Juicy Pan Seared Chicken Breasts with Quick Marinade
Grab your best skillet because we are making marinated pan-seared chicken breasts with golden brown crusts and juicy, tender meat.
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Ingredients
- 3 tablespoons olive oil, divided
- Zest of 1 lemon
- 2 tablespoons fresh lemon juice
- 2 cloves grated garlic
- 1 teaspoon dried oregano, or 1 tablespoon of fresh oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2-3 boneless, skinless chicken breasts
Instructions
Marinate:
- In a large zip bag, combine 2 tablespoons olive oil, lemon zest, lemon juice, garlic, oregano, salt, and black pepper. Add the chicken breasts, seal, and refrigerate for 20 minutes or overnight.
Cook the chicken:
- In a large skillet, heat the remaining oil over medium-high heat. Place the chicken breasts into the skillet and cook for 6 minutes.
- Once the bottom has developed a golden surface and easily lifts from the skillet, flip and cook for an an additional 3 to 5 minutes or until the chicken reaches an internal temperature of 165F.
- Remove the chicken from heat and allow it to rest 5 minutes before serving or slicing.
Notes
You can use this pan-searing method with the chicken marinade recipe of your choice!
Nutrition
Serving: 1 serving | Calories: 111kcal | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 66mg | Potassium: 209mg | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.2mg
