  2. In a small bowl, whisk 2 tbsp of olive oil, the lemon zest, onion powder, oregano, and black pepper.
  3. Rub the mixture thoroughly over all sides of the chicken. Let it sit for 10 minutes at room temperature.
  4. Heat the remaining 1 tbsp of olive oil in your skillet over medium high heat until the oil shimmers.
  5. Place chicken in the skillet. Cook for 5-6 minutes per side until a deep golden crust forms.
  6. Toss in the 6 minced garlic cloves during the last 2 minutes of searing.
  7. Pour in the 1/4 cup low sodium chicken broth and the 2 tbsp lemon juice. Use a wooden spoon to scrape up the browned bits.
  8. Layer the lemon rounds over and around the chicken.
  9. Reduce heat to low, cover, and cook for 3-5 minutes until the internal temperature hits 165°F.
  10. Move the chicken to a plate. Pour the pan juices over the top, sprinkle with 2 tbsp fresh parsley, and rest for 5 minutes.