Greek Chicken Recipe

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large lemon (zest and juice)
• 4 garlic cloves (minced)
• 1 tablespoon Dijon mustard
• 2 teaspoons dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 4 (6-ounce) boneless skinless chicken breasts
• Chopped fresh parsley

Steps

1. 1

   In a shallow dish, whisk the olive oil, lemon zest, lemon juice, garlic, Dijon mustard, oregano, thyme, salt, and pepper.

2. 2

   Add the chicken on top of the marinade and turn to coat. Cover and marinate in the refrigerator for at least 30 minutes or up to 1 day.

3. 3

   Heat a large heavy-bottom skillet or cast-iron skillet over medium-high heat.

4. 4

   Carefully remove the chicken breasts from the marinade and place them presentation side down, into the hot skillet, making sure not to overcrowd them.

5. 5

   Sear the chicken breasts for 5 minutes without touching until they develop a golden brown crust. Flip the chicken to the other side and continue to cook until they reach an internal temperature of 165°F, 8–10 more minutes.

6. 6

   Remove the chicken from the pan and let them rest for a few minutes before slicing or serving. Serve with a squeeze of fresh lemon juice over the top, fresh parsley, and your desired side dishes.