Lemon Herb Pan-seared Chicken Breast

Pat dry 4 boneless, skinless chicken breasts and slice them horizontally to create thinner cutlets, about 1/2-inch thick. This helps them cook faster and more evenly.

In a shallow dish, combine 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Zest 1/2 of the lemon into the herb mixture.

Drizzle the chicken cutlets with 1 tbsp olive oil, then dredge them in the herb mixture, ensuring they are evenly coated on both sides.

Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Once shimmering, add the chicken cutlets in a single layer, being careful not to overcrowd the pan (cook in batches if necessary).

Sear the chicken for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C).

Remove chicken from the skillet and squeeze the juice from the remaining 1/2 lemon over the cooked chicken before serving.