Ingredients
- 4 medium chicken breasts 1.5 lb or 600 grams
- 1/4 cup Greek yogurt
- 2 tbsp fresh lemon juice from one lemon
- zest from one lemon
- 1/2 tsp garlic powder
- 1 tsp dried oregano
- 1 tsp kosher salt less if using fine salt, about 1/2 tsp
- 1/2 tsp ground black pepper
- 2 tbsp olive oil
- optional garnishes: lemon wedges and chopped fresh parsley
Instructions
- Pound the chicken breast to an even thickness (about 1/3 inch). Place the chicken breast between cling film/plastic wrap to pound it using either a meat mallet or a rolling pin.
- Season the chicken with salt, pepper, garlic powder, and dried oregano. Then, add the chicken to a large mixing bowl and add the lemon juice, lemon zest, yogurt, and one tablespoon of olive oil. Mix everything well. Set it aside to marinate for at least 30 minutes (or prepare this the day before and leave it in the refrigerator).
- To a skillet on medium-high heat, add 1 tbsp of olive oil. Once the oil is hot (about 30 seconds), add the chicken breast (laying it away from you so the oil doesn’t splash) and cook it for about 5 minutes per side until the chicken is cooked through. Note: The chicken breast is cooked to a safe temperature when the meat thermometer reads 165°F (74°C) and the juices run clear.
- Optionally, serve the chicken breast with lemon wedges and/or parsley and use my serving suggestions to make it a complete meal for the whole family.
Notes
Note 1: I used a 10-inch cast iron pan. You can also use any skillet or frying you have on hand, including a stainless steel pan or a grill pan.
Note 2: The chicken breast is cooked to a safe temperature when the meat thermometer reads 165°F (74°C) and the juices run clear.